And today I'm highly cooking.

I am Rhys stoked because we're making eggplant Parmesan subs, which is like eggplant Parmesan.

But you stick to your sobriety as extra cheese.

So delicious.

And I'm especially excited because my husband is not like I plant or excellent Parmesan.

But guess what?

Jerk and pregnant and only what I want.

Wait for the breading.

This is a little bit non traditional, but this is how my mom does it.

So just bear with me here to do a couple of eggs next up together, add some salt and pepper to this, of course, and then my ad 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 have tried to get him to eat it in other forms, and it's a no go on.

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 I plant 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 Cem plain bread crumbs 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 flavored, Italian flavored bread crumbs, then you can totally do that.

But I like to keep the plain ones on hand cause I find that they're a little more versatile.

And then I could just sees in him.

However, I want to for that particular thing.

Seven.

Get a deal now for the eggplant.

You might wanna close your eyes if you're my husband.

So when you're picking out an egg planet, you want to look for one that's really shiny and has tight, taut skin like a new while young woman and kind of heavy for its size.

Smaller ones tend to be less CD and less bitter, and then look at the little the blossom end that's called the like the Blossoms car.

So that's where the flower waas before it was a eggplant.

So if you get one that has the smaller rounder blossom, and then those usually have less scenes also.

So I hear.

So I always do that.

But you know, who knows?

It's botany.

It's not a science, guys, I can totally.

All right, we're gonna cut the this into about half inch slices.

So a lot of recipes to will tell you to solve the eggplant and soak it in a colander to remove some of the bitterness.

Um, guess what.

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?

Honey said I little assembly line.

So I want I want to rack here for my ending point.

So we're gonna dredge the eggplant in the egg and then the bread crumbs and then set him on Iraq and just let him sit on the rack for 20 minutes or so that's gonna help the breadcrumbs at here.

If you wanted to peel your eggplant first, you could 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 him, and I'm just making one, obviously, because Chris will be eating this on, and I'm gonna layer it with a little bit of fresh mozzarella and then put this Justin in a 202 150 degree oven for a little while just long enough to get the bread melted.

I mean to get the bread toasted and the cheese kind of getting melty, and then we'll be ready to fry our eggplant.

So But I thought you just want to heat up a couple tablespoons of olive oil over the medium hate, and we're gonna fry these eggplant slices slowly.

Should take maybe 5 to 7 minutes total until it's nice and golden brown like, 2 to 3 minutes on each side.

And then as they're cooked, you want to take him off and set him on Iraq 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 in, like just waiting the sugar and everything.

And also then it kind of tastes sweet, and I don't want to see.

I want to be savory, God damn it.

So then we're gonna just heat up our sauce in the same skillet and then assemble our sandwiches.

All right.

Eggplant is fried sauces heated.

Let's take a look to spread so bread is warm and toasty and cheeses all melted on there.

I'm gonna top this with a little bit of South.

Of course, you can put more or less, depending on how much of a mess you wanna make.

And I, like, stop this with some fresh basil.

It's a vegetable, so you don't have to bother with making a salad.

Just kidding and probably doesn't really count like that.

Put a tap on it.

Look at that.

When we get it's unsettling, time happens.

I'm so excited.

Holy cow.

Wow, a Zoe.

All right, well, if you like this recipe, also check out the villainous I did.

It's like a non vegetarian murder of this, and it's super good.

And this recipe and all the recipes are always available highly cooking dot com 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, uh, let's see what's happening with this eggplant farm sub.

That is a bug in ticket right there.

Damn, that's good.

You know, I hope you try this because I plants are in season right now cause it's hot summer time and this is delicious.

Yeah, thanks so much for watching.

Have a great day.

Okay, bye.