Italian Chef Reacts to Scary American EGGPLANT PARMIGIANA Recipe

[@adampagano5361]

I'm American and I have no issue with calling that the culinary atrocity it is.

[@JRyan-dz4fd]

That's what you get when you are raised a vegetarian and were deprived of fast food you try to make a fast low fat meal and end up with trying to convince yourself of quality but it is sloppy and not "made with love".... but rather something she found on taylor swifts twitter before elon bought it. About as appealing and devoid of natural love as modern art.

[@vincenzosplate]

Anyone who values good food would think her recipe is an atrocity!!

[@bobbicatton]

I've never seen it made this way in the USA, and am very perplexed by the milk. I have no idea what she was going for, and wonder what the comments were on the original post. Excellent reaction video👍😊

[@vincenzosplate]

I am glad you like the video ❤️

[@BackdoorFerryman]

This year has been one of the worst of my life, i have been struggling physically and mentally in ways i never thought would be possible. Your videos remind me of a old italian man who taught me to cook when i was a younger man and things weren't so bad all the time. I wish i could come and cook for you like i used todo for him, you could tell me all the ways i was messing up, like he did. Its weirdly one of my fondest memories. Sorry for the story and thankyou for the peace of mind i get when i watch your videos. It means alot 🤙

[@paulajablonka9258]

@@BackdoorFerryman be well, dude.

[@vincenzosplate]

Oh, I am sorry to hear that! But I am glad I could help you!❤️

[@BackdoorFerryman]

❤

[@apuz13]

I grew up in an Italian American household and we always breaded the Eggplant when making Eggplant Parmigiana. Not sure if that’s how my ancestors did it but that’s how my grandmother taught my mom how to do it . What this lady in the video is doing I’ve never seen it like that. What I do know though is that when Italians came to New York in the 1800’s they changed certain things for certain reasons. And so now we have Italian American fusion.

[@vincenzosplate]

Thanks for sharing how your family prefers to make the eggplant!

[@chrissi1crossy]

"Frying it is too much fat!" Proceeds to drizzle half a bottle of oil everywhere 😅

[@vincenzosplate]

Hahahaha logic left the chat 😂

[@gabrielesantucci6189]

This girl woke up one morning and thought, "how can i massacre a classic recipe of italian cuisine?", and destroyed it! Well, she did it, congratulations!!!🤦‍♂️😂😂😂

[@michaelt6969]

I call it Parmigiano when it's from 🇮🇹, parmesan when it's from anywhere else.

[@vincenzosplate]

Ahahah, yeah 😅🤌🏼

[@yerda5464]

Yes but the point is it is pronounced parmezan not PARMAJAAAAN like Americans insist

[@webbergj]

@@yerda5464 American pronunciation was influenced by Italian immigrants and matches the soft G in parmigiano.

[@yerda5464]

@@webbergj they are two different words

[@johnpartipilo1513]

Parmesan is imported from Wisconsin, if you are lucky. If it says Kraft on the container, NO WAY! Mama mia!

[@mafiosomemer3730]

The way she cooks force me to pray to God why are they doing the Italian cuisine so wrong.

[@vincenzosplate]

Ahahha me too!!! 😂

[@BarbaraRomano-akatropicgal55]

That's wrong on so many levels. It's one of our favorites and we make it the way my husband's family made it in Italy. I came to America from Germany and considering the close proximity of our countries and that we love Italians and have been welcomed in Germany for decades....I know that her recipe is a bit of an abomination. We slice Eggplant thin, lightly flour etc and fry it in EVOO, (you must fry more as you will eat some of it), use real sauce, layer it like Lasagna, I happen to prefer Romano cheese. I hope that woman tries your recipe to enlightened and enjoy this dish. Yes! Vincenzo! We put on music and have a glass of wine while cooking. This is a labor of love.

[@vincenzosplate]

I agree with everything you said! Thank you my friend ❤️

[@BarbaraRomano-akatropicgal55]

@vincenzosplate thank YOU for expanding our recipes with so many wonderful ones of yours that we have been making for the past few years! We've gotten a few people hooked on you! 😉 💖

[@G60syncro]

Aw! I was gonna add to my comment how I'm from a German background and how really butchering other countries cuisine is bad!! My dad showed me the recipe for black forest cake that my grandmother used to do and that she got from the uncle that ran the local bakery. This one time, a friend of mine commented on how she hates black forest cake... Mind you, what you buy here in Canada or even the States is just an abomination of sweet and greasy chocolate cake served with layers of jelly and whipped sugar. On her birthday we had a potluck with friends and I baked the cake the proper way... She turned around after the first bite and said "I still find black forest cake tastes like crap except yours!!!"

[@zena1728]

Please show your version, it’s my all time favorite dish!

[@vincenzosplate]

I have it here my friend - www.vincenzosplate.com/eggplant-parmigiana/

[@thesoulrecipe]

thank you for all your amazing recipes brother, and these reaction video editing are brilliant. . :D

[@vincenzosplate]

You are welcome my friend! I am glad to hear that 😊

[@Jen-iy7lq]

A Turkish channel I'm subscribed to explains that frying at the proper high temperature the veg actually absorbs less oil especially when fully submersed. I've stopped shallow frying/sauteing eggplant and I definitely use less oil this way.

[@vincenzosplate]

Ah, that's nice to know!

[@BarbaraRomano-akatropicgal55]

@@Jen-iy7lq Yes... that is what we learned.

[@originalhgc]

When frying in a proper high temperature oil, the water inside the vegetable boils and steams, and the outward pressure of the steam keeps the oil from penetrating. At least is how I had it explained to me.

[@Jen-iy7lq]

​@@BarbaraRomano-akatropicgal55 my comment was meant to be more corroborating than instructional..but anyway thx

[@webbergj]

True for just about any kind of food you're frying. There was one restaurant that I worked at where the fried chicken was always soggy. Turns out, the owner was trying to save on the electric bill by only turning the pressure fryers on when an order for chicken would come in. Accordingly, the oil was never hot enough and the breading would soak up the oil before it could get crispy.

[@TheWatchDojo]

I like how she is very careful about how much salt and oil she uses to make it "healthier" but then adds a jarred sauce that will be full of salt and chemicals

[@vincenzosplate]

The contradiction!!

[@BeardyBaldyBear]

This is how that American makes it, don’t put that on all of us Vincenzo!

[@yerda5464]

Pretty typical of American cooking though

[@vincenzosplate]

I'm sure she doesn't represent all of the Americans my friend

[@kebeightyfour5717]

​@@yerda5464No

[@am29078]

​@yerda5464 says you? I'm American and salt my eggplant

[@alexanderwesterstahl]

I have to disagree on one point here, salting and dragging the water out of the eggplant is NOT optional, not doing it can leave a really bad taste to it.

[@vincenzosplate]

I always salt mine!

[@Shaosprojects]

I don’t think I’ve seen Vincenzo this angry in a while. It’s almost as if he’s watching TikTok recipes 😂

[@vincenzosplate]

Can you blame me though? 😂😂

[@macandcheese82]

We do not have those large eggplants here in the Philippines, so when we found a mediun-sized round eggplant in the supermarket once, we immediately bought some, and my mama made us eggplant parmigiana. It was really good, and it was nothing like what this lady here made.

[@vincenzosplate]

That sounds great! How does your mama make eggplant parmigiana?

[@aris1956]

0:02 Gli americani quando si tratta di salsa di pomodoro, parlano sempre di ….“Merrynera sauce”. 😀

[@vincenzosplate]

Ahahah sii!!!

[@BarbaraRomano-akatropicgal55]

@@aris1956 our 2 oldest children almost lost their jobs when they applied to an Italian chain restaurant opening. The training class instructor said mer i nera. The kids raised their hands to "correct" trainer. He was adamant about his bastardized version of the word and said they must say it that way or not work there. Long story short is that they won out and were the only two at first correctly pronouncing marinara.

[@bigbangger998]

Love the reaction, 😭😭😭. Vincenzo, the recipe, has been murdered.

[@vincenzosplate]

Yeah 😔 😢 But do you use mine?

[@johnpartipilo1513]

After I watched about half of this video, I checked out your eggplant parmigiana recipe. It looks a hell of a lot different! Yours looks appetizing the whole time, as you are putting all the ingredients together. This did not look good at all from beginning to end. I've never made this before, so I am going to give YOUR version a try.

[@vincenzosplate]

Thank you my friend ❤️

[@619WWEFAN]

I don’t mean to be picky but: could you plz bring back your intro catchphrase? When everytime your intro song plays, you say “hi, and welcome to: Vincenzo’s plate”. I loved those 😅❤️

[@vincenzosplate]

Ahhh, I will try to do that more my friend ❤️

[@alexbennettbenefit366]

Love the reacting video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️❤❤❤

[@vincenzosplate]

Awww... Thank you my friend ❤️

[@kennethtaylor7892]

I agree with you Vincenzo. That was painful to watch .

[@vincenzosplate]

Thank you for the support my friend ❤️

[@Philbert-s2c]

Flour/eggs/breadcrumbs is pretty much a staple in cooking eggplant....in the US. Not sure where it comes from but I always use that combination.

[@vincenzosplate]

Try without the breadcrumps! It will taste better 😋

[@stephenwilliams-y1y]

Vincenzo, why do you keep showing these horror stories... you're giving me nightmares! Cream in the Carbonara was scary enough, but this...this...it's almost creepy!😂😂😂😂

[@vincenzosplate]

Ahahah, I am sorry my friend! Watch my recipes they will make you feel better!

[@spiderswebb11uk]

So you take a thick tomato sauce, make it thinner with milk and then thicken it again with flour, have I understood that correctly?

[@vincenzosplate]

Pretty much 😂😂

[@alexbennettbenefit366]

Love the video ❤

[@vincenzosplate]

I am glad to hear that ❤️ 😊

[@seanrh4294]

🤣🤣🤣 Thats what I mean by American cooking. "I cooked it myself!" .... with real cheese 🤣

[@vincenzosplate]

😅😅🤌🏼

[@johankaewberg8162]

Well, not Kraft individual slices, that’s good 😂

[@petrayonathan1550]

She say "Merrynera". Her pronunciation is so funny 😂

[@aris1956]

For an Italian like me and Vincenzo, to hear people say, regarding Salsa Marinara....."Merrynera sauce’, is something that really makes one laugh ! 😅 By the way, I always notice that Americans, when it comes to tomato sauce (which we Italians simply call “Salsa di Pomodoro”), always talk about..... “Merrynera sauce”.

[@petrayonathan1550]

@@aris1956 Absolutely!

[@trevorcook4439]

@@aris1956Neapolitana Sauce in Australia. Tomato sauce is what the US calls ketchup, kind of. US ketchup is thicker and sweeter and tastes of a science laboratory 😂

[@vincenzosplate]

A little bit 🤌🏼

[@DerMotze]

Always love your reaction videos! I'd love to see you react to Stracotto from Sip and Feast or the beef and onion ragu they made.

[@vincenzosplate]

Great idea my friend! I will try to do that soon!

[@Hortonscakes]

I've never heard of this lady's channel. Thanks for helping me avoid it! My grandma would smack the heck out of me if I made eggplant parm like that!

[@60frederick]

😆 so funny! 😂 Thank you very much, Vincenzo, for sharing your reaction video with us.

[@vincenzosplate]

I am glad you loved the recipe!

[@gewooneerlijk]

My favourite food kitchen is Italian and Asian kitchen 😊

[@vincenzosplate]

Which Italian recipe is your absolute favorite?

[@gewooneerlijk]

@vincenzosplate My friend I love Tagliatelle with creamy mushroom sauce or creamy spinach . Greetings

[@jimlouiselle8381]

Love your channel, just found it recently. Years ago I worked as a cook with a good friend who came to America when he was 12 years old from Abbruzzi Italy. His reactions to how people would cook something were just like yours and sometimes I would do something wrong on purpose just to get him to yell about it. Good fun in the old days. I have a book from the late 1960s by Luigi Carmacina that goes into the origins and history of Italian cooking and refers to it as "The mother cuisine" and shows how the French developed their cuisine by coping and altering the recipes of Italy. I fell in love with traditional Italian food and agree that if something is delicious, classic and traditional, leave it alone, it does not need to be "fixed". I was appalled at how someone like Gordon Ramsey who should know better ruined a carbonara.

[@vincenzosplate]

Thank you so much for the kind words and for sharing your story! It sounds like you and your friend from Abruzzo had a great time in the kitchen-classic Italian passion!

[@andreasbiesenbach9947]

I love your reaction as you get angry as she puts the tomatos to the bechamel...

[@vincenzosplate]

disaster! I am glad to hear that you liked the video!

[@sharendonnelly7770]

The bechamel/marinara mixture threw me, and I'm American. It was a WTF moment! Vincenzo, please don't think Americans cook like this! Even if I had too much Chianti, I would never butcher a recipe like that! Mama Mia! Now I need some wine to calm down.

[@vincenzosplate]

Hahaha enjoy the wine my friend 🍷

[@officiallucid7879]

Everybody’s so creative! 🤣🤣

[@vincenzosplate]

Sometimes not in a good way!

[@dale1956ties]

I love Pecorino and they way it helps to salt a dish. It's SO much better than just adding table salt. I just ordered 3lbs of Pecorino D.O.P. imported from Italy. It's a 3lb chunk of Heaven.

[@vincenzosplate]

Mmmm I love Pecorino too!

[@azyfloof]

1:51 shoulda inserted the Rick and Morty clip "ParMEEzian!" :D

[@vincenzosplate]

Hahahaha

[@hansdampf4055]

"Parmigiana di melanzane" is one of the best vegetable dishes I know. I love this dish very much and it comes to my table several times a year. As mentioned in the review, I salt and water the aubergines and also cut them lengthwise. I don't turn in flour or starch for this dish, and I don't deep fry either. Instead, I fry in a pan with oil to keep it a little less bulky. I use the fried version for this Chinese dish: "Yu Xiang Qie Zi | Chinese fried eggplant " Conclusion: Vincenzo is right about every point of criticism! The one shown is more of a malicious caricature of this Italian classic.

[@vincenzosplate]

Parmigiana di melanzane really is a special dish, and it’s great to hear you keep it on the lighter side by pan-frying instead of deep-frying. Your approach brings out the flavors without making it too heavy 😊

[@Piewaket]

My family would disown me if I gave them this and called it Eggplant Parmigiana.

[@vincenzosplate]

Ahahha my nonna would kill me 😅

[@Serenity_Dee]

8:01 She's making a roux. It's used to thicken sauces, soups, and stews, but it should be flour and fat, not flour and milk. It works because it emulsifies the fat into the sauce/stew/etc., and there's too much water and not enough fat in milk.

[@ceceliaclarke]

No. Roux is made by toasting the flour (lightly. In a pan) Then mixing with liquid. Carefully. This is the way to make GLUE: Dump cold flour into liquid. This is the recipe for paper mache. And also...wall paper paste. She used tomato sauce to make GLUE Yuck. So sickening. There is no nice name like roux for this. It is glop

[@Serenity_Dee]

@ceceliaclarke I should have said _trying_ to make a roux. It definitely wasn't a roux, it was just a way to make the low-fat (ugh) milk mix into the marinara without breaking.

[@vincenzosplate]

Thanks for sharing this interesting fact my friend!

[@aris1956]

9:09 Ma cosa sta combinando ??!! 🤌 Ma dove l’ha vista fare questa una parmigiana di melanzane ??

[@vincenzosplate]

Non ho idea..😅🤌🏼

[@scotthahn6666]

Chef Vincenzo, My Wife and I were horrified by this terrible excuse for a recipe! That is Not how We make eggplant Parmigana in America! She should be deported...lol. She would never be allowed to cook in Sicily! Nick Stellino should not watch this video, because She would make him cry... Keep up the great work Chef! Bellisimo!

[@vincenzosplate]

Thank you my friend! How do you make your eggplant parmigiana?

[@VerhoevenSimon]

This one deserves a video on how to make a proper variant.

[@vincenzosplate]

I have already posted my parmigiana recipe 😊 You can find it either here or at my website www.vincenzosplate.com

[@lichmaster7]

I was wondering other day that: what are your for example top 5 non-pasta dishes and could you make video how to make them someday?

[@vincenzosplate]

Hey there my friend! If you're looking for recipes that don't involve pasta I invite you to check out my website at www.vincenzosplate.com

[@salamut2202]

I remember when someone last corrected me after I called soke cheese parmisan cheese instead of parmigiano reggiano. I replied "Parmigiano reggiano is a hard, granula cheese from the provinces of Reggio Emilia & Parma. Parmesan is this white powder that comes from a jar I bought at the Coles down the street for $4 that I sprinkle on pasta like I shake salt onto other foods" I have a nurse's income, I ain't buying artesian groceries 😜

[@vincenzosplate]

Ahahah, you answered right!

[@WickedFelina]

That orange "sauce" looks like orange Jello you eat after an operation.

[@vincenzosplate]

It looks vile my friend 😅

[@joeyhardin1288]

Thank you! As a younger man, I entertained the thought of opening my own restaurant and calling it "Aubergine". I know, French.

[@Philbert-s2c]

We French/American people know how to cook with eggplants as well.

[@vincenzosplate]

That’s a fantastic idea! "Aubergine" is a classy and elegant name for a restaurant!

[@povilzem]

This. This right here is what we in the normal person community call "slop".

[@vincenzosplate]

I bet it tasted very bland 😅

[@officiallucid7879]

To be fair theres a pasta dish i learned from an italian called pasta forno. U make a béchamel with garlic and onions, and fresh tomato sauce salt and pepper, sage and crushed red pepper. Ive made it for parties and it steals the show everytime. U just cant call this an eggplant parm, but the sauce is a thing. Although u wanna cook the flour and butter down first before adding milk, and red sauce. And its called pasta forno cuz ur supposed to bake it in a low temp pizza oven made out of bricks, heated by wood

[@vincenzosplate]

Thanks for sharing! This dish sounds stunning, I hope I can give it a try one day 😊

[@paulajablonka9258]

There's no bechamel in eggplant parmesan! It's not my version of eggplant, no way!

[@aris1956]

Evidently the lady must have mistaken eggplant parmigiana for lasagna. 😉 Many Americans, as far as classic Italian dishes are concerned, are a real disaster ! They make dishes all their own way, which have nothing to do with the dishes, authentic and original, of our Italian cuisine.

[@vincenzosplate]

How do you prefer to make your parmigiana?😊

[@paulajablonka9258]

@vincenzosplate I make my eggplant parmesan with fresh sliced or grated mozzarella, fresh sauce, well drained eggplant, but I admit to sometimes grilling instead of frying the eggplant because I'm allergic to wheat. Still honest and I use lots of mozzarella. Yum!!

[@everyplateisgreat7882]

This is a disaster! I bake mine also but I make layers as you stated in the video. I prepared it for my Fox 5 appearance and Erin Como LOVED my version. 💜🍽

[@vincenzosplate]

That's great my friend ❤️

[@Serenity_Dee]

I didn't know to salt the eggplant before cooking it for a long time and my eggplant (especially the big variety that's common here) improved immensely once I started doing that. In fairness, I had to figure it out back before the internet existed and my sources for learning how to cook were very thin.

[@vincenzosplate]

Yes, salting eggplant is very important step!

[@Serenity_Dee]

6:22 The secret to frying and not having it get too greasy is to do it quickly at high heat.

[@vincenzosplate]

You're right!

[@zacheryzietlow2848]

I never thought you could destroy your tomato sauce so thoroughly without just plain burning it. Good god.

[@vincenzosplate]

😂😂

[@petrayonathan1550]

Marinara means "seafaring" or "sailor" in Italian

[@trevorcook4439]

Napolitana where I live for that sauce

[@vincenzosplate]

Ahah, that's true!

[@klausschneider1045]

This receipe suffers basically from the combination of eggplant with milk/cream, just because eggplant and sugar do not fit very well together. Milk and cream still carry a certain portion of lactose, whereas cheese does not: the fermentation turns it into lactate. This is why eggplant does quite well when gratinated with cheese - but not really in a cream legated sauce. Regardless the really heavy load of fat from oil in the eggplants and milkfat in dairy cream.

[@vincenzosplate]

Thank you for sharing your opinion about her recipe! The authentic parmigiana is perfect as it is, so let's not change it!

[@lauraspleen6046]

I was taught that eggplant Parmigiano is made with Parmigiano, no mozzarella...my nonna's from abruzzo and marches taught me to make it...that stuff looked like crap

[@vincenzosplate]

Have you checked out my parmigiana recipe? You can find it at my website www.vincenzosplate.com 😊

[@m4tt_314]

6:16 I can think of frying everything at once which lowers the temperature, and the eggplant soaks in the oil more than fries :) or it might be the thickness, it's too thick, there's more than enough space for the oil to seep in

[@vincenzosplate]

Thanks for sharing your thoughts!

[@starchild890]

C'mon Vincenzo, give a little credit to this beautiful gingerlady. Most Mehrican ladies cook from the phonebook.....

[@vincenzosplate]

Ahahha, okay I understand!

[@sepul6667]

Vincenzo why am i even watching this lol i said the same thing Why am i watching this haha lady is nuts

[@vincenzosplate]

Ahahah! Have you tried my recipe ?

[@sepul6667]

@@vincenzosplate yes it is Amazing

[@QueenFlora-b5w]

Looks like hospital food

[@vincenzosplate]

Ahahah maybe worse...

[@atlas117_10]

Hello Vincenzo, regarding your cookbook. I assume you'll only release it in english and I have honestly no clue what units of measurement you use in australia, so will it be in metric or imperial units?

[@vincenzosplate]

Stay tuned to find out my friend!

[@Trontasia]

Yeah, so far, that's just her who makes it like that. We have a brand called Campbell's & one of their soups is 'Tomato Soup', & if I remember correctly it suggests adding milk to make it creamier, which I have had before & it's not bad, but now when I think about it, I might not really want milk & tomato mixed together. I would want more tomato than milk if milk is used. I don't really want to put them together.

[@vincenzosplate]

You can also try adding a bit of olive oil or a dollop of sour cream for creaminess without losing that fresh tomato flavor 😊

[@toriless]

Mama technique same as for eggplant pasta only salt and drain mandolin created noodles. Legit

[@vincenzosplate]

Mmmm sounds interesting!

[@The_Badseed]

It's not fair to say "what America eats". I'm from America, not Italian and I agree with your process : remove water, fry eggplant, sauce and cheese. Simple and incredible tasting. This crazy lady is not from the USA, maybe from Mars or the Moon.

[@vincenzosplate]

I'm sure that she doesn't represent all Americans but I can't lie, I see so many weird recipes from americans 😅

[@hanyolo9713]

hey vincenzo i just want to say you should react to guga food italy food video where he is in italy trying the food

[@vincenzosplate]

Great idea my friend!

[@Ambrosia_Firehoof13]

I'm half Italian and half Irish and live in America...this is not something you would find in my home as a meal...my mostly Italian roommate would absolutely lose his shit too. That's disgusting. Food needs love and care especially when it comes to specific cuisines. This hurts my soul to even watch.

[@vincenzosplate]

Yes, I totally agree with you - food needs love and care!!

[@Ambrosia_Firehoof13]

@vincenzosplate My roommate makes a very specific dish and when he does...it takes time because it is a very special recipe that he holds dear to his heart and one day I know he will pass it onto me and I will take the same time and care to make it right.

[@johnthe_don]

Us Americans do not claim this woman’s nasty recipe. Ive never seen this method used anywhere in America.

[@vincenzosplate]

I am glad to hear that!!

[@paulybarr]

She adds a flour and milk paste, and then claims it's 'lighter'?

[@vincenzosplate]

Yeah logic left the chat 😂😂

[@perfectpitch4151]

That's just how they say it. In English it's written parmesan, and the English say it accordingly. But I suppose, historically it's a fancy ingredient, and to give it that posh, international twist, Americans call it parmeshaun. It's neither here nor there, but it's kinda cute!

[@vincenzosplate]

But I've tried parmesan and it tastes nothing like Italian parmigiano

[@BakerVS]

I have no problem with calling Parmigiano Parmesan. Italians do the same thing when they rename Swiss Gruyère cheese to Groviera. Italians change other names too: Paris, München and London are renamed to Parigi, Monaco and Londra.

[@vincenzosplate]

These are different things. In each language the pronunciation is different😅

[@ranmasaotome9631]

Nothing to do with the video but about your shirt, in France (where I live), they have revisited Carbonara, that's why they use cream and bacon lardons instead of egg yolks, guanciale and peccorino.

[@vincenzosplate]

If it's not broken don't fix it! Carbonara is perfect like it is!

[@MrEd8846]

"Easier and simpler than the original" I made it the other day. It was actually pretty simple overall lol. I looked up your version and some other Italian cooking channels versions. It was all simple. Why does she think its not simple?

[@vincenzosplate]

Ahahha, I don't know! But the original recipe is very easy!

[@chillaah2000]

You put cheese on top, because it is a spot where no cheese is yet. Would be a waste of cheese potential otherwise (but do it at the end so you dont burn it; maybe 5 mins max). Also what you said about details: Im an engineer so my second name is basically detail. Over the years Ive realized that no matter the context, wether its cooking, developing an electrical circuit, some type of competitive sport etc. you got massive amounts of details everywhere, and they do make a big difference. In terms of cooking you can see that very well with italian food because most italian dishes are very simple in terms of ingredients, but the techniques that you need to follow to make it perfect, are very precise. I make cacio e pepe a lot, but I never got it perfect so far. I had at least 1 string in it every time. Still addictive comfort food

[@vincenzosplate]

Thanks for sharing your thoughts about this video my friend 😊

[@tsgillespiejr]

May as well be 'Parmee😬eesian' (Rick & Morty) 😅

[@vincenzosplate]

AHahaahha

[@C1nderfire]

If anyone wants to make Italian food, watch Vincenzo or the the spicy nonna channels. Boom.

[@vincenzosplate]

Aw thank you so much for your support my friend❤

[@readerlistener5402]

I’m American and I have never made eggplant Parmesan this way.

[@vincenzosplate]

I'm sure not everyone in America cooks parmigiana like she did 😅

[@marcinelsanescobar9656]

Vincenzo - I'm not sure, that I should to see this Video. People in US makes a strange (or a scary) things when they're cooking

[@vincenzosplate]

It's always the americans my friend, they come up with the weirdest recipes 😅

[@nataliastellabotte8841]

I live in the US, and it seems that most people feel they can "improve" an Italian recipe. Using low fat, low carb, low sodium, and low sugar ingredients, when in fact by using these low-level ingredients, they make a dish that is less healthy than if they used the regular ingredient. Now I realize that there are some people who cannot eat carbs, full fat cheeses, or have sodium. But if you make something that has these types of ingredients only eat them infrequently don't make a steady diet of them. Make them a special treat. Please do not bastardize Italian cuisine. It is an art form.

[@vincenzosplate]

Absolutely! Italian cuisine is all about balance and quality ingredients, and changing those fundamentals can really change the dish for the worse.

[@AC-cb1oe]

dont believe what they tell you! this is NOT how we make it in America.. maybe in "Murika", but in Brooklyn, we dont make it this way. we make it Vincenzos way!

[@vincenzosplate]

Thanks for trusting in my way of making the Parmigiana ❤

[@derfreklats7921]

TY,TY,TY no breadcrumbs!

[@vincenzosplate]

Yes! How do you make yours Eggplant parmigiana?

[@derfreklats7921]

As a teen I worked in an Italian restaurant,I peeled the EP,cut it long way.floured,dipped in egg wash and deep fried.Oh the kitchen smelled good. No bread crumbs please. That was 50-55 years ago. After frying we single layered it on freezer paper and froze it and used it as needed.Brings back memories.

[@Kradfreund]

I feel your frustration.

[@vincenzosplate]

Thank you my friend! 😊

[@ww6156]

It's always amazing to me when the authentic recipe would actually be easier than the goofy junk they make in these videos

[@vincenzosplate]

She said she was making an easier recipe but instead this recipe got longer and more complicated 😅

[@webbergj]

I'm an American, and I've made dozens of eggplant parms over the years I've been cooking; never once have I made anything like the abomination this lady perpetrated. I do like to serve mine with pasta though, which I understand isn't done in Italy. Since the eggplant is the star of the plate, I just make a half-portion of short pasta per person and either toss it in the same tomato sauce I used for the eggplant, or just do aglio e olio (e peperoncino).

[@vincenzosplate]

Your approach to eggplant parm sounds fantastic!!! And yes, in Italy, eggplant parm is usually served on its own, without pasta, as the flavors and textures are rich enough to stand alone.

[@gemcrim5904]

She says it takes longer to fry them and then 5 seconds later she says it may take the same amount of time. 😮

[@vincenzosplate]

Strange woman!!!!

[@jamescampbell2190]

Disgusting. I’m with you, chef. I don’t know what that was, but it wasn’t eggplant parmigiana.

[@vincenzosplate]

I am glad to hear that!!!

[@BevCro09]

Pink sauce😂

[@vincenzosplate]

😂😂😂 disgusting sauce

[@jv007ltk]

Haha this is hilarious, she says 'easier and lighter', and then proceeds with inventing extra steps and using fake ingredients 😂😂

[@vincenzosplate]

It isn't easier and definitely not healthier 😅

[@jv007ltk]

@vincenzosplate indeed, just proves again that the original is always better in every way 👌

[@mark7799]

The way she pronounces "Marinara" lol

[@aris1956]

“Merrynera”…..😉 But unfortunately she is not the only one in America who pronounces Marinara in that way. I have seen a lot of videos from America where people pronounce that word in that way. Honestly, especially for us Italians, hearing that word pronounced in that way, it makes you laugh.

[@vincenzosplate]

😂😂😂

[@CristinaHumbleHustle]

The OG parmigiana is actually lighter than this😂 it has literally 5 ingredients: fried eggplants, lots of parmigiano (hence the name!), a good tomato sauce, EV oil, basil, and my grandma used to put 1 egg wash on top to make it crispy. I see why she didn’t put the eggplants with salt to purge the water out, Vincenzo. I mean, cooked in the oven they will dry and don’t need it I suppose. I don’t agree with the pecorino or mozzarella in the parmigiana either. Pecorino is too strong and overpowering, and mozzarella..why😅

[@vincenzosplate]

Well said my friend!

[@nellynelson965]

The issue I have with critiquing like this, it you cant taste it. Make one, taste it. Then rip the shit out of it.

[@RS-Amsterdam]

OMG you gotta love this guy 😂 Not long ago they would have burned her at the stake for making this dish. I'll bet she will soak it with ketchup afterwards to make a bit tasty 😅😊

[@vincenzosplate]

Ahahaha, I think ketchup will not make any difference to this disaster..😂 😅

[@SteveScapesYT]

Pls watch Sip and Feast to get NY Italian properly repp’d - kzbin.info/www/bejne/qV64lKpno7N2nsk ^"Italian American Style" Eggplant Parmigiana, but he also made videos on a Sicilian version and Naples version. But maybe watch his vid on the Chicken+Eggplant Parm in stead; I think you'd like it because he talks about how his Grandma would do it.

[@vincenzosplate]

Thank you my friend! I will take a look!

[@tommyx777]

i like that eggplant parmigiana with bechamelsauce and garlic…looks like she made tha recipe only to get you angry..and that ´merinera sauce´.

[@vincenzosplate]

Hahaha she made the recipe to make angry all the Italians out there my friend😅😢

[@dianneperkins9192]

Salt the eggplant and let them sit and drain. Rinse and dry. Flour, egg, panko and fry.

[@vincenzosplate]

Yes, exactly my friend!

[@sriramprasannaarikapalli472]

You are nicer when u r angry 😂

[@vincenzosplate]

Hahahah the confetti kept me nicer

[@missvintagedolldollface6543]

I am embarrassed to admit that with my very broad range of food I've cooked and ate that I never have had eggplant parmaseano. In fact I have only ever ate eggplant prepared one way in which was done by my asain mother in a traditional asain dish and even then, only have had that 3 maybe 4 times in my life. I am ashamed to say I tend to forget about this particular vegetable.

[@vincenzosplate]

It's never too late to cook a beautiful parmigiana though! I hope my recipe can help! 😊

[@joshdobson2737]

For some reason, in the states Campbell's tomato soup with a little bit of milk is comfort food......?!? I would rather just add a slice of tomato to my grilled cheese for comfort

[@vincenzosplate]

Ahahah 😅😅