hey dudes I'm Hilah and today on Hilah
cooking I am wrist oak because we're
making eggplant parmesan subs which is
like eggplant parmesan but you stick up
to me some brand you add some extra
cheese so delicious and I'm especially
excited because my husband does not like
eggplant or eggplant parmesan
but guess what jerk I'm pregnant and
I'll eat what I want so for the breading
this is a little bit non-traditional but
this is how my mom does it so just bear
with me here I'm gonna do a couple of
eggs mixed up together I'm gonna add
some salt and pepper to this of course
and then I'm gonna add about two
tablespoons of all-purpose flour and get
that whisked in and that was gonna make
kind of a thick little egg batter I've
actually never made this for my husband
Chris because he hates eggplant in every
form and I've tried to get him to eat it
in other forms and it's a no-go
and he's always like wow it smells
really gross so I don't know if that's
like a man thing I think men don't like
eggplant there I said it
I'm sexist but anyway I really like it
and so I'm happy to have an excuse to
make it for you so just try to get all
the lumps out that you can no biggie
that looks pretty good and then for the
dry stuff I've got some plain
breadcrumbs that I'm just seasoning with
salt pepper and some dried oregano and
if you wanted to just buy the little can
of like Italian flavor dye Italian
flavored breadcrumbs then you can
totally do that but I like to keep the
plain ones on hand because I find that
they're a little more versatile and then
I can just season however I want to for
that particular thing so get deal now
for the eggplant you might want to close
your eyes if you're my husband
so when you're picking out an eggplant
you want to look for one that's really
shiny and has tight taut skin like a
nubile young woman and kind of heavy for
its size smaller ones tend to be less
seedy and less bitter and then look at
the little of the blossom end that's
called the like the blossom scar so
that's where the flower was before it
was a eggplant so if you get one that
has a smaller rounder blossom and then
those usually have less scenes also so I
here so I always do that but you know
who knows its botany it's not a science
guys okay it totally is all right and
we're gonna cut the this into about half
inch slices so a lot of recipes too will
tell you to salt the eggplant and soak
it in a colander to remove some of the
bitterness guess what I'm not gonna do
that
I honestly have never noticed a bit of
difference one way or the other and it
kind of just seems like a little bit of
a waste of time so I'm not gonna do that
just gonna go straight into the breading
and then we'll be almost done so don't
you love me because it's so much easier
right okay set up my little assembly
line so I want I want a rack here for my
ending point so we're gonna dredge the
eggplant and the egg and then the
breadcrumbs and then set them on a rack
and just let them sit on the rack for 20
minutes or so that's gonna help the
breadcrumbs adhere and if you wanted to
peel your eggplant first you can do that
too but I don't do that all right so
while the eggplant rests we can go ahead
and get some rolls ready I'm using these
like kind of hoagie rolls I guess you
call them and I'm just making one
obviously cuz just won't be eating this
and I'm gonna layer it with a little bit
of fresh mozzarella and then put this
just in a 200 250 degree oven for a
little while just long enough to get the
bread melted I mean
to get the bread toasted and that she's
kind of getting melty and then we'll be
ready to fry our eggplant so for the
eggplant you just want to heat up a
couple tablespoons of olive oil over the
medium heat and we're gonna fry these
eggplant slices slowly should take maybe
five to seven minutes total until it's
nice and golden brown like two to three
minutes on each side and then as they're
cooked you want to take them off and set
them on a rack to cool and sprinkle each
one with a little bit of grated parmesan
keep cooking your eggplant slices until
they're all cooked and then very last
carefully pour in a couple cups of
jarred marinara sauce
I just always check the label and make
sure there's no sugar added because a
lot of tomato sauces have sugar and like
it's just way too much sugar and
everything and also then it kind of
tastes sweet and I don't want it to be
sweet I want it to be savory goddammit
so then we're gonna just heat up our
sauce in the same skillet and then
assemble our sandwiches all right
eggplant is fried sauce is heated let's
take a look this bread so bread is warm
and toasty and the cheese is all melted
on there so I'm gonna top this with a
little bit of sauce of course you can
put more or less depending on how much
of a mess you want to make and I like to
top this with some fresh basil it's a
vegetable so you don't have to bother
with making a salad just kidding it
probably doesn't really count like that
put the top on it
oh my god it's in tolling sometimes I'm
so excited
holy cow wowie Zowie all right well if
you like this recipe also check out the
milanesa I did it's like a non
vegetarian version of this and it's
super good and this recipe and all the
recipes are always available at Hilah
cooking calm and printable format so you
can print it out if you want to do that
and thank you so much for watching
please don't forget to subscribe and
let's see what's happening with this
eggplant parm sub that is a buckin
ticket right there
mmm damn that's good you know I hope you
try this because eggplants are in season
right now cuz it's hot and summertime
and this is delicious
yeah thanks so much for watching have a
great day okay bye