Making the Crispiest Eggplant- Kitchen Conundrums with Thomas Joseph

The beauty of this recipe is how simple it is to do. Thomas Joseph takes you through the easiest steps to ensure that you’ll achieve crispy eggplant and avoid those soggy renditions that you may have encountered for years.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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[@ashes187]

Love how you talk about the science behind cooking different kinds of dishes Thomas!

[@kinryie]

I demand bloopers! Im sure that there is no way Thomas made this whole episode with straight face talking about how he liked his eggplants. 😂😂😂

[@ash20453]

D'Martian idk he seemed kind of slightly not thrilled with egg plant parmesan

[@ronaldcosta6153]

Dissolve 1 tablespoon each sea salt and sugar and submerge your peeled 1/2-5/8” thick Bulbous eggplant slices in a large bowl of cold filtered water. Soak for 10-20 minutes or until water turns brown. This soaking step removes any bitterness and also prevents excess oil penetration. Drain and dry your slices well on kitchen or paper towels. You might also try using beaten egg whites only for the egg step. I find the egg whites give a thinner, crunchier result with any crumb coating. Everything else is just as Thomas describes.

[@hannahchristine3479]

Made this using Thomas’ recipe, and they turned out AMAZING! A bit time consuming, but SO worth it!

[@veecee3669]

I just love Thomas Joseph's videos! And this eggplant looks scrumptious. Thank you Thomas!

[@secohen73]

Great demo! Thanks for all your tips.

[@lauramaud]

Thank you. I've always needed help making this recipe!

[@shotpin]

This looks incredible, thanks Thomas

[@alkobond]

actual chef, 20 videos in and finally find one that knows what they're doing, very impressed "everyday food"

[@beppo0816]

You are a master, I always learn from your teaching and excellent explanations! Keep your wonderful teachings!

[@semco72057]

I love egg plant and have some now ready to be cooked. I have fried them before and is looking for another way to cook them. I appreciate the way you showed us how to cook them and will try the cheese added to them, and using the spices you also added to the breading. Thanks for sharing this recipe with us.

[@ileshakistasamy7004]

My favourite It looks so yummy Going to try it

[@kitschystyle3501]

Thank you for all the great tips! Can’t wait to try this now!

[@LydiaApril]

I know right!

[@justaddmusclecom]

They look amazing.

[@angelapirotta5076]

this is one yummy recipe I am definitely going to try

[@bluejay8004]

Thanks for sharing 😍

[@mariavictorialucasanm]

That was so crispy! I use your videos in my culinary classes- specifically in my food chemistry class

[@jeannemuller7625]

Looks amazing. TY

[@sourcherry23]

Delicious eggplant recipe! Well done Thomas!

[@tina8796]

This looks awesome Thomas

[@taylorwelch9249]

Looks fabulous !

[@michaelbutterworth7886]

Just made this came out so good 😊

[@bernadetterocha3693]

This looks so good!!😍

[@prairiet.t.3447]

Looks great Id love to cook this

[@klmhookedmoore5847]

That's beyond golden.

[@Loke2112]

Got some new ideas here thank you Tom.

[@mlewis8579]

Oh I love EP

[@TheDANnl]

Well done, Thomas!

[@basselalismaiel5060]

Thomas is very educative, perfect :)

[@davidhovey6045]

Nice work!

[@normacascio9041]

I'll be going to the supermarket later today and will be buying eggplant. I need to make this. Seeing this prepared and the end result has me hungry. Thank you Mr. Joseph.

[@graciehernandez1364]

Yummy. I love eggplant.

[@joannag2351]

My dads favorite - I need to make this recipe for him! Also, would love to see you make Tres Leche cake!!!

[@jessehawes3713]

Watching him take the eggplant out of the pan so slowly gave me anxiety

[@raffaellavitiello1762]

I actualy scream at him ,TAKE THEM OUT THEY ARE BURNING , PRESTO! He is lovely but he should take a deep breath every few minutes, it is paintful listening after a while , i feel exhausted.!!!!

[@veda2208]

Lmao 😂 🤣🤣🤣

[@davidhovey6045]

Me too!🙄

[@sourgummiez]

I needed this, eggplant is tough. Thanks for including a veggie dish :) Thomas is cute as a button!!! 😻😻😻

[@zenob2376]

eggplants are fruits. They are berries

[@sammyhakimvlogs5608]

This Crispiest Eggplant recipe looks really delicious Chef Thomas.

[@MasafaBanglaKitchen]

Wow amazing delicious recipe👌👌👌👌👌👌👌👌👌👌👌👌 Looks excellent thanks for sharing 👍💛💚💖💙💟💜🌹🌼🌞

[@duniazaddenna9627]

We always do this breading method with chicken cutlets.. have never done this with other options like eggplants... but I'd love to try it out... specially eggplants being my fave vegetable!!!

[@rafaespinola8161]

Looks delicious! One of the most typical tapas here in Spain is honey aubergine. We slice them 0.5 cm thick, coat in plain flour and deep fry. And serve with a drizzle of cane honey (treacle I think?).

[@TheDANnl]

Sí, Rafa, es un plato típico de tu tierra... Andalucía, no? Maravillosas tapas! Hermosa España! Saludos!

[@rafaespinola8161]

Pues es de origen andaluz, pero yo pensaba que era conocida en toda España jaja Debes probarla si nunca lo has hecho :)

[@veecee3669]

Rafa Espínola Mmmm, your honey aubergine recipe sounds delightful, thank you!

[@susanb5058]

Yum!

[@nursen2106]

I like to try that

[@bigo8bigo]

I love to watch you eat, Thomas

[@tarq38yl]

Roberto O creep

[@arlenerodriguez4314]

You're eggplant looks absolutely DEEELICIOUS!!! First, visit to your channel and I am so looking forward to watching and learning from many more of your videos. New subbie for sure!! Thanks so much for sharing with us. Arlene :)

[@annehajdu8654]

*Your

[@sagisli]

I make this all the time and pair it with a simple garlic yogurt sauce (garlic power, salt, pepper & plain yogurt). It is outstanding and there's never enough because everyone just digs in. The only issue I take with this recipe is the salt. You don't need that additional salt after frying. The salt in the parmesean cheese is all you need since you used salt to draw out the moisture. I also add oregano to the bread crumbs instead of rosemary.

[@sheaulle]

didn't he add thyme? 😅

[@johnrichards3666]

Boy howdy - have I made some greasy eggplant in the past! Now I know why. This looks really good.

[@jjoyous]

Going hunting for a Japanese eggplant today! 👍👌Thanks Thomas👏😀😍🙏

[@gaga4goats584]

Japanese eggplants are the way to go! This is the only type we grow on our garden now! The skins are way better too. Thanks for sharing

[@achyutsompura1425]

Minimal seeds!

[@teekotrain6845]

Less tough

[@kilroyscarnivalfl]

They look amazing. I also like making breaded eggplant slices on a pre-heated lightly oiled sheet pan in the oven. I spray then with a little oil on top and bottom. Actually unbreaded eggplant, tossed in oil and seasonings (a little cumin works well) baked that way is delicious too.

[@FeelYourMeal]

mmm sounds delicious!

beautiful👌🌸🌸

[@rxlo1062]

Yummy 😋

[@ArchieLovesMe]

I love eggplant, but I don’t like making it. 😄 Thank you for this!

[@veda2208]

Lol was he making them for you ? 🤔😂

[@karenamanda1958]

People who love to talk...THIS GUY! 😂 Not complaining. I think it’s cute.

[@ludmyllasanchez1036]

I really want to see a kitchen conundrum around oil, like , how to store used oil(that you use to fry) , how many times can I use the same oil for frying food ?

[@kealyny4996]

I wish Thomas Joseph was my homeack teacher in the early 90s

[@sarahelmiraroystershelton1888]

Mr Joseph, could you make Kitchen Conundrums on Gâteau Magique?

[@thirstaefortae5057]

Thanks for the tips! My eggplants always end up soggy 😅

[@eugenesedita]

Got a thermometer? The oil should be around 375deg.F. and don’t crowd the pan.

[@marlenedietrich4438]

👍ottima ricetta!

[@elioazar5103]

Can you make one about Baba Ghanoush? I live in France and always see people trying to make it and having it turn out bitter/chewy. Homemade hummus seems to be a challenge as well

[@TheBecca5634]

I enjoy how you link to the Martha Stewart Recipe... But hers is almost nothing like this one. Video is better for sure!

[@MyhorseInthegravy]

I have got to do this, yum. But someone told me that egg whites create a better crunch(?).

[@violamckar8585]

I've just start liking eggplants, but can't get into the red sauce but nice video ..🤣🤣

[@achyutsompura1425]

He totally didn't beat those eggs enough! 😂

[@carsonfran]

Store-bought mozzarella vs ... that other kind of store-bought mozzarella. Lol.

[@mrdavid5771]

The eggplant reminds me of my Puerto Rican boyfriend!

[@veda2208]

Is his name Alex 🤔😁

[@benorora3615]

You can still use use dried parsley or cilantro right? Yeah

[@matthewbottcher34]

Could you both salt and pre-cook the eggplant?

[@jedonhopkins3868]

❤

[@karishmamomaya4890]

Can we replace eggs with butter or Margarine?

[@priti659]

Can you please teach butterscotch cake??

[@error53ish]

So many eggplant jokes... But I'll go with: It's ok Thomas... I like eggplants too. =P

[@1724gino]

How much flour do you use?

[@donnamclaren952]

Please make Caramel Sauce 101 American Caramel - Spanish Dulce de leche - Mexican Cajeta with goat milk

[@minniesaab7255]

❤❤❤❤❤❤

[@amynguyen270]

I literally would’ve just scooped 5 eggplants out at once lol

[@taniac.7321]

I love eggplants, but sometimes they can be very bitter. How do you get rid of the bitterness? Any tips??

[@aidanlam3180]

The liquid inside is where the bitterness comes from? Salting it to remove that liquid usually leaves a nice-tasting eggplant for me. Remember to wash/dab off the liquid and salt too... don't just salt and then cook with the liquid still on...

[@taniac.7321]

Thank you! How long should I leave the salt on the slices?

[@aidanlam3180]

@@taniac.7321 I did mine for as long as a few hours though I was working with large eggplants and I'm also incredibly lazy and forgetful... Thomas in the video did it for at least 20 minutes so I'd assume that's a safe time. 2:57

[@taniac.7321]

@@aidanlam3180 I'll try it. Thanks!!!

[@NigelDowney-sh5yd]

As Argos says, salt is a good way to remove bitterness from vegetables. I always leave aubergines/eggplants and courgettes/zucchini in a colander with plenty of salt. The colander allows the liquid to drain and is also useful when you rinse the vegetables at the end. For cauliflower, I cut into smaller pieces and soak in brine for a couple of hours - then I get really creamy tasting cauliflower. It’s also really important to do this to sprouts.

[@aliaaali3]

I have a question regarding the cake I've got a new oven (gas oven) and scince ive started making cake in it my cakes have been coming out from the oven with a wet bottom can you please help me to figure out the mistake I've made. I've never had this problem in my past oven . And when my cakes come out the oven I wait 5 minutes and then flip it on a wire rack

[@bellenesatan]

Have you tried a lower heat and putting the cake on the lower rack? Usually gas oven are MUCH, MUCH hotter in Temperature than electrics. What's happening is flash baking- the cake cooks too fast at the top and is raw at the bottom.

[@LillibitOfHere]

I already wasn’t watching this channel for the cooking tips, but now ...

[@afiqh9909]

Love him here... hes very scruffy 😍😍😍

[@iva6728]

I looooooove eggplant parmigiana

[@margetrivoisonno3435]

Thomas Joseph can you make some videos for those of us that are GLUTEN Free I use a lot of Almond Flour and gluten free bread crumbs....

[@phine_27]

I love eggplants.....lol

[@kenguappone7605]

wait, you wanted Asian eggplant so there is less eggplant/breading ratio, then but on the bias so it would be bigger surface area. Sounds like a contradiction. Thank you for all your great videos.

[@yuzuyuzu8870]

Asian eggplant is used because it’s more uniform in shape when cut

[@victornein4095]

Thomas slept under the sun

[@Hillbillyspree]

0:40 He likes the asian eggplants because they are smaller. XD. This whole video is filled with funny, unintended immature jokes. I love it.

[@joys3705]

In my home we peel the eggplant because the skin is too smooth for the flour and egg to stick to the eggplant.

[@Putain138]

I peel away the skin too since it is bitter but the French manner is to peel everything. Chef Joseph is doing the modern American manner.

[@ANNSHEARD]

Does it not make it to salty

[@helpfulnatural]

No, not really. If you blot the slices with paper towels you will remove most of the salt before cooking.

[@TheLadyKleo]

Agreed that too much marinara can basically ruin a ton of things, pizza isn't supposed to be crispy lol

[@fatboytotherescue]

Hey fricken taught me somethin

[@LucGendrot]

I loved this video, and Thomas is great, but there is 100% no way that those crunch sounds at the end weren't dubbed in.

[@AuntDuddie]

Thomas, please peel mine. I hate eggplant skin.

[@DatNguyen-co1ll]

did anyone laugh while watching him explain the difference between Asian and European eggplants? :)))) And that was his favorite things? :))))

[@ronniejdio9411]

Guy likes a little eggplant with his salt

[@annehajdu8654]

Yeah, too much salt.

[@annisafebriyanti693]

i think this is the first time i came into a vid where i'm all the first

[@jujubees]

Annisa Febriyanti I think you just peaked, it's all downhill from here...

[@TheAmazingHuman]

I'm with the rest of you... I was screaming for him to speak less and hurry up taking the eggplant out of the pan. 💕♨️💕

[@de0509]

The only time when something in asia is longer than a western version

[@pamelaislam676]

Burnt and over salted

[@jocelynrivas2144]

GREAT TIPS I sprinkle a pinch of sugar instead of salt at the end

[@amnaamjad6396]

Hey chefs why u looks v old u r so handsome please take care of ur self

[@thanasegaran1]

Is he single?

[@alexisbobis6506]

This was a bit creepy..... dirty....naughty...