Unlike TV Shows that edit and cut to give the viewer no sense of the timing it takes to cook a meal, this stream will show you how long it truly takes to make eggplant parmesan and a host of side dishes to complement the richness of an eggplant parmesan that tastes more like lasagna than eggplant. The entire cooking process should take approximately 2 1/2 hours to complete, but the stream will last longer, maybe 3 1/2 hours or so.
Eggplant Parmesan
Ingredients:
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 3/4 cup whole-wheat panko (Japanese breadcrumbs)
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
- Cooking spray
- FILLING:
- 1/2 cup torn fresh basil
- 1/2 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoons minced garlic
- 1/4 teaspoon salt
- 8-ounce container part-skim ricotta cheese or goat cheese
- 1 large egg, lightly beaten
- REMAINING INGREDIENTS:
- 2 (24-ounce) jar premium pasta sauce
- 1/4 teaspoon salt
- 16 ounces thinly sliced mozzarella cheese
- 3/4 cup (3 ounces) finely grated fontina cheese
Preparation:
- Preheat oven to 375°.
- To make eggplant, combine 2 eggs. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
- To make filling, combine basil and next 6 ingredients (through egg).
- To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes
Live Stream
Breaded, Baked Zucchini
Ingredients:
- 4 zucchini , halved lengthwise
- 2/3 cup panko breadcrumbs
- 1/2 cup fresh grated parmesan cheese
- ¼ cup finely chopped parsley
- 4 cloves garlic , minced
- 1/4 cup melted butter
- Salt and pepper
Preparation:
- Preheat oven to 400°F . Spray a baking tray or sheet with non stick cooking oil spray Place the zucchini halves, cut side up, on the baking sheet; set aside.
- Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl. Pour in the melted butter; season with ¾ teaspoon salt and ⅓ teaspoon pepper (or to taste). Mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
- Spoon the mixture over each zucchini half, to evenly cover. Spray the topping with a little cooking oil spray.
- Bake for 20 minutes in the hot oven until the crust is golden and the zucchini halves are cooked through. Broil for a further 5 minutes on medium heat to crisp the topping.
- Garnish with parsley and serve as a side accompaniment to any main dish.
Spaghetti
Ingredients:
- A Pot of hot water as salty as the ocean
- 8 oz your favorite pasta
Preparation:
- Boil the water
- Cook the noodles according to the directions
- Strain the spaghetti
- Drizzle some olive oil to keep them from sticking
Salad
Ingredients:
- 1 Head Romaine Lettuce
Preparation:
- Cut the lettuce. Wash the lettuce. Spin dry in a salad spinner. Serve with your favorite dressing
Kitchen Items used in these recipes
 |  |
| Meat Cleaver | SENZER Gravity Electric Salt and Pepper Grinder Set |
