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the GREATEST EGGPLANT PARMIGIANA
Ingredients:
- Eggplant (4 to 5 small ones or 2 to 3 big ones, estimate)
- Salt (to taste)
- All-purpose flour (enough to dredge the eggplant slices, estimate)
- Eggs (beaten for dredging, estimate)
- Breadcrumbs (for coating, estimate)
- Oil (for frying, estimate)
- Tomato sauce (6 cups reduced to a little over 4 cups, estimate)
- Mozzarella cheese (sliced, enough to layer, estimate)
- Parmesan cheese (grated, to taste)
- Basil (a few leaves from the garden, estimate)
Steps:
1
Discussing different methods of preparing eggplant for parmigiana.
2
Selecting and preparing eggplants: looking for shiny skin, firm but with a little give, and smaller eggplants for less bitterness and seeds.
3
Slicing the eggplants into 1/4 inch thick long cutlets.
4
Salting the eggplant slices to draw out moisture and allowing them to sit with a weight on top for 30 minutes.
5
Testing three different methods of frying eggplant: flour only, flour and egg dredge, and full breading station. Choosing to proceed with full breading for Parmesan.
6
Preparing the breaded eggplant for layering, discussing making a weekday tomato sauce, and slicing mozzarella cheese.
7
Starting the layering process with reduced tomato sauce, fresh basil, and laying eggplant slices in the pan.
8
Layering the eggplant with mozzarella strips, adding sauce and grated parmesan, and repeating the layers.
9
Completing the top layer with sauce first, followed by mozzarella and parmesan cheese.
10
Baking the eggplant parmigiana in the oven at 450 degrees Fahrenheit until bubbly and the cheese is browned. Finally, discussing the presentation and enjoying the meal.