By now you know that I always react to pasta recipe videos, but I’ve discovered that people like to destroy other Italian dishes too!
In this case, this lady has bastardized what should have been an Eggplant Parmigiana, preparing this sort of… I don’t even know what to call it! 😭
Want to make an Authentic Italian Eggplant Parmigiana? Click on the link below and learn how to make this masterpiece.
💯 Follow this link to read and print Mom’s Eggplant Parmigiana written recipe: https://www.vincenzosplate.com/eggplant-parmigiana/
#eggplantparmesan #reaction #vincenzosplate
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40 Comments
Haha this is hilarious, she says 'easier and lighter', and then proceeds with inventing extra steps and using fake ingredients 😂😂
You put cheese on top, because it is a spot where no cheese is yet. Would be a waste of cheese potential otherwise (but do it at the end so you dont burn it; maybe 5 mins max).
Also what you said about details: Im an engineer so my second name is basically detail. Over the years Ive realized that no matter the context, wether its cooking, developing an electrical circuit, some type of competitive sport etc. you got massive amounts of details everywhere, and they do make a big difference.
In terms of cooking you can see that very well with italian food because most italian dishes are very simple in terms of ingredients, but the techniques that you need to follow to make it perfect, are very precise. I make cacio e pepe a lot, but I never got it perfect so far. I had at least 1 string in it every time. Still addictive comfort food
Whichever one has lowest carbs is the better recipe. Why does Vincenzo add flour to everything? It's eggplant? Don't put flour man it can be healthy dish
I don’t think I’ve seen Vincenzo this angry in a while. It’s almost as if he’s watching TikTok recipes 😂
Vincenzo – I'm not sure, that I should to see this Video. People in US makes a strange (or a scary) things when they're cooking
So you take a thick tomato sauce, make it thinner with milk and then thicken it again with flour, have I understood that correctly?
Americans don't understand food history nor do they care, Vicenzio…creatism should always be encouraged, however, ignorance is just a way of life for them, sadly
The milk and flour were very strange indeed. I think it's meant to be a lighter substitude for cheese or something.
This one deserves a video on how to make a proper variant.
What's the point in counting calories if you're eating garbage anyway?
Who cares how ppl pronounce it
Or just sear the egg plant on a cast iron then proceed
dont believe what they tell you! this is NOT how we make it in America.. maybe in "Murika", but in Brooklyn, we dont make it this way. we make it Vincenzos way!
I agree with you Vincenzo. That was painful to watch .
I'm an American, and I've made dozens of eggplant parms over the years I've been cooking; never once have I made anything like the abomination this lady perpetrated.
I do like to serve mine with pasta though, which I understand isn't done in Italy. Since the eggplant is the star of the plate, I just make a half-portion of short pasta per person and either toss it in the same tomato sauce I used for the eggplant, or just do aglio e olio (e peperoncino).
Sorry Vincenzo but at the moment I realized that she will put eggplants in the oven without frying them first I had to stop watching this. Nothing she will do to this dish can fix this error and nothing she will do to this can it make worse.
Thank you! As a younger man, I entertained the thought of opening my own restaurant and calling it "Aubergine". I know, French.
Isn't this an old video you have already reacted to, seems familiar
That is not how most Americans make lasagna!!!!😡
"Easier and simpler than the original"
I made it the other day. It was actually pretty simple overall lol. I looked up your version and some other Italian cooking channels versions. It was all simple. Why does she think its not simple?
As mentioned all the time: Americans and cooking. BETTER THAN THE ORIGINAL. The same BS every time… and her voice…😭
Vincenzo why am i even watching this lol i said the same thing Why am i watching this haha lady is nuts
Just gross
Painful to watch, I stopped the video after 6 min. Sadly she did not get rid of the Water of the eggplant. I know a recipe from the Balkan area, which is quite similar, but you grill or fry the salted eggplant (lengthwise cut, because we are lazy) layer it with tomatoe sauce and cheese (salty goat cheese or feta) and on top with a crust of breadcrumbs drizzled with garlic perfumed olive oil and into the oven. You don’t put cheese on top, because browns too much in the oven. That’s why the breadcrumbs and oil mixture, and you can put herbs in the tomatoe sauce, but it is not required. The sweetness comes from the tomatoe, the salt from the feta or goat cheese. If you like more umami put some anchovies in the tomatoe sauce, they go well with eggplant.
This recipe looks like a bastardise version of this dish too. And it is too complicated.
Flour/eggs/breadcrumbs is pretty much a staple in cooking eggplant….in the US. Not sure where it comes from but I always use that combination.
Chef Vincenzo, My Wife and I were horrified by this terrible excuse for a recipe! That is Not how We make eggplant Parmigana in America! She should be deported…lol. She would never be allowed to cook in Sicily! Nick Stellino should not watch this video, because She would make him cry… Keep up the great work Chef! Bellisimo!
Ok, Ok, Ok….Vincenzo, this is not anywhere near a traditional Parmigiana. This is home kitchen (not Italy) prep of Eggplant. Granted, no one wants soggy eggplant – it's disgusting. No discussion. But, I think one needs to take leap of faith (yes, you need to consider if you reach the other side or not.) I think she is trying to bring people across the precipice of the fear of cooking eggplant. (Yes, it's a thing. I had it until I discovered salt and patience. ) Baking the eggplant sufficiently extracts a lot of moisture from it.
But, but, as we see through the rest of video, this is not Eggplant Parmigiana. It might be tasty and I'm sure she and her family likes it. It's an eggplant casserole of her creation. Thanks Vincenzo for keeping the faith and pointing out the errors of home-cooks mis-naming their creations. Half a bottle of good red wine is the minimum for the duration of creating a good Eggplant Parmigiana (not in the dish…..)
Tomatos + Milk = 100%STOMACHACHE
Yeah, so far, that's just her who makes it like that. We have a brand called Campbell's & one of their soups is 'Tomato Soup', & if I remember correctly it suggests adding milk to make it creamier, which I have had before & it's not bad, but now when I think about it, I might not really want milk & tomato mixed together. I would want more tomato than milk if milk is used. I don't really want to put them together.
Thanks ! That looks great 🔥⭐
Chef però anche la "Salsa Marinare" e' una roba dhe non è italiana. Esiste la pizza Marinara, ma la salsa Marinara è un'invenzione totale della cucina Italia -americana. Qui in Italia nessuno l'ha mai sentita nominare
The US won’t do it well – they tend to put extra fatty ingredients into recipes and add unnecessary steps – not authentic 😖 (told you! 😂)
We were taught to salt them or you get “itchy tongue” 😂
It looks like canned tomato soup! 😲
It looks so bad!!! 🤦🏽♀️ No thank you! 🤢
Loving your sarcasm – hilarious! 😂😂😂
The American version you usually bread them, fry them, and it's good. This doesn't look good
I agree with you that was painful to watch why would you put milk and sauce together like that that was just weird
I've never seen it made this way in the USA, and am very perplexed by the milk. I have no idea what she was going for, and wonder what the comments were on the original post. Excellent reaction video👍😊
Looks like hospital food
No butter because butter is fat, she is very sad. Lol.
I promise that eggplant parm is great in America!
The bechamel/marinara mixture threw me, and I'm American. It was a WTF moment! Vincenzo, please don't think Americans cook like this! Even if I had too much Chianti, I would never butcher a recipe like that! Mama Mia! Now I need some wine to calm down.
I am embarrassed to admit that with my very broad range of food I've cooked and ate that I never have had eggplant parmaseano. In fact I have only ever ate eggplant prepared one way in which was done by my asain mother in a traditional asain dish and even then, only have had that 3 maybe 4 times in my life. I am ashamed to say I tend to forget about this particular vegetable.