Melanzane alla Parmigiana (Eggplant Parmigiana or Eggplant Parmesan) — the dish I cut my teeth on. Loved it then, love it now, and make it often. Imagine perfection: the golden eggplant sauteed in a tasty egg wash, baked in the oven with tangy concentrated tomato sauce, sweet basil, creamy melted mozzarella, with a nutty parmigiana reggiano crust. It’s my favorite dish, rich and satisfying; it can keep a man alive for days.
Of course that’s assuming you’re lucky enough to possess eggplant parmigiana left overs after your meal is done. Because it actually tastes better the next day after some overnight magic melding of flavors. If you’re the preserving type, consider portioning your left-overs and freezing. Impress the unexpected and unsuspecting dinner guest with tomorrow’s eggplant parmigiana or satiate yourself on a night when there’s just nothing else to eat.
Or, mix it up a bit. Eggplant parmigiana makes a great panino (sandwich) especially with a soft, chewy bread like ciabatta for tomorrow’s lunch.
Text recipe: http://wp.me/p1bo0f-zJ
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Looks sensational, Gianni! You know, I had only tried eggplant one time in
my life.. when I was about 15 and we were visiting Greece.. Mousake, I
think the dish was called? I did not like it, though I am 98% certain that
it was a mental blockade.. I did not like the texture of it in that dish.
So, my husband recently made a dish that featured cut-up eggplant
(bite-sized pieces) with ground beef. I was going to pass on it, but a
last-minute thought changed my mind; I am now 56 and a lot happens to our
tastes during those years. amd lo & behold, I really enjoyed it! So I
actually sought this recipe out, finding yours after one other that also
looks nice. I will also check out your other recipes in your channel 🙂
Thanks for the video!
Hi. Im an cultural barbarian (scandinavian) lol, and I have a question.
Ricotta or bechamel souce for the lasagne?
this is a terrific recipe for eggplant parmigiana. i always over sauced,
over cheesed and over breaded mine. this recipe makes for a light and
delicate dish, something i would have never said about mine! thanks. very
good and a keeper.
I HAVE A REQUEST ,I LOVE TWO THINGS GROWING UP,ONE,IS THE ZUCCHINI FLOWER
WITH CHEESE FRIED,THE SECOND IS A HOLIDAY DESSERT ,HONEY BALLS,XMAS
EASTER,TRADITION,CAN U MAKE THEM,IF YOU KNOW ABOUT THESE TWO THINGS,THEY
BRING BACK GOOD MEMORIES,FOR ME,UNFOURTUNATLY MY GRAMMA HAS PASSED AWAY AND
NOBODY COULD DO IT….OH THE HONEY BALLS,ARE CALLED SOMETHING ELSE IN
ITALIAN,, 
GIANNI: I NEVER FRY THE EGGPLANTS. Here is my way: Peel eggplants, cut
into long slices. get a loaf pan, a little water on the bottom. THEN i
LAYER with my sauce and oregano and parmesean cheese and shredded
mozzarella. I can’t eat fried food because of health issues and I am
always swapping out recipes. This way, I can eat just about anything. But
yours is delicious. I know, I used to eat this way. Can’t anymore. Buon
appetite and keep on cooking. A fan. Do you do lentil soup? I do and it
comes delicious with no salt. I use garlic powder in that as well with cut
carrots, tomatoes and a little low sodium tomato soup at the end. Serve
with parm cheese and black pepper and my own croutons.
Good advice about leaving off the breadcrumbs. I live in Venice, Italy,
with an Italian family. The wife is a fantastic cook, and I love her
eggplant parmigiana. She makes it pretty much exactly the same way as you,
though she just coats the eggplant lightly in flour and does not use an egg
wash. Strangely, she hates garlic so she never cooks with any, but even
without garlic the dish is absolutely delicious. The secret is to do just
as you demonstrated and not put too much of the tomato sauce on the
eggplant. She dabs it on just as you have here, sprinkles lightly with
parmesan cheese, dots around the mozzarella, and repeats for a couple of
layers. I embarrass myself when she makes this dish because it’s so great,
I have to have seconds!
this looks soooo good. i’m gonna try your recipe. im so excited!! =)
I REALLY LIKE WATCHING YOU COOK,THE EGGPLANT WITHOUT THE BREAD
CRUMBS,SOUNDS WONDERFUL,CANT WAIT TO TRY IT,MY MOTHER IS SICILLAN AND SHE
DOES IT WITH THE BREAD CRUMBS,SO I AM GONNA HAVE TO MAKE IT YOUR WAY,,MY
DAD COULD BE THE JUDGE…LOL,,SHE IS ALITTLE STUBBORN…
That just went to the top of my must try recipe list! 
No seeds means GMO. Yay or no?
I LOVE THE WAY YOU COOK,MY FAVORITE EGGPLANT DISH IS THE SAME,BUT I PUT MY
HOMEMADE RICOTTA CHEESE,BETWEEN LAYERS.
OK I am SOOOO glad I found this. My fried eggplant WITH the breadcrumbs
always tasted delicious straight out of the frying pan. But my parmesan
casserole just never tastes right. Your video answered the question for
me….
I made them without the breadcrumbs and after adding sauce and cheese the
dish cooked up much better (I also put ricotta in mine).
For now on Ill only use bread crumbs if we’re having fried eggplant as a
side dish…..but for a parmesan casserole Ill leave it out.
Great recipe…
My take on this breadcrumb debate. In the olden country peasant dishes,
included sprinkling of bread crumbs on the top. This was a substitute for
more expensive Parmesan cheese which it lacked. It was after all a
peasant’s meal. This might be a matter of your preference, why your
marinara, is without red wine? That tomato, garlic and basil sauce will
sing, with an addition of a note of Pinot Noir or fine Bourgugnon wine.

You are making me so hungry!
Very good. I like the idea of the cheese and parsley in the egg wash. We
always bread them; gives a nice crispy texture. Funny; we’re a continent
apart but have the same basic recipes!
Wow, I learned so much from you about this dish. I am going to try without
the breadcrumb. I like the way yours looked with just the flour and egg
wash. Thank you so much. I am going to cook some right now.
Gianni,
I have not been able to get a decent Eggplant Parmigiana, can you recommend
a restaurant in North Beach. I have been watching videos on how to make it,
yours has got to be the best, so a place that makes it as close to the way
you do. Thanks, Modesto.
I’ve never ordered eggplant parmesan because it just didn’t sound good, you
changed my mind. I will try your recipe for me and my friends thanks for
your tips, great video.
I love Italian cuisine! I’ll be doing this recipe for sure cuz eggplants
were always awkward for me to work with, but this looks delicious!
Handsome elegant man cooking wonderful foods! I left my heart in San
Francisco:)!!!! The eggplant looked luscious and thank you!
I’m going to have to cook this…..you haven’t failed me once…..I’ve
cooked a few of your wonderful dinners…..keep cooking!