#WineandspicE: Cheesy Eggplant Parm Paired with St. Émilion for a Delicious Shavuos

Okay, you rolling. Yeah, let's just start with a with a cheers. Perfect. [Music] Okay. [Music] Cheers. [Music] Cheers. Welcome, ladies and gentlemen, to another episode of Wine and Spice. I'm Cornfell with Moi over here. This one's going to be special. We're doing eggplant parmesan. Let's start off with a sauce. We're going to take this Tuscanini product because it's such a great starter and we're going to add a little bit of our own infusion of flavor to it. So, I got over here a bottle of Tuscanini, six cloves of thinly sliced garlic, a half a onion diced, and I have over here some chifonog, which is nicely thinly sliced fresh basil. Now, let's head over to the fire and make a tomato sauce, shall we? In a saucepan over medium, medium low heat, we're going to put in about 1/4 cup of olive oil. Okay, get that oil. Get hot. It's already smelling so good and we didn't even start with. That's the power of good quality ingredients. So, if you're going to be making a good tomato sauce, you need a good olive oil. If you're going to be making I forgot one ingredient. Yes, I did. Sip while you cook. Our oil has heated up. We're not looking to to go heavy. We're looking to get nice color. Okay, we're going to go in with our onions. And because we're not looking to sear it and to get a caramelized onion, we're right away going to go in with our six cloves of garlic. I love love garlic. This is taking a good product and adding your own flare to it. Now, if you're not a big fan of garlic or you're not a big fan of basil, you can skip these things. They're not written in stone. Roy sign basil and come on, you could. You can't skip basil. Some people don't like it in the in the tomato sauce to bring out the flavor. I love it. And I'm I'm I'm I'm encouraging people. Somebody should walk outside the house and you can skip shoes. Some people do that. They're very grounded. Of course, while we cook, we we hydrate. So we Hey, do it. This is Jonathan Hu. It's going to be in the wine club. It's like a refreshing iced tea on a hot summer day. I can't stress this. This is phenomenal. This is really delicious. Wow. I have a problem. Now we're going to sell out. For our recipe today, I bought this little I think it's a 4x6 from it also. And you serve it to the table like this. It's beautiful. You might want to do it in a 9 by13 cuz you have a bigger family. Just double the recipe. It's all the same. For this dish, we need one medium eggplant. So, what we're going to do is we're going to start by cutting off the top and the bottom. Now, for fun and for a little color, and because the shell is very tough sometimes and breading sticks easier to the flesh, I'm just going to give a little zebra peel. You don't have to do this, but you could. Zebra peel. I think it's a good name for a brand. Little tip, we're going to cut this not in rounds. We're going to cut this lengthwise. So, what I'm going to do is I'm going to take one slice off. Now, I have a flat surface to work on. My eggplant ain't going nowhere. Now, we're going to cut like a/4 in thick strips. There you have it. Eggplant steaks. Let's bread this and let's get frying. All right, check this out. Mashi smells so good. They're translucent. They're fragrant. So, what's in it again? Olive oil, garlic, garlic, and onion. And onion. That's it. Smells so good. We're going to go in with a full can. And again, like I said, if you're making a bigger 9 by13, just double it. Buy two. Tuscanini has enough on the shelves. They got it. They got us. We're just going to go straight in with the whole can. This is it. This is the real deal. Scrape out all the goodness. Don't leave anyone behind. We're going to add a little pinch in there of our new cherry chim blend. So, what is exactly chimmy chur chim? Cherry chimmy is oregano. It's basil. It's parsley. It's flavor packed like a chimmy chur and it's real cut up basil. It's dehydrated uh uh herbs like herb de pvenants, right? Like so this is probably going to become one of your hottest. This is this is right now one of my my favorite because it's so versatile on chicken, on potatoes, on skirt steak. Just put it in so I can smell it. Cheers. So we're going to go in with about a tablespoon of this delicious herbs. I can make the best spices in the world, but nature and Hashem made fresh ingredients, you can't copy that. So, we're going to go in with a nice bunch of fresh basil. That's it. Sauce is done. Simple. The best ingredients, the best flavors. Let it simmer for about 15 to 20 minutes while we get breading. So, let's bread melanise. We have three containers over here. One has allpurpose flour. One has um whisked up eggs, yolks, and whites. And one has a panko breadrumbs. I like the big panko, like the thicker chunky ones. Like it gets real nice and crunchy. Now, very important, two things. Number one, season your ingredients. We're going to take our three seasoned blend and we're going to season our flour. We're going to season our eggs and we're going to grab our brand new cherry chimmy blend and we're going to season our breadcrumbs, our panko. Do a little stir. Get everything mixed up. I have about a cup of flour over here. You might not need that much. I have about two cups of or a cup and a half of panko breadrumbs. And I have three whisked egg yolks. dry hand, wet hand. So there's two dry ingredients, which is the flour and the breadcrumbs, and there's the eggs, which is wet. We want to use one hand for dry and one hand for wet. And also tap your eggplant. We don't need a lot of flour on it. Drop it into the egg. Now, with the wet hand, we coat it in the egg. Then drop it into the panko. And with your dry hand, we're going to bread it. So, what happens is because technically the flour and the egg, what is it doing? It's creating a glue right now. If we do glue on our hands, we're going to be left with these big piles. So, it's much easier. And there you have it, a breaded eggplant. When you're working at home and you're doing something like this, one big tip I have for everybody, you finished with this. Let's clean up. Clean this area and then go work on the next station, which is the frying st the frying part of it. So that when you're ready to continue, your work area is clean. Let's clean up and let's go fry some eggplant. Let's get frying. So, we got a frying pan on a medium heat. We got some good olive oil. Like I said, you can't compare good olive oil to not good olive oil. And this eggplant parmesan fried eggplant needs a good olive oil. So, we're going to go with a shallow layer cuz we want a shallow fry. Shallow fry means it's not deep fried where the whole thing is submerged, but we want a shallow fry that there's a nice amount of oil. This is also a sponge, so it's going to soak up the flavor. Going to go a little more olive oil. And as you're frying, you're going to need more olive oil cuz it's going to soak up as needed. We got our eggplant. We got our frying. We got our tongue to turn. And we got a place to put our fried eggplant over here. We took off our sauce. He kept it there so I'm not far away from Moi so he can get his fingers out of it. Keep his fingers out. No, I'm joking. And it's done. Let's do this. There we go. There we go. We're building flavor now. We don't want to overcrowd our pan. Why don't we want to overcrowd our pan, Moy? I don't like a um big groups of people in a small house. I'm not sure. Very good point. When you bring a lot of people into a house, even if you have a good air condition, Yeah. it's going to get hot in there. There's a lot of humans giving off heat. Same thing with a frying pan. If you put a lot of things in there, cold things, the oil temperature drops and now you're going to get soggy eggplants. You're not going to get that nice Oh, this is a very interesting color. I've learned a lot today. Yes. I think it's because I'm not speaking. That is a great analogy. Talk less, learn more. We frying our eggplant for like about a minute. 2 minutes max. Let's go check them out. Oh yeah. Oh yeah. That's what I like. The whole room smells so good. Oh yeah. Flip it. Let's get color on the other side. And we'll just finish off all these eggplants. and we'll go make eggplant parmesan. So, we got our breaded eggplant, we got our shredded parmesan cheese, we got our shredded mozzarella, we have our sauce, we have basil, we have a dish. Let's assemble. First things first, I like a small drizzle here. Sauce smells small drizzle of olive oil on the bottom. One small spoon of sauce. and just just have something on the bottom. Okay, now let's start [Music] layering. And the reason why I cut them lengthwise was because I love the fact that this happens. We're covered the whole bottom. And when we're going to slice it, you'll see it's going to be like a beautiful slice. All right. Sauce. Don't be shy with the sauce. Sauce. What else would you use this sauce for? I think I feel like you can use it for so many. You can use it for meatballs. You can use it for a pasta. You can use it for so many delicious things. I would say you want to get you can dip a good fkatcha in it with oil. You can You can even put it over a nice banzino and roast it in the oven. We're going to go in with our mozzarella. I like it cheesy. If you don't like it cheesy, do it the way you like it. I'm going to go in heavy. Just bring on the cheese. Exactly. And some parmesano. Now I'm going to add one layer of basil cuz this is going to melt in the air while this is cooking in the oven and it's going to add so much flavor. And we continue next layer. Eggplant. Press it down. Don't be afraid. [Music] Eggplant. Now what do we do? Simple. Cut it. Fill that portion. Now you watching the video are going to say, "But I have extra eggplant." Yeah. You get to snack and feed the hungry people while they're watching this video. How do we do this? Wow. I'm done. And we're doing just open the lines. Then we're doing again the same thing. We're doing Wow. tomato sauce. This is exactly what I wanted to taste. There's so much flavor. Wow. I think now comes a tata. No, I'll tell you what it is. You know, you've been putting in how many years in in actually being passionate about cooking and actually cooking. Actually, in the kitchen, we're doing close to 12. Close to 12 years. And before that, before that, I was working in different delies. And so you you little places, but you were into food for close to how many years? Close to 15 years. This is the amazing beautiful thing when you focus on one thing. It's like me doing the wine or the tequila. And when you focus so much, Nehe whatever he touches and brings into my house tastes not from 1 to 5 4.5. It tastes seven. Thank you. Cuz this is a beauty. We have a 375°ree oven ready for us. We're going to pop this in the oven on the lower shelf for 30 minutes. So, I like to put it on a tray cuz it has a lot of sauce. Tends to sometimes bubble over. Our oven is 375. Lower shelf. Say goodbye. See you in a half an hour. Saint Leon. H. What can I tell you about Saint Leon? Is in Berdau. It's right bank predominantly a higher blend of Merllo. Left bend, they'll usually put in more Cabernet. Interesting. Are you ready? I'm always ready. I picked it because I have a feeling that it will fit perfectly with our delicious What are you making? Eggplant Parmesan. Have you ever tried this wine before? No. So, it takes two of us. Yes. And now let's take a whiff first. Cheers. Cheers. We made it already. I love all the other wines. Chocolate. Milk. Milk. Chocolate. You ready? Cheers. Let's try. Oh, wow. That's so different. It tastes like a milky chocolate. It does have a chocolate after taste. It tastes very nice. Like I find like like maybe like craisins. I like lately to put into salads craisins. The dried crains has that crains. What is craisins? Cranberries. What? Oh, it's a dried cranberry. Okay, it makes sense. Um, that is a very nice wine. It's a beautiful wine. Everybody thinks that Burdau sent me should go with a big meat but roast a steak. Yes. But you're not wrong. It will go great with a roasted steak. But when you have an acti style, like thick, heavy, you're in it to win it. This one, this mow is beautiful. This would pierce so nicely with the tomato sauce that we have going on in that eggplant parmesan. Let's go check on our eggplant, please. too. The wine is Woo! 30 minutes. Let's check our oven. Oh yeah. Oh yeah. Now look at that. If that's not Picasso, I don't know what is. Smell it. Smell it. Okay. Now, Moish, you'll have to forgive me. Again, we have to wait 10 minutes. 10 minutes. What happens here now is that the juice from the tomato and the eggplant is all over the place. If we're going to cut it and I'm going to put it on the plate, it's going to look like a mess. The only reason I'm ready to wait 10 minutes is because we open the wine. And I don't mind that the wine should have another 10 minutes out of respect for the wine. I think it will just open up and just like you, it's a dual respect. I respect that. I want the plate to look nice when it's sliced. And you bring that great observation that we're respecting the wine and letting that breathe a little bit. So when we eat them together, it's going to be bomb. That's great. That's great. That's the opposite from what we taught in Brooklyn. You take one step into Italy. Patience. Patience. You have to wait to get a coffee a few minutes. Everything about is is Exactly. What do we need? the fork. This wine, this wine is growing. It's really nice. Beautiful. And I really believe this wine, I don't know how long it can age, but you can put it away for 5 to 7 years. And the wine is just going to mellow down. Mellow down. The mellow will mellow. Exactly. The melo will mellow. One more thing before we eat. Oh, we can take this right now and put it into the fridge and shas take it out of the fridge and put into the oven. Yeah, let's do it with a different one. This one we're going to eat. We're going to eat this now. Are you saying that people at home make this before yiff? It warms up beautifully. Mhm. It warms up beautifully. Let's go to town. [Music] That cheese got a beautiful crust on it. How hungry are you? That's hungry. That kind of hungry? I think I'm hungry. Let's do that. Usually we save it for our friends and family, but I think this time yum. That is rich. I'm so hungry that I'm thinking already with leftover tomato sauce. So, I'm going to do it. Look at those layers. Little garnish. Little vine tomato. Little fresh basil. Show them. Show the world. Here you go. [Music] Mush. This is what we're going to eat. This is what you're going to eat. Oh my goodness. [Music] Cheers. Look. You want to taste this. You want to ask somebody that can make it for you to make it for you. Or if nobody Yeah. And if if nobody's around, you got to make it yourself. Listen, under this video, there's a recipe. It's clear. It's precise. Follow along step by step with us. Drink along with us. I just tasted with a wine and you can make this. This is no rocket science. There's nothing here that the average house doesn't have. I 100% agree as long back. Cheers. We take a bite. Oh my goodness. The basil, the garlic, everything is just perfect. There's a lot of people when it comes to Shvas in general. There is there is a fear about cooking dairy. Oh, I'm not sure which cheese. I'm not sure which butter. I'm not sure what to do. It's simple. It's not that scary for put on your big boy pants. Make some nice good delicious food. So, on this note, thanks for watching. Like and comment. Tell us what you want to see next. Tell us what you liked and what you didn't like cuz we want to show you stuff that you want to see. Let me not be so uh gentlemanly as me. Forward it to your friends. The more people see this video, the better we can do, more creative we can go and maybe we can travel together and maybe eventually we'll do a tour together with all you guys. So, just keep on forwarding to people. Paying it forward always helps. One link at a time and one like at a time. Have a beautiful, wonderful flowery whiny whiny in a good way. Have a wonderful [Music]