Скачать с ютуб We FINALLY figured out: Eggplant Parm | No-Fry Neapolitan Eggplant Parmesan в хорошем качестве

We FINALLY figured out: Eggplant Parm | No-Fry Neapolitan Eggplant Parmesan

Get the recipe for No-Fry Neapolitan Eggplant Parmesan here: https://bit.ly/3WsD67H And our new book “Backroads Italy,” now on pre-order! https://amzn.to/3PHoWvq Our editorial director J.M. Hirsch never met an eggplant parm he liked, until he visited Anna Vittozzi in Naples. There, she taught him a lighter version that’s all about the eggplant—hands-off, no fry, and no breading. Basically, the opposite of the familiar gut-buster. The fresh take on a classic recipe is a theme in our new book “Backroads Italy,” now on pre-order, hint hint :) At her family-owned trattoria La Tavernetta Vittozzi, Anna sliced the eggplant thinly and left some of the skin on, to keep the slices from breaking down. She then fried hem just shy of a minute, then shingled and layered them with a light, simple sauce and a blend of Parm and smoked provolone. The cheese selection was key—the smoked provolone added another depth of contrast with the tangy-sweet tomatoes. We only made minor changes, adding some butter to the sauce for a little extra richness (hat tip to Marcella Hazan). And we skip the frying altogether, opting to brush the eggplant with oil and roast in the oven. Reduces mess and makes it even a bit lighter. #milkstreetrecipe #milkstreet #backroadsitaly #recipe #food #cooking #eggplant #eggplantrecipe #eggplantparm #easyrecipe #howtomakeeggplantparm #howtomakeeggplantparmesan #whatscookingatmilkstreet 0:00 How to make no fry Neapolitan eggplant parmesan 0:44 How to prep an eggplant to maintain texture 1:35 How to bake eggplant slices 2:27 How to make a simple tomato sauce for eggplant parmesan 3:17 How to layer eggplant parmesan 4:55 How to make a lighter, brighter, eggplant parmesan