Eggplant Parmesan Masterclass
Complete Interactive Script
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That's what I'm talking about.
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Eggplant parmesan with homemade and garlic bread.
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Emeril Lagasse here.
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There are lots of versions of eggplant parmesan, breaded, , roasted.
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So it's really a matter of what you like. And your family.
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For me, I'm going to first show you a very, very quick pomodoro sauce or of stovetop tomato sauce that can be used for a million things on chicken breast with pasta in this eggplant parmesan. I could go on and on and on. It's a very quick stovetop tomato sauce.
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All right, here we go.
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, lots of it.
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An , , fresh parsley salt and pepper. Wow. Incredible. Six ingredients.
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So lots of garlic. Just kind of it a little bit and then begin to start this very low in olive oil to just get the fragrance going.
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Now show you at home. Very easy way to an onion. it in half and then you almost go to the end. And to go in one time here, almost to the back. And then you just kind of takes your onion.
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Wow. Take the core of the tomato out. Cut the back end off three nice tomatoes. These are Creole tomatoes which are in season right now here in Louisiana.
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See the garlic is really up now about halfway. We're starting to get a little bit of color. We're going to go in with the onion now. Salt pepper still let that onion kind of work with the garlic.
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And then a beautiful tomatoes. It's a nice dice like such. Nothing fancy folks. Just great .
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But before we add them in there, see the color we have? Just getting that golden brown color. I'm going to add some in here now. About a half a cup. I'm going to let that wine just kind of .
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And while it's evaporating we're concentrating the flavors of that wine on in for another tomato. Add a little bit of salt. Now what I do, the wine's evaporated. Put one in with the tomatoes. A little bit more olive oil. Some fresh parsley. That's simple. Okay. Now we let it cook and we'll come back to that. We'll cover it up till we get it up to temperature.
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Now, eggplant, there's a theory about eggplant. Certainly coming from the nightshade family. That eggplant can be bitter, especially when they get about that size. And there could be some truth to that. But what I'm going to do is I'm going to show you how to avoid them being bitter.
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Some people like to peel it and some people don't. This preparation, we're going to it. it quarter of an inch.
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So what really makes the eggplant bitter? All those seeds you see in there. We combat that by having a baking sheet with a rack. How are we bring the bitterness out. Is we ? Let the magic happen.
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What's going to happen is that little beads are going to start coming out, which is really going to be the bitterness. We're going to pat them dry, and then we're going to do the other side.
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We're going to check on our stove top. Fresh tomato sauce. Oh yeah baby. We're going to let it simmer. We're going to let it bleed.
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The eggplant is beginning to bead. So what you want to do at that point take a paper towel and just kind of just kind of it a little bit. Look at that. Then we'll turn them over and salt them again.
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We're going to take our tomato sauce, set it in the back. Now just let that real nice. Now we want to cook the eggplant just so that it is pliable to work with.
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So at this point some people like to breaded. They like to put it in flour, egg wash it in breadcrumbs and then do that. I, I just, I just put a little olive oil on the skillet.
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So what I'm looking for, for it to be just really pliable so that we can compose the parmesan. Okay.
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Now we're going to assemble , grated cheese, Parmigiano-Reggiano. Our eggplant, of course. And then, our beautiful sauce. Oh, that's all worked out real nice.
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So now what we're going to do is do a beginning layer of our stovetop tomato sauce. Basil leaf or mozzarella. Fallen house. Real simple. Doesn't matter. Stock it a little bit.
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Now, the next thing. Parmigiano-Reggiano. Our stovetop tomato sauce, mozzarella, and then the oven. We're going to go 375. I would say maybe about 20, 25 minutes.
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while that's happening, garlic bread, , Parmigiano-Reggiano cheese. Something like New Orleans French bread. I'm actually going to cut it in half, and then I'm going to cut it in half.
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Nice scallion seasoning. One of my secret weapons. I'm telling you, celery salt. Take a little salt. So basically what we're doing is we're just kind of making a little bit of a garlic paste.
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So now we'll put our garlic bread together. So we'll take the soft butter. Really good and soft. Then we'll go in with our garlic. Oh yeah. And then we'll just kind of a little of that.
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In the oven. And we'll go oh look at that. Look at our eggplant. Oh yeah. This is going to be good. Okay. So about 25 minutes or so the garlic bread took about 12 14 minutes.
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You can see the beautiful color of that now. Oh. Oh yeah. You could see it bubbling. Just beautiful. So now it's time to put this magic piece together.
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Let's see what we've got. So we want to go in for one of these here guys. Look at this. Right on our little platter. There we go. Oh, yeah. Just a little basil like this. Come for a piece of that beautiful garlic bread.
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That's what I'm talking about. Talking about eggplant parmesan with garlic bread. And look at that homemade tomato sauce that we did. Oh, see the eggplant right there? Oh, yeah. Home cooking.
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See what we got here? This is dope. Folks, I hope you enjoyed this. More importantly, I hope you try this at home. Show how easy it was. Send me your comments. Shouldn't you review? See what you think. I know what I think. I'm getting ready to chow down. Cheers. And. Wow.