How to Make Crispy, Cheesy Eggplant Pecorino
Test cook Bryan Roof shows Julia how to make Eggplant Pecorino.
Get the recipe for Eggplant Pecorino:
Buy our winning large saucepan:
Buy our winning skillet:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Wow this is a fantastic preparation of one of my fave dishes. Can’t wait to make it, thank you!
I made this today. I must say it is delicious. I have enjoyed it.
I am serving this recipe on Friday. My wife is flying south for the winter months and with guest's attending her Bon Voyage Party, it should be a real success. Thank you again for Cheesy Eggplant Pecorino!
Très belle recette ça donne envie d'être pour déguster avec vous merci d'avoir partager
So excited to try this recipe, it’s everything that I’ve always wanted without the breadcrumbs & meat. Thank you Brian @ America’s Test Kitchen.
With this recipe, I made this lasagna Christmas ☆☆☆☆☆.
So, so good 👍. YUM!!!
I made this, and it was delicious! One of the best eggplant recipes I've ever tasted.
That was the most awesome recipe. I am going to try it for New Years!
It was good but I apparently didn't use enough parmesan (pecorino). Its flavor got drowned out.
Made one loosely based off of this last night and i have to say it was incredible.
Just leave nasty anchovies out and enjoy the wonderful flavor of eggplant.
Can I cook my eggplant in an air fryer?
I like Julia's personality! Great recipe, ATK!
good baseline, but would not deep fry it like that 🙂
I made this and it was amazing!!!
I know you sure look like you had
more than your fair share babe
Making some now, using my garden grown eggplants and tomatoes with my homemade sauce. Subbed flour for arrowroot since I’m gf. Did everything else the same. Can’t wait till it’s done!
Yummy Delicious Darling..⚘🎚
This is it for todays. Loved
How do i get the recipe so I can print it?
eggplant parmigiano is one of my favorite dishes and i order it every time i go to an italian restaurant. the very best was serfina in NYC. i love the ATK recipe, but this looks very intriguing without the breadcrumbs.
Hi enjoyed the video
Hi
Thanks you so much.
Made this last night, everyone loved it. Next time I’m going to add layers of ricotta to make an eggplant “lasagna” or flattened out “eggplant rolletini”
I have substituted almond flour instead of regular flour. Lower carbs I am told.
I only use Pecorino! The best!
I have eaten fried eggplant for decades, but I was taught to always peel the eggplant, I have eaten unpeeled eggplant Parm once and the skin is like chewing rubber bands, far better when you peel the eggplant.
I love eggplant and this looks delicious! Thank you for sharing it🕊
Oh so yummy!! Can’t wait to try this recipe. Thanks.
double yum – thank you !!!
I was always taught to “sweat “ the eggplant with salt for 30 minutes and then wipe off the salt and extracted liquid before
Frying the eggplant.
Also, I peel the eggplant as the skin can be tough .
Thank you
I lived in Italy for many years and learnt how to cook from Italian housewives. Never bread your eggplant (melanzane) Just brush it with olive oil and bake in the oven. You can fry it if you don’t have an oven, but only with olive oil – no flour or egg. Then layer it with fresh mozzarella, parmigiano reggiano and tomato sauce made from fresh tomatoes and basil!
No sweating the eggplant first?
Hey thanks
Thank you .
This is how Lidia Bastianich makers hers 🤨. Lidia said this is how they do it in Italy.
I made eggplant Parmesan for the first time a few weeks ago. I baked it first and then put it in layers with the sauce and cheese and baked it and it came out so good. I didn’t want to do any frying to avoid the extra fat Contant. Maybe one day I’ll try frying it we’ll see. I like to lean more on the healthiest side of things. Thanks for sharing
Lidia Bastianich makes eggplant stacks very similar to this.