Circular Eggplant Parmigiana for easy Serving!

Hello everybody, today we make eggplant parmigiana

We got a flour and we season with salt and black pepper

Okay. Now we got eggs. We put salt and black pepper. Okay

Now this is a plain bread crumb and I use all the time fresh parsley from my garden

It give a beautiful color. And we give a nice mix. Eggplant

A bottle of cut unwanted eggplant. The stick, it use all over the place like this. One

One. Look how beautiful. Ah. And one over here

And we put one over here. Look how nice. Let's put in the oven

Okay. Come out beautiful. The oven. And now let's take out. On the heat

Okay, now we got to put a cheese. And we got a pecorino cheese Romano

And we put it right on the top each one. Now let's put it back in

And the cheese, it got to melt really, really good. Now we wait the mozzarella

everything melt nice on the top. Wow, look how beautiful. Now it's done and let's taste

It's time to taste. Now let's see. I want the core right on the half

This show to everybody. Beautiful. And now

Oh, nice bite. Hello. Really, really good. That was a really small bite

I should have put more in your mouth. That was like half of it

Wow. Really, really good. And everybody, I see you next time

Thank you very much everybody