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Hello everybody, today we make eggplant parmigiana
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We got a flour and we season with salt and black pepper
0:19
Okay. Now we got eggs. We put salt and black pepper. Okay
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Now this is a plain bread crumb and I use all the time fresh parsley from my garden
0:37
It give a beautiful color. And we give a nice mix. Eggplant
1:18
A bottle of cut unwanted eggplant. The stick, it use all over the place like this. One
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One. Look how beautiful. Ah. And one over here
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And we put one over here. Look how nice. Let's put in the oven
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Okay. Come out beautiful. The oven. And now let's take out. On the heat
2:18
Okay, now we got to put a cheese. And we got a pecorino cheese Romano
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And we put it right on the top each one. Now let's put it back in
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And the cheese, it got to melt really, really good. Now we wait the mozzarella
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everything melt nice on the top. Wow, look how beautiful. Now it's done and let's taste
2:47
It's time to taste. Now let's see. I want the core right on the half
2:54
This show to everybody. Beautiful. And now
3:08
Oh, nice bite. Hello. Really, really good. That was a really small bite
3:20
I should have put more in your mouth. That was like half of it
3:28
Wow. Really, really good. And everybody, I see you next time
3:38
Thank you very much everybody
