Hello there friends, today I demonstrate my twist on an Eggplant Parmesan! I will show you how I made it for all of my students who came to my Cooking School and absolutely loved it! I'm sure you will love it too! I will be transforming your traditional Eggplant Parmesan into an Eggplant Parmesan pie - no crust needed!
2medium size Eggplants same size one cut in rounds and the other cut in long slices. (as per the video)
Flour for dredging
3Eggs mixed with Salt & Pepper and 1 tablespoon of Heavy Whipping Cream
2cupsPanko Breadcrumbs, see recipe below
3cupsof Tomato Sauce
6ouncesMozzarella grated
¾CupParmigiano Reggiano grated
Panko Breadcrumbs:
2cupsPanko
1/2cupReggiano Parmesan Cheese
1tablespoonHerb De Provence mixed
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Recipe Instructions
Preheat Oven to 375°
Cut the eggplant into ¼ inch thick (max.) slices. Dredge each slice into flour and into the egg mixture and the panko mixture. Sauté each slice into olive oil until golden brown.
Coat the bottom of an oven proof fry pan with some extra virgin olive oil.
Cover the bottom of the pan with 7 to 8 rounds slices of the golden brown eggplant slice. Using the same technique in the video, arrange the long eggplant pieces around the fry pan. Cover with one layer of tomato sauce. Cover the sauce with some of the cheeses. Repeat the same action one more time. Finish with some Reggiano. Close the pie following the video.
Bake into your preheated oven for 45 minutes or until the entire dish is golden brown and the internal temperature is 145ºF.
Panko Breadcrumbs:
Place all ingredients in your food processor and process until well blended.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Spaghetti Carbonara Hello there friends, Today is all about a Traditional Spaghetti Carbonara. Made the way my Mom makes it, if I made it with a…
1 Comment
Leon Henderson
on May 26, 2024 at 1:45 pm
Absolutely delicious! Mise en place is a bit tedious but totally worth it! I used chef’s Bolognese recipe instead of marinara and it’s out of this world!
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Absolutely delicious! Mise en place is a bit tedious but totally worth it! I used chef’s Bolognese recipe instead of marinara and it’s out of this world!