Eggplant Parmesan gluten-free

The only thing better than fried chicken | The only thing better than fried chicken cutlets is fried eggplant cutlets used for eggplant parmigiana❤️ I don’t know anyone who doesn’t love this and... | By Mauro & Maddalena Castano | Alright, son. So, my son is helping me because model went to the store to pick me up a few things. So, today, we make another one of people's favorite eggplant palm. Who don't love eggplant palm? So, first, I'm going to introduce my ingredients. I have eggplant. I have my eggs. I have breadcrumb. I have shredded mutts, grated pecorino Romano, onion powder, garlic powder, salt and pepper to taste, breadcrumb, and our vegetable oil I'm using today. Okay, so I leave a little skin on and a little skin off. That's the way I like it. Okay. So, I'm going to cut these in slices not too thick because we're going to fry these to make our Parmesano. So here we go. This is about the thickness of it okay about half an inch not even not even okay so we're going to slice this up and we'll be right back okay so I cut all my eggplant up now I'm going to salt it okay a generous amount a generous amount because we want to soak up some of the moisture okay so I'm going to put another paper towel on top and I'm going to let this sit for about 15 minutes and we'll be right back to put it together alright variety. So, we're back. It's been 15 minutes. See all the moisture come out. I changed the paper towel twice already, okay? So, now we're going to get to it but I'm going to tell you what I do first. So, in here is six cracked eggs, okay? I scrambled them up with grated cheese and fresh parsley, okay? Like you do for the chicken cutlets. Yeah, exact but yeah but I add a little less ingredients in the breadcrumb foot than I do. I leave the adobo out. Got it. For this. So, even though my breadcrumb seasoned already, I still season it, okay? So, I still add onion powder and garlic powder, okay? Onion and garlic powder because we like flavor. Pecorino, grated romano, and salt and pepper to taste, okay? We're going to mix this up and we're going to get right back. Okay, so we're going to get started. If you hear talking in the background, Mato's back but he's doing something with Dominique. Okay. So, here we go. So, now, what we do is we take our eggplant. We dip it in our egg. Yes, we get our hands dirty. My hands are clean and we put in the breadcrumb quick coat and a lot of times you know what I do too I make this with flour in the egg but today I'm making it with breadcrumb we like it both ways okay and you like my we we pad let me tell you something of course I'm still going to clean the counter but it just keeps all the crumbs in one spot so when I'm done breading I just roll it up and throw it in the garbage I jumped ahead and started throwing my eggplant in but this is what I do I put a little piece of the breadcrumb in to see if it's hot enough. So now we're sizzling. We're sizzling. Forgot to tell you guys. I made my homemade marinara. You need marinara to go with your eggplant palm. So the recipe for my marinara sauces on our YouTube family talk and taste. Or you could use any marinara your way. Whatever you like. And we only fry these quickly because they're going to continue to cook in the oven. Alright, so we finished frying and we're here. Could you believe I'm only making this size tonight? So, first things first, this is my marinara sauce, okay? So, we're going to layer the bottom with the marinara. Get it all nice and evenly spread and we're just going to layer now. It's so simple and delicious and homemade and when the moon hits your eye like a big pizza pie, that's Samore. Daddy's telling me not to sing. I want singing food is love food is happiness okay so now look I did that now look my shredded mutts shredded moots okay and a good portion of it because we like a lot of cheesy eat gooeyness okay so that's that now I do my pecorino romano okay and we're going to repeat we're going to repeat we're going to repeat and guess what I sent my order the store this morning and get fresh basil and they were out. So you could always add some fresh basil to this. Deliciousness. Though that I put at the end honey. The it's pointing to the pawn. I didn't forget. Look at this and then you know what I do? I push a little. Push. Push. So it goes down. Okay and I'm an over stuffer. Okay? More mutts. No. Yeah. And I can't believe I'm only making this little casserole. So I can have pieces? Yeah. Sure. I always make enough to share. Thank you. Look at all the oil it absorbed. Good. Last layer of love. Okay. Look at that. Beautiful. Now, look at what I do, okay? A little more sauce on the final layer, okay? A little more shredded mutts but look at what I put on the top. I forgot to mention before. I love the way this is shredded palm that I shredded yesterday, okay? I love the way the shredded palm melts on top and it gives it such a good flavor. So, we're going to bake this in the oven at 375 and I'll let you know long and we're going to put a pan underneath it because this is going to ooze. Okay, so I'm ready to put my eggplant palm in the oven. I put a tray over it in case it oozes and bubbles but watch this. This is my favorite feature. Honey, can you turn the oven on? You're so corny. I swear to god. Really really are. Click, click, click, click. It's magic. It's magic. It's magic. So now we're going to put this in the oven at three seventy-five. Okay? And I'll let you know how long. Alright the director's back. Let's go. What are you doing next Davido? Alright so I'm putting it in my preheated oven at three seventy-five. And I'm going to let you know how long it takes because this is smaller than I usually make. I usually make a big casserole. Alrighty. Here we go. She of bacon. Right babydoll. Oh my cut. Looks so good. We took this out about a half hour ago. And I baked it for an hour. Okay? Now I'm going to serve my butter puffy up. Look at that yumminess. He wants the end piece. You got it. You like the end piece. You got it. Oops. And I like the way the parmesan is on top. Look at that. Ooh it's so crispy. It won't detach. Oh man. Look at that. Look at that. Ooh. Gooey. Wait, I'm going to switch so I can get you taste of it. Oh, my mouth is waterming. That looks so good. And wait, I'll give you a piece of bread. My mouth is watering. You guys have no idea. No idea at all. She can do a lot of stuff with an eggplant. Let me yeah we sure can. Here we go. Oopsie. Okay we're going to get him eating the eggplant. And this is really one of his favorite dishes mommy. You love eggplant palm. Even when Lisa bakes it. Buddy's wife right? Oh my god. I can't help it. I cannot help it. This is delicious. Guys, you have to try this at home. Super delicious. We love you. Enjoy.

41K views · 1.9K reactions | Eggplant Parm! | Watch and learn as we teach you how to make this Italian classic, an Eggplant Parmigiana. | By Mortadella Head | Facebook

TikTok · Pamela Salzman

Senza frittura! 😍 Melanzane che fanno impazzire tutti, le più deliziose che abbia mai fatto! 😍

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