00:00Oh my gosh, this is gorgeous.
00:02The claim is this is 100% better than the classic,
00:05and I'm here for it.
00:06Start by thinly slicing the eggplant,
00:07then place your eggplant slices in a colander
00:10and sprinkle with salt pretty generously.
00:12This is gonna bring out the water.
00:13Do it in layers so that every surface gets some salt.
00:17And you're gonna let it sit for about 20 to 30 minutes
00:19to let the water come out.
00:20Now she gives it a rinse and a good drain.
00:22Now we're gonna make the sauce,
00:23and I'm just following her recipe exactly,
00:26because she's a genius.
00:27A jar of marinara and add a little water in here
00:29to rinse out the jar.
00:30Some garlic and a couple teaspoons of oregano,
00:33and then about a quarter cup of olive oil.
00:35Mix that together and then toss the eggplant in the sauce.
00:37And then just lay the eggplant in a single layer
00:39on the baking sheet, into the oven,
00:41375 degrees until it is nice and tender.
00:44Probably about 30 to 40 minutes.
00:46Okay, on goes mozzarella, sliced provolone,
00:49and she just tore it in the breadcrumbs and cheese.
00:52And then a healthy drizzle of olive oil
00:54before it goes under the broiler.
00:56Keep your eye on it and rotate the pan as needed.
00:59Oh my gosh, this is gorgeous.
01:01A little fresh parsley.
01:03Easier, a million percent.
01:05You did not lie, girlfriend.
01:07The eggplant is melt-in-your-mouth tender,
01:10and it has absorbed the flavor of the sauce.
01:12The way it got so crunchy on top
01:14still gives you that fried effect.
01:15Just as good, if not better, than the classic.
01:18A million percent will be making it again.
01:20That'll blow your mind.
