No-Fry Eggplant Parmesan | Home Movies with Alison Roman

[@SivanIlan]

from a stranger on the internet, I can't tell you enough how much having you back in my life has improved my quality of living. might be exaggerating, or not.

[@geoz4209]

I don’t think that’s an exaggeration! I fully support this statement. She’s like your spunky smart friend pushing you to do better without even knowing it!

[@SivanIlan]

@@geoz4209 wow I wish someone would say that about me one day! Thanks for the support

[@geoz4209]

@@SivanIlan how do you know someone hasn’t? ❤️☺️😘

[@mattl4047]

LITERALLY. i look forward to a newsletter and these movies so hard every week

[@lissawatchesyoutube]

okay, but same

[@michellemeyer1214]

I’m Sicilian and this recipe is typically the traditional way we cook eggplant parmigiana. We take skin off and we either fry or roast the eggplant. Then start layering, a bit of sauce, pecorino. Sometimes mozzarella on the top. I like the panko breadcrumbs and I’m definitely going to it! I love your videos and I think your hilarious! Keep the videos coming! Have a great week!

[@rosettarobertson1477]

I love your personality that" shows out " when you cook !! Lobe the dishes !! You helped me this Thanksgiving.

[@ciganyweaverandherperiwink6293]

I'm going to peel my aubergines when I make this parmigiana, now that I've read your comment. Thanks Michelle! :)

[@michellemeyer1214]

CiganyWeaver and her periwinklebluespacecaravan ........awe...your welcome!!!! Is so yummy. If I don't have eggplant I use zucchini and honestly sometimes I enjoy the zucchini more. You must be from he U.K. Or Australia.........aubergines. ❤️

[@ciganyweaverandherperiwink6293]

@@michellemeyer1214 Haa, of course-- zucchini or as we say here in the UK 'courgettes'! I can see how they'd work really well as a substitute. You clever world-traveller you, knowing about all these differences, very typical of a European or an Aussie to be so attentive to different colloquial terms and culturally localised words! We also say 'coriander' and NEVER 'cilantro'. Thanks Michelle, if you ever upload cooking videos or anything, pop back to this thread and I'll come and subscribe, you're full of good advice and clearly love to help people as a natural part of your character, I can sense these things. ;) Hope it's sunny where you are.

[@michellemeyer1214]

CiganyWeaver and her periwinklebluespacecaravan .......awe.....you made my weekend!!!! I wish I was a world traveller but once we get thru this pandemic I'm going to get to Europe. Especially visiting Sicily. I have a good amount of family there. Btw.....I know all of these food references because I am total foodie. Have a beautiful weekend! ❤️

[@AvalonMisty]

Alison Roman...a woman whose has chosen to think for herself challenging custom & convention you go Girl!

[@JRH415]

Made this today because c'mon it looked amazing! Definitely recommend. Patience is needed when roasting and browning the eggplant. Alison is right, it makes a huge difference in the final product if the eggplant is browned/crisp. Be mindful of your layers; I completely lost track of my last few layers (darn vodka/soda!). Good luck my fellow Home-cooks!

[@kenken6550]

I heat my pan first. That gets the browning started right away.

[@sadediran6116]

Your comment is the reason I will be making this tomorrow after I purchase the ingredients! Thanks

[@mrsauli]

I hereby award this recipe officially KZbin’s best eggplant parm. Love it

[@amandaliew2595]

Made this from the newsletter and honestly one of the best things I've ever eaten

[@anniebaby1]

ok i don’t want to brag but here goes. i made this recipe exactly as described ; delicious. perfect. thanks so much. what i did a few days later was use the tomato sauce base recipe as a starter for my chili. again i won’t brag, but it was the best chili i’ve ever made or eaten. my house guest agreed. just my humble opinion. food for thought. enjoy!

[@carolragsdale1105]

Eggplant Parm has always been a favorite of mine, and now I might actually be able to make it the way I love. Thanks Alison, for brightening up our days with fun and our nights with great food.

[@raducimpian5931]

Probably my favorite recipe I have come across, I make this three to four times a year and it gets better every time. My knees buckle like The Soup episode. Completely love her content. Excellent chef/cook.

[@LandonReed]

Brussels sprouts deserve a spot in the roasted veg power rankings.

[@LandonReed]

@@alisoneroman I'll take it! I used to be in the broccolini roast camp, but have since resorted to what I like to call "dry steaming" with olive oil on the stove top.

[@grittygirlgraphics8633]

Agreed!!

[@Kingfisher1215]

Alison Roman f that. #1. Love those green bastards.

[@spinni81]

I'm not an eggplant person. But this looked so great I made it anyway. And it's awesome. I'm still not an eggplant person but I 100% recommend this recipe. I made a few adjustments after the first try. I skip the anchovis to make it vegetarian but I added a bunch of black olives to make up for the umami flavor. The eggplants absorb an ungodly amount of olive oil but don't do it evenly. I now brush the oil on to get even coverage. Really helps with the browning. And so does turning on convection in the oven.

[@aigarobinson2636]

Please don’t ever stop cooking with anchovies! This recipe is 🔥🔥🔥

[@Chuckprest]

Ok so on a whim I bought an eggplant. Decided to look up a recipe for eggplant parmigiana. Found your video at like 2am and the next day I followed your recipe and I have to say this is the best eggplant parm I have ever made/had. Went on Amazon. Bought your book. Damn girl

[@LindseyObrooke]

Alison Roman: Queen of taking usual dishes and AMPLIFYING.

[@rosiereal804]

Oh soooo glad you made this video!! EVERYONE is making this right now. Seriously, all the neighbors on the block. All my friends. Good gracious, woman, you sure know how to go viral! In a good way. Be well, and thanks for giving us all joy.

[@redkat82]

This is the first Alison Roman recipe I’ve made and it was awesome! I’ve never liked eggplant, but she said to make it anyway, so I did! No regrets! Truly crave worthy!

[@Kat-oz3zy]

I’ve decided I’m going to make every single thing from this series, and I am SO EXCITED for this one! Made the brothy beans last night and they were a huge hit! 🎉

[@frasersgirl4383]

Me too!!!

[@markbrower1146]

"It serves... well, it serves two. I ate a whole one. By myself. While standing up. Out of the casserole dish on the stovetop." Brava, Alison.

[@luzedguzman]

I made this once and my husband has asked for it multiple times since. So delicious! This is one of the best recipes you’ve created!

[@jameswalsh6067]

This recipe is a keeper! I made this for my mom's 88th birthday because she loves eggplant, and it was a hit. My dad, the eggplant-hater, even liked this. I used a garlic-infused olive oil which I would highly recommend to anyone making this recipe. I used half italian breadcrumbs because i ran out of panko, and it worked well. Fantastic!

[@den4971]

I love everything about your channel. Your kitchen, your cooking style, your humor , and YOU

[@nadineescobar6634]

BLOWN AWAY!!! FIRST TIMER OF EGGPLANT PARM!! It was a 10/10 EXPERIENCE!! You are a RARE GEM!!!

[@91mrmister]

„eggplant has been in the oven for about 30minutes and in that time.. it got dark outside.. because the sun sets.. every day.” Made me burst out laughing. I love this low key comedy gold 😂

[@jerrycratsenberg989]

LIstening to your ranting as you cook is so comforting and reminiscent of home.

[@DavidBurstein-f6l]

What's fantastic about this recipe is that it captures the true essence of eggplant parm but is far simpler. That makes it worth the trouble even if it's not perfect. In my case, it was over seasoned and the cheese wasn't the best. But It was still excellent and well enjoyed. I'll use less salt and better cheese next time. I saved myself some trouble and used my favorite jarred sauce (without shame). No issue there. The typical eggplant parm recipes make you set up a breading station. What a mess! Like, I'm never gonna do that, but I'll do this again and it'll be better the second time. Thanks Alison.

[@thomasbenjaminroca8900]

I've never been this early, what a gift.

[@rachelallen1285]

I usually don't leave reviews, but this was so good. It was good the first night, it was good cold for breakfast, and it was good reheated for lunch. No shame in eating it three meals in a row!

[@hippolover120]

I have made this recipe so many times, and every single time it is the best thing I’ve ever made. Best comfort food

[@neweverymorningmercy3491]

Tuesday is now my favorite day of the week! I'm so glad you are uploading again!! I'm definitely going to try this recipe.

[@polentama]

Brilliant method! And I'll love you forever for saying "A million little toasts" Thank you

[@delindamurphy9031]

This was so delicious and wonderfully crafted. The best Eggplant Parm we've ever had. Thank you Alison. You are the best.

[@feliciaalbanese3338]

I’m loving that you have been putting out more videos. I seriously enjoy these!

[@alexiaarellano1046]

Def just finished watching all of Allison’s videos from this & NYT’s channel for thr 2ND time this week...and to refresh feed & see a fresh video...ugh, yes. It just fuels the addiction, & I’m not mad at it🥰

[@davidcho0828]

WE DON'T WATCH THOSE ANYMORE

[@johnfmorton]

What a fantastic dish! I’ve come back to this recipe (and the video) 3 or 4 times now. Thank you, Alison!

[@frasersgirl4383]

I spent my whole life saying I hated eggplant even though I’d never had it??? Ordered eggplant parm in a restaurant one time just as a blip moment. It was AMAZING and now I cook it at home and love it even more!!

[@seano1642]

Roast eggplant at 450 for 35 minutes! YES!! That's what I needed to know!! Thanks so much for this recipe, I'm making it today! Made me some Marinara last night, grated the cheese this morning, about to slice and cook the eggplant right now, gonna assemble right after a little nap!🤓😇✌🏻🤪 EAT IT FOR SUNDAY!!!💪🏻👊🏻👊🏻 THANKS AGAIN!!

[@wblack751]

Finally got some eggplants from the garden. We never had capers or anchovies before. Delicious !!!!!! I'm so full !!!!!! Thanks for the recipe........watch your channel every week

[@Jos-ow6fp]

I love how much vegetarian food you cook😍looks delicious!

[@jenniferpress3173]

I made this last night for friends and OMG it was amazing. I doubled it and had nothing left. It was super easy and make ahead, and my guests are still calling my next day to talk about hoe delicious it was! Thanks Alison and keep them coming!

[@davidh.2477]

It’s wonderful to have you back again. I love your recipes, brought to life so beautifully by your videos. So user-friendly and so delicious!

[@basilblasa9922]

Your videos are the highlight of my week

[@deelite1007]

I love that you cook with anchovies! They are my favorite secret ingredient.

[@andreamorales8129]

Btw I have been cooking your recipes for 2 weeks and I am obsessed! I am si motivated to cook all your videos on KZbin and I also got your book! You are on my top 3 favorite chefs ever ❤ your recipes are so good and easy every time 😮I am learning so much 😊thanks

[@EmBennet99]

I made this after the PLS for a very successful cooking weekend. This is..... ..... SO good. So so good. Ridiculously good. Just... so good.

[@dedebarz5748]

I am vegan, but I am so addicted to your videos, your cooking style, and your personality. Your recipes are pretty easy to veganize, by the way. I have been using kalamata olives (in place of sardines) in tomato sauces all the time now. For this one, I plan to make the olive substitution and use a vegan bechamel sauce instead of the mozzarella.

[@MistyMayo-23]

I’m vegan too and am also addicted to watching! I was just thinking about making this with cashew cream or vegan béchamel! .

[@cynthiaashworth2929]

Made this last night. Pretty easy, and sensational taste. Thank you!

[@chyrenemoncada1808]

We made this last night for dinner (doubled the amounts) and had the leftovers lunch today. Currently, my boyfriend is off to the store to buy more ingredients because yes, we are making this AGAIN tonight (also doubling the amounts)!! It is THAT GOOD. Thank u Alison!

[@catpotlan]

I’ve made this dish at least 10 times and it’s still a huge hit with my family. Everybody should make this, it’s easy and great.

[@JimboLimbo432]

Made this dish tonight but forgot to get anchovies. My wife was a huge fan. Incredible and relatively easy dish to make. Thank for you all the fun videos! Can’t wait to try another recipe

[@venuesurfamerica9840]

Nicely done video. I'm gonna choose this one over the others on KZbin. I like the humor.

[@ML-ei2ru]

Alison, you are a jewel. Just an amazing talent.

[@markboles135]

Love your videos. Love your less than perfect kitchen ( unpretentious and lived-in) and all its imperfections. Love your explanation of why you make a dish they way you do - very down-to-earth. And love how (yes I said 'love' again!) you can apparently control the sun: light to dark back to light in one video. AMAZING.

[@vbdao]

I love the way you cook. Rustic, but elegant. Fundamentally strong. My soul tells me you're one of my favorite people, my anxiety tells me you'd probably hate me. 😄

[@JaneILynch]

I know this isn’t what this video is about, but your skin looks insane! Gorgeous. The eggplant parm looks good too...

[@carlotamoran7239]

I have to say I use this recipe as one of the four dishes I make when I say I can cook and want to impress someone. And every time it hits the spot so thanks

[@rickmiletic1376]

This is worth trying. I am Italian-American by way of Istria (think Lidia Bastianich) and have devoured more Eggplant Parmesan than I care to admit. The old school is delicious (to me) but it got passed down from my Bisnonna to my Nonna to my mother & father then to me. Some minor tweaks here and there with herbs, sauce or cheese, yet pretty much the standard all these generations. I like how Alison took the time to address the soggy breading, the [tiresome] eggplant prep, and the little extras (capers, anchovies, etc.) The way you approach recipes really is a skill in improving the basics. A year of quarantining, and going through so much EP, I still couldn't conjure a way to enhance it. Not that the super cheesy, lasagna-like method sucks; It is a classic, but, thank you for providing an alternative. It is good, and I recommend using the capers and anchovies to the non-haters (but go HEAVIER on the Oregano even if dried, and you will not miss the parsley if you don't have). I had a bit of an issue with browning the eggplant, mine took almost 1 hour in oven, I guess all ovens get 'wonky,' I may see how skillet roasting may work next round. Nice to finally have the crunchy version.

[@emilletich]

Honestly, I also like the old-school recipe, and also never had a problem with taste with fried eggplant. Used to snack on it when my mom made a plateful of it. Agree no crunch, and her recipe is enticing, but you know that old Italian/American recipe dripping in molten cheese is really great because of the cheese, not the crunchy breading. I'd just add a topping of toasted Panko breadcrumbs to the original if I need crunch.

[@rickmiletic1376]

@@emilletich I did say it was a delicious classic, but is time-consuming if you think about. Salting the eggplant to drain out liquid in colander, or between paper towels, then flour, egg, breadcrumb routine and messy frying, then assemblage. Here she stuck eggplant in oven and then assembled, and it worked.

[@hostesswiththemostess7082]

Eggplant!!! Probably the most under rated vegetable. We love baking it

[@sweetpiece6922]

I always cook with anchovies and olive oil. Keep up the awesome work. I love how honest and upfront you are

[@esthert9146]

Nice. It’s quick and easy for anyone to try on a weekend.

[@jessicaawise11]

Alison, you are a breath of fresh air! I LOVE LOVE LOVE your cookbooks and I love your videos! I'm so glad you're back!

[@jessicaawise11]

Also, I'm glad you made being obsessed with anchovies cool 😆

[@AMurphySharp]

I loved the simplicity of the recipe and it seems like a still very great dish! I am going to try this tonight :-)

[@dinali080]

I made this last night! My mom, who has had eggplant in the parm and hated it, was a big fan of this! So happy I have leftovers! 10/10

[@meemiam]

I can attest that this little eggplant parm is big-time delicious.

[@Bela-ur4pe]

I've made it today for myself only (I did not think the children would appreciate it as much) and it was fantastic, so complex and not only cheesy like other recipes. Thank you!

[@turansadikhova5389]

I just finished cooking this eggplant parmesan recipe and let me tell you.... It is DELICIOUS! Thank you Alison!

[@Bladewing10]

I love your recipes! More single person recipes for us lonely people please!

[@boxofjosh]

I love this woman.

[@Gilyarth]

Love anchovies! If you haven't tried the Swedish dish called "Janssons frestelse" (Jansson's temptation), you really should. It's composed of potatoes cut like french fries, sliced onion and a generous amount of anchovies put in layers in a dish, salt and pepper in between, and then you pour over cream mixed with juice from the anchovies and bake it. Simple, but It's ridiculously yummy!

[@Thinkdreamcalm]

Thank you. I was dreaming of eggplant parmy but not bothered with the frying part. Then your video popped up. Dinner tonight!!

[@janetadeletti5868]

OMG-the best eggplant parmesan I made following any recipe. This is my go-to recipe now. I plant quite a few eggplants in the summer so I will make really good use of your fabulous dish. Thank you Alison.

[@completedharma]

I enjoy watching your tutorial in cooking everything - your upbeat and personnel touch on your dishes reminds me of home (New England) and your "method of operation" is brilliant! Love you😘

[@justynawisniewska9228]

I made it yesterday. I didn't even follow recipe exactly as no mozzarella or capers in the house and still it was the best aubergine parmigiana I ever had. Because of properly cooked aubergines, sliced not chopped onions and great tomatoes (Peleti). Absolutely delicious

[@user-io6is4gt7e]

Did anyone else find themselves pining for Tuesday? A new video! Thanks Allison!

[@sezendeniztokadam3630]

Made it and then made it again within the same week! I am back to say that this recipe is AMAZING I never got so many compliments over a dish. OBSESSEDD

[@kathleensmith8365]

This concept makes so much sense. Can't wait to try it. Perfect Fall/Winter dish.

[@DD-dx6uo]

Our Brooklyn apt has the same exact terrible stove/oven. So inspiring to see someone producing deliciousness with it. We keep a pizza stone on the bottom rack to keep the oven at a more consistent temp. It's also a barrier between food and the bottom vents, preventing heat surges from burning the food.

[@ceegee1706]

I love eggplant parmesean AND eggplant parm, but I'm following for the brilliant video description.

[@carlariley7593]

I love the way you layer in and build your flavours, genious! Thank you for posting vidoes and sharing these recipes. YUM!

[@elusivecreature2376]

I just Love the laid back cooking style of Alison! Keep it up! ❤️❤️❤️

[@clubmate12]

Big respect to whoever makes those graphic elements on top of those videos. They are funny, well-designed, and really add value to the video. Many chef youtubers, even milion-viewers ones don't bother with graphics, which shows a bit of arrogance to me. A video with graphic element is to a normal video, what a normal video is to a podcast, if that makes sense.

[@adrienneterzen2604]

This recipe is so good I can't tell you. The anchovies are genius...

[@Marcel_Audubon]

"genius"?? don't think you know what that word means

[@lavenderamethyst6050]

@@Marcel_Audubon You incredibly obsessional tool, here you are again on yet ANOTHER Alison Roman video. How very sad for you. I have seen you on so many of her videos, between BA and NYT Cooking and now on Alison’s own channel. All of your comments are joyless and holier-than-thou and anti-Alison bordering on misogynistic. Why spend so much time and energy, over such a long period, on someone you claim to hate? She clearly triggers a mean streak in you, although your comments are weak and uninspired junior high trash. Wouldn’t it be healthier to stop stalking her and focus on content creators you enjoy? Or do you have everyone? I also saw you spewing nastiness on Claire Saffitz’s bagel video. Do you just hate women? Chefs? Cooking videos? What’s your deal?

[@Marcel_Audubon]

@@lavenderamethyst6050 🥱 yawn think about hiring an editor and maybe someone will read your manifesto

[@lavenderamethyst6050]

@@Marcel_Audubon Think about doing something productive with your time instead of getting your aggressions toward women out online.

[@diamonds020386]

@@Marcel_Audubon Be nice or leave, dude.

[@jamesmaguire1058]

This recipe is definitely a keeper. I watched the video, noticed the anchovy and capers and knew I had to try it. The bread crumbs remind you of a traditional parm recipe but it is something into itself. Thank you, Alison !

[@xowdavis]

i made the brothy beans! i left the large pieces of lemon/onion in and it was even better the next day. i paired it with BA Herb Rice (subbed fried garlic for fried shallots) and some slaw dressed with sherry vinegar and some diced kalamata olives on top. it was really great all together! oh and im 100% making this eggplant dish, cannot wait

[@dianacockerill9479]

I’m so happy I found you. I love the way you cook😘👍🏻👏🏼👏🏼👏🏼

[@LamarSchoell]

I love your recipes. I'm going to sit down this week and start doing some of them. I've been binging on your videos because they're making me laugh thanks.

[@robsadowski]

This was incredible and very hard to mess up. It tastes so much better than greasy fried eggplant and has even more depth of flavor. A+.

[@Hannah-yp9it]

Alison you are a legend!!!

[@tommyg8146]

That looks wonderfully delicious... And that kitchen is so beautiful, so much cachet! :-) What a treat, thanks Alison Roman, I am happy I discovered your KZbin channel! :-)

[@lavenderamethyst6050]

We are stuck in Texas dealing with a family emergency, and I’m in our hotel room watching this video and wishing I was back home so I could make this immediately. Love restaurants but miss being in the kitchen! Thanks for such a bodacious looking eggplant parm. I agree with your philosophy, crunch is everything!

[@ninecatsmagee8384]

Favourite dish and favourite chef. A couple eggplants and some mozzarella in the fridge already. This kind of thing just never happens to me. A bit like winning the lottery.

[@SSBakes]

This was posted on my birthday (yesterday) and as a vegetarian whose deeply in love w/ Italian food, specifically eggplant parm., thank you! ✨ Also, could you please do a video how you reheat your leftovers-- i.e. for a "messy" dish like this one? Love from your northern neighbour in Toronto!

[@SSBakes]

@@alisoneroman Thank you for the reply! 💜 P.S. Appreciate your genuinely quirky personality, makes watching your videos a joy.

[@erinfae4276]

@@SSBakes what was her reply! I can't see it.

[@SSBakes]

@@erinfae4276 Strange that it's gone! She'd said for a dish like this, she doesn't mind having it cold, but for reheating she recommended placing it in some foil and reheating it... I can't remember what temperature/time (this was 2 years ago, lol). The gist was that it should be reheated in the oven. Hope that helps!

[@ceciliasollero5618]

I love your book and your recipes! Thank you for sharing!

[@jazzunruh6075]

Adding anchovy and/or capers to everything is my favorite toxic Italian(Sardinian) trait, therefore I am now a forever follower.

[@Cyndi_on_the_weekends]

It's really sooooo good. The breadcrumbs stay crispy!!!!

[@shailendraanant2311]

Sending loads of love to Alison all the way from India.

[@notoriousACG]

I am soooooo happy she is back!!!! I facetimed with my mom today while cooking from her newest cookbook haha.

[@robertagrainger6828]

This is only eggplant parmesan I need it is the best always delish thank for your fun to watch videos

[@sharonsheridan3792]

Made this on Sunday and it was amazing! I LOVE eggplant parmesan but have never made it myself. The newsletter did not tell me the measurements for oregano so I guessed and sprinkled dried oregano just as you did, 😅.

[@nancycowan6109]

I made this dish today. It was as delicious as Alison said it would be. Anchovies and all!

[@siennas]

Thank you for the great recipe and a fun video to watch.