Carla Makes Triple-Layer Eggplant Parm

You can make this in a standard lasagna pan OR a 10-inch cast iron skillet.
The cool spoon:
nowservingla.com/products/ges...
Fun facts I learned while researching and writing this recipe:
🍆Eggplants are berries (???!!!?)
🍆Eggplants have been consumed since literally forever, and originate from China and Indo-Burma (not Italy)
🍆Eggplants should be stored at room temperature (again: !!!!!)
🍆Eggplants are very perishable, so consume within a few days of purchasing
🍆"The first plants to reach the American colonies [in the 1600s] were grown as ornamentals, not for consumption, and looked like eggs." -Elizabeth Schneider, Vegetables from Amaranth to Zucchini
This recipe is from my book, That Sounds So Good!
www.penguinrandomhouse.com/bo...
Instagram
/ lallimusic
Listen to my podcast, Borderline Salty (with Rick Martinez!!)
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Head here for a peek behind the curtain at my creative process in the kitchen:
carlalallimusic.substack.com/
More about Carla, including info on her books, is here:
www.carlalallimusic.com
Producer: Zoie Omega
/ x_omegadeth_x
DP: Tim Racca
vimeo.com/348179757
Food Stylist: Cybelle Tondu
cyborrrrg?...
Editor and Comic Genius: Meg Felling
/ poorpotatoface
Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
/ madmcferrin
www.madisonmcferrin.com
madisonmcferrin.bandcamp.com/
#eggplantparm #thatsoundssogood #carlalallimusic

[@thuccie]

i love that carla's solution to seasonal depression is making eggplant parm, cant argue w that

[@rebeccabrandt2505]

Don't forget the sunlamp!

[@19031589]

I would watch the hell out of a Carla & Cosmo review/recap Love Island video 😂

[@leephillips2837]

being he was mentioned, i was so expecting Cosmo, but we got to meet Marge, and she was licking the air, so....

[@agnesklein1564]

Thanks for being real and not having brand new sparkly baking sheets 😂

[@rebeccametcalf4448]

I live alone, and I stopped making big recipes like this because I thought what's the point? But this has renewed my desire for big casserole dishes and slow cooker meals. Thanks for reminding me about freezer leftovers 👍

[@dyannapotter1641]

Stay home Get cozy Don’t cry That needs to be merch

[@janeosun]

^^^

[@juliabishop1408]

Marge gave this video extra credit so the score of this video is 120% 👌♥️

[@lizsteilkie]

Yes I'm so glad all yall left BA and brought cooking back to our kitchens...thank you.

[@RedHeadAgent]

I don't understand how you can create this food with all of its steps, and still be able to speak to a camera in such a descriptive and imaginative way. You are amazing.

[@MrDukeSilverr]

I mean she’s been doing it for ages, also it’s basically just saying out loud what you’re doing and why you’re doing it, kinda self explanatory

[@rpaiz87]

“If you take this to a pot luck, you win!” Oh Carla, you know how to call me out😂 love love love this version and ❤❤❤❤ you. Your unapologetically yourself, and it feels the motherly void I didn’t grow up with. I’m so happy for your channel and wish you all the happiness and health and for your family and friends 🌈

[@emmavm5834]

Loving the implication that any potluck is a competition

[@trayvixk4642]

Never realized how much people don't like eggplant, so surprised. I grew up eating it in so many Asian dishes like curries and stews so can't wait to try this one out.

[@DizzyBusy]

I'm Asian, from Asia, and I must confess, when I was a child, I didn't like aubergines. Now I do. I sort of got over it at some point.

[@scarlet978]

My mom and I made eggplant parm last week. We cooked the eggplant in the oven on the air fry setting. It still took for freaking ever and I was setting timers to go off every 5 minutes, but everything came out crispy and there wasn't oil splattered everywhere at the end of it all. It was so freaking good. We made 2 trays, one for dinner that night and one to go in the freezer. You're right, eggplant parm is a labor of love.

[@smileystarxx22]

STAY HOME GET COZY DONT CRY 😩😭 I love u Carla

[@franceslai1903]

"If you're going to a potluck, you're going to win" because potlucks are competitions

[@kaiju_k5042]

"This would be lovely with a green salad, do I have a green salad? No." ha love this

[@thormaster06]

Made this but i used Bolognese instead of Marinara! My Nona thought me to make big batches of Bolognese and always have some in the freezer. It was fantastic!!

[@cfilipow]

You had me at “custardy” eggplant 🤤🤤🤤

[@fafafafeeneyy5085]

Carla the vibes were 11/10 in this video. You are a pleasure to watch and genuinely funny and this looks like heaven.

[@mohammadaboohosseinitabari4454]

Just a side-note: I’m not an eggplant lover yet I love eggplant parm and I believe this dish is the ultimate form that eggplants have transcended into! Lovely!

[@AppyDancer]

I thought, "OMGoodness, if anyone can make eggplant taste like it tasted in Italy that time, Carla can". I have given eggplant so many chances...

[@kristinaginorio1344]

I learned how to make this in the 70's and it's still my fave.

[@kaitlynt9572]

Carlaaaaa I'm so happy you started making videos. You're such a lovely energy to watch and I love your work! Yay!

[@MsEmzRox]

I live in Italy and we literally had this for dinner last night 10/10

[@kylos3]

i love that cosmo is a) a momma's boy, b) into drag race, c) into food, d) into trashy reality tv. reminds me of every time i hang out with my own mom hahaha

[@kaycimarie776]

I LOVE eggplant! Can't wait to try this one out! Thanks for sharing all the yummy goodness with us 🥰

[@originalgenome]

This looks incredible! I love the hearty fall vibes, defintely gonna have to try it

[@joypolk3093]

So glad I found you again! Just love your cooking and the warmth of your personality and home ! Lol Enjoy your cooking too🤗!

[@craptap2029]

This looks SO GOOD. I’m definitely trying this one out

[@dianehutchinson9257]

Sweet baby Jesus, that looks amazing. 🤩 The next eggplant I get has met its destiny.

[@pbj9981]

I’ve never peeled eggplant for eggplant parmigiana before but in hindsight it’s such an obvious move. Like, what is the peel bringing to the table in this dish? Not much. Also, I just ordered a new peeler. I’ve decided it’s a sign that I should make this recipe.

[@wendymclean4439]

Love Carla! Always need more!

[@azilbean]

OMG! That looks so amazing! I can't wait until I can eat something like that again! 😋 I just had surgery on my esophagus for my achalasia 3 weeks ago, and I'm told I will be able to eat foods like cheesy, eggplant Parm again! I can't wait! It's been years since could eat food like that! But your veggie+pasta dishes and sunny spirit have been a bright spot in my days. I may have ro make accommodations, but your flavor profiles and cooking tips have been so helpful!! 😊 Thank you!💗

[@harvestmoon_autumnsky]

Always so strange to hear people say that they love summer and feel sad in fall. Dude!! It's the BEST to walk around outside and the light is dim and you get to wear a warm sweater and crunch leaves as you step and breathe in the smell of October! Wow. I can't wait!!

[@_kit.glitch]

Literally drooling watching this episode, Carla. Thank you.

[@DeliaLee8]

Ditto!

[@mellowmanta8975]

CARLA's MANICURE!! SOOOO CUTE

[@MrVst1]

I love your recipes and videos.

[@2creativo11]

Lovely and delicious. Thanks, Carla!

[@adamaenosh6728]

I would watch these videos just for your personality even if the food was awful, which just makes me all the more grateful that the food looks consistently world class.

[@carolyn7298]

I made a lazy version of this (I didn’t layer and bake it) - it was still delicious… but now after watching Carla’s video again, I’m convinced to make the full version because it looks really spectacular!

[@keithsnow]

a great cook with a wonderfully bubbly and engaging personality.....GREAT MATCH!

[@knuteeriksen7612]

OMG! Ooowy goowy cheeses salty crunchy labor intensive! I love you Carla!

[@PorterCollins612]

I’m late to the eggplant party! But, this was my first experience to eggplant and boy - I was NOT disappointed!

[@lanvin1836]

I’m gonna do this recipe YES OR YES!! 🙌🏼

[@mollywassenaar7092]

Perfect! I was looking for a great eggplant parmigiana recipe thanks

[@heatherolson6914]

Yumm. Thank you luv u Carla Lalli!

[@brendanhoffmann8402]

One of my favourite foods is mousaka. I think I'd love this!

[@samezuoo]

Adding this to my quick freezer meals now! ❤

[@juliabishop1408]

Carla + Eggplant Parm= Happy Day 😁

[@MrJdcd1750]

O.K. watched it yesterday and made it today. Some were a bit overdone ( not burnt) but let's say not as pretty as yours. Thanks so much that was awesome. That is a keeper.

[@emilydavis7326]

we need an asmr loop of eggplant peeling and chopping sounds, i've never felt peace like that

[@SolidMikeP]

Never had my mouth drool for so long.

[@michaelbitetti5300]

Carla! You're dredging from right to left! This only works in the southern hemisphere! In the northern hemisphere, if you really want to keep one hand dry, you must dredge from left to right!🥰 (I can't wait to try this recipe!)

[@pamelamarshall3665]

I will always choose crispy and craggy over shiny, for my food, as well as for myself. You're making me hungry!

[@nancyte7]

Thank you Carla! Eggplant Parmigiana is my favorite dish in the world. Yes a labor of love. Everyone I’ve made this for loves it! I make I make it similar to your recipe. Definitely peel it. Your size is spot on. I do make my marinara sauce from scratch. I always coo with EVOO. I grow my own herbs, I prefer fresh, but nothing wrong with dried. Some times I add sauté mushrooms. I‘ve never used Panko. I will try! Never use flour. I never salt treatment but place the whole eggplant in an oven at 200 instead. You made me hungry for Eggplant Parmigiana. Will make very soon! Thank you, again! You are the best!

[@af2313]

Yuuuum this looks delicious

[@lalapc091]

Got the book. A new recipe every week :) Going to try thin one now!

[@rocbolt]

Always had a soft spot for eggplant parmesan, the one I make is similar but never thought to take the skin off the eggplants- will have to give this method a go!

[@leephillips2837]

love the idea of removing the skin. this looks delish

[@Johnysrevenge]

Love you!! 💜💜

[@carmenponcedeleon2693]

New subscriber! I came for the popcorn and I’m staying for you!❤😊

[@ericryanyawl9401]

Carla, you are just so watchable and fun. Making this soon for sure.

[@0majors0]

Excellent

[@mikesvwcorrado]

According to Chef John you're also looking for "dots not slots" on the bottom of the eggplant. They have a male and female version or something (don't remember). But dots on the bottom have fewer seeds, more solid eggplant.

[@elijost7820]

yummmm

[@sonjakodric]

(so late but anyways) Carla! Wit, humour, real joy - the word power, the imaginative "dream sequence", this is great stuff. And look at that, it's about a great food item beautifully/expertly interpreted by you. Great show, great recipe, thank you so much >chef's kiss

[@AlexandraAndStuff]

That looks insane for me, an eggplant lover, will try this for sure. But it's interesting, because in my country Eggplant season is like July, not October (Poland here) and we mostly put it on a grill

[@taylornarder6331]

Ive fried eggplants a million times in my life. Never removed skin, salted, or gotten any bitterness from them! I guess I have just gotten lucky thus far 😂

[@taylornarder6331]

I slice them paper thin and they are delish.

[@Pammellam]

I never pre-salt or peel either. I think the Japanese eggplants we have here are not bitter anyway.

[@MrsBrit1]

I need to make this soon. 😛

[@fabiolemes3395]

Such a nerd! I Love! Adore you Music!

[@LoriDunbar-on9nl]

I am an eggplant lover 😊😊😊😊

[@Lizzy43645]

“Have a safe and peaceful journey” LMAOOOOO

[@bobbysmith9331]

Will you please show what you do immediately following cocking in a cast iron skillet?!?! Not seasoning but the after cooking care. That’s all I care about. I know how to season it but with any seasoning it starts with a bare pan. I love you work. I have both Where Cooking Begins and That Sounds So Good. I am a big adoring fan. Please help lol.

[@PinkKissedLips]

“Sorry everyone I was just thinking about every time I ignored my children because I had to cook something….” That spoke to my soul, haha, even though I only have a nearly 2 year old.

[@sandrelacita]

You know what would be so delicious? Same recipe, but using big ol' tomato slices and zucchini slices .... different season, same level of deliciousness!

[@dAfoodie101]

12:10 oh my god i’ve been cooking forever; how have i never thought of staggering the frying so the temperature stays consistent 😭😭

[@billycameron9212]

Um, yeah…no brainer. I want to make this for the weekend. It’s a vegetarian eggsplantravaganza!

[@justchris814]

I also thrive at night also. Carla always knows how to say hello to me 😂🤣😂 #Nightshade

[@phyllisgoodrich590]

Some people just 'Gots it'.....Girl, you can cook!!!!

[@ericadean1247]

Looks amazing. Where did you get the large towel?

[@cboneperlstone9661]

8:40 I bet Carla would love Koningin Astridpark

[@marycain7424]

Lovely recipe! I grow my own eggplant and froze 8-8” square parmesan meals last September. I thought it the best way to preserve all that eggplant. I cut it thick too, tho I do it vertically. Do you ever freeze anything but leftovers?

[@pugglelover135]

Yayy!! Big big slay !! ✨️✨️💖💖

[@MacrossOne]

I know what I’m making for the fam for dinner tonight.

[@winn3289]

I think the skin is delicious!

[@allisonabbott-kline4765]

I so enjoy your exuberance while cooking. Would love to one day enjoy a meal and wine with you....

[@boricua_in_wa]

Love Borderline Salty!

[@naturallymarisa]

Putting the Mmmm in E-S-P-M

[@AlexandraAndStuff]

4:02 super easy barely an inconvenience xD who's with me

[@nicholasross6983]

i am a carla stan and usually watch these videos taking most steps as BIBLE but this was triggering as an italian american who has eggplant parm once a week since i could eat solids haha NO seasoned breadcrumbs? eggplant slices THAT THICK. i'd never. but i still love you carla! haha

[@CarlaLalliMusic123]

Try it! You might be surprised 🤌

[@user-xi7gz6sz4w]

Make your own sayce. It's easy and more flavorful.

[@pinkpools]

I enjoy that your surname is music

[@BaldursPicketFence]

MORE MARGE!!!MORE! also more cheese rivers😂😂😂😂😂😂

[@slickyjorj]

I need to eat that. Looks so good. Guess I'm going shopping for the greedy ants I need, put my laptop on the counter, follow each step, and pig out.

[@michaellieberman7901]

Hi carla, what size baking dish are you using? Thanks!

[@melissahuff8742]

What brand of marinara sauce are u using? Which one do you recommend ?

[@SJC190]

What is the best way to make this ahead? Can I assemble everything the night before and then put it in the fridge for 24hrs before putting it in the oven? Would love to make this for a special dinner but need to make ahead as much as possible.

[@traceystanphill725]

This would be incredible as well if you threw some butter sauted panko on top right before you put it under the broiler!

[@gurlibyb]

So it’s best to freeze the eggplant parm after it’s been thoroughly baked, broiled, and left to cool down? Or freeze before baking?

[@CarlaLalliMusic123]

Bake but don’t broil. Cool completely. Portion, wrap airtight, and freeze. Or refrigerate for up to 5 days.

[@Beachdudeca]

You can simplify the recipe by using Asian China / Japan Eggplant that are not bitter and can be cooked with the skin. It means you just season them with Salt and Pepper and then prepare. It requires less work since it’s the seeds in an Italian Eggplant that makes them bitter , and you do not need to peel the skin.

[@janeosun]

scooby snack😂😂