Delicious Foods TV

09/14/2026

09/14/2026

🍆 Classic Eggplant Parmesan

Ingredients

For the Eggplant:

2 large eggplants
1½ teaspoons salt
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
2 cups breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon black pepper
Vegetable oil, for frying

For the Sauce:

2 tablespoons olive oil
3 cloves garlic, minced
2 cups tomato passata or crushed tomatoes
1 teaspoon dried oregano
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sugar, optional
2 tablespoons fresh basil, chopped

For Assembly:

2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil, for garnish
Instructions

1. Prepare the Eggplant

Wash the eggplants and slice them into approximately ½-inch thick rounds.

Sprinkle both sides with salt and let them sit for about 20–30 minutes. Pat them dry with paper towels. This helps remove excess moisture.

2. Make the Tomato Sauce

Heat olive oil in a saucepan over medium heat. Add the minced garlic and cook for about 30 seconds.

Add the crushed tomatoes, oregano, Italian seasoning, salt, black pepper, and optional sugar.

Simmer for 15–20 minutes, stirring occasionally. Turn off the heat and stir in fresh basil.

3. Bread the Eggplant

Set up three bowls.

Place flour in the first bowl.

Whisk the eggs with milk in the second bowl.

Mix breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and black pepper in the third bowl.

Dip each eggplant slice into flour, then the egg mixture, and finally the breadcrumb mixture. Press gently so the coating sticks.

4. Fry the Eggplant

Heat about ¼ inch of vegetable oil in a large skillet over medium heat.

Fry the breaded eggplant slices for about 2–3 minutes per side, until golden brown and crispy.

Transfer them to a paper towel-lined plate to drain excess oil.

5. Assemble

Preheat your oven to 375°F (190°C).

Spread a thin layer of tomato sauce in the bottom of a baking dish.

Add a layer of crispy eggplant, followed by tomato sauce, mozzarella, and Parmesan.

Repeat the layers until all the ingredients are used, finishing with mozzarella and Parmesan on top.

6. Bake

Cover loosely with foil and bake for 20 minutes.

Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.

For an extra golden top, broil for 1–2 minutes while watching carefully.

7. Serve

Let the Eggplant Parmesan rest for about 10 minutes before serving.

Garnish with fresh basil and extra Parmesan.

Serve hot with pasta, garlic bread, or a fresh salad.

🍽️ Servings

4–6 people

⏱️ Total Time

Approximately 1 hour 15 minutes

🔥 Tips

Choose firm, medium-to-large eggplants.
Don't skip drying the salted eggplant; excess moisture can make it soggy.
Don't overcrowd the frying pan.
Let the finished dish rest before cutting so the layers stay together.
For a lighter version, bake the breaded eggplant at 425°F (220°C) for about 20–25 minutes, flipping halfway through.

09/14/2026

Crispy Eggplant Parmesan Recipe 🍆🧀 | Easy & Delicious!

09/11/2026

Chicken Piccata 🍋🍗

Ingredients

2 large boneless, skinless chicken breasts
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
3 tablespoons butter, divided
3 cloves garlic, minced
¾ cup chicken broth
¼ cup fresh lemon juice
¼ cup capers, drained
2 tablespoons fresh parsley, chopped
Lemon slices, for garnish

Instructions

1. Prepare the Chicken

Slice each chicken breast horizontally to make thinner pieces. Lightly pound them to an even thickness.

Season both sides with salt and black pepper.

Place the flour in a shallow dish and coat each piece of chicken lightly with flour. Shake off any excess.

2. Cook the Chicken

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Add the chicken and cook for about 3–4 minutes per side, until golden brown and cooked through.

Transfer the chicken to a plate and set aside.

3. Make the Lemon-Caper Sauce

Reduce the heat to medium.

Add 1 tablespoon of butter to the same skillet, followed by the minced garlic. Cook for about 30 seconds.

Pour in the chicken broth and scrape up the browned bits from the bottom of the pan.

Add the fresh lemon juice and capers. Simmer for 3–5 minutes, allowing the sauce to reduce slightly.

4. Finish the Dish

Add the remaining 1 tablespoon of butter and stir until melted and incorporated into the sauce.

Return the chicken to the skillet and spoon the lemon-caper sauce over the chicken.

Simmer gently for 1–2 minutes so the chicken absorbs the flavors.

5. Garnish & Serve

Sprinkle with fresh parsley and garnish with lemon slices.

Serve immediately with pasta, mashed potatoes, rice, or steamed vegetables.

🍋 Quick Tips

Use fresh lemon juice for the best flavor.
Don't overcrowd the skillet when cooking the chicken.
Pound the chicken evenly so it cooks at the same rate.
For a richer sauce, add an extra tablespoon of butter at the end.
Chicken should reach an internal temperature of 165°F (74°C).

🍽️ Serving Ideas

Chicken Piccata pairs especially well with:

Angel hair or spaghetti pasta
Mashed potatoes
Steamed vegetables
Rice
Roasted asparagus
Crusty bread

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

09/11/2026

Chicken Piccata 🍋 | Easy Italian Chicken Recipe in 20 Minutes

09/09/2026

🥘 Spanish Seafood Paella — Full Recipe

Ingredients

2 cups short-grain rice
400 g mixed seafood — shrimp, mussels, squid, or your choice
1 small onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
2 medium tomatoes, grated or finely chopped
4 cups seafood or chicken stock
1 teaspoon smoked paprika
½ teaspoon saffron threads
1 cup green peas
3 tablespoons olive oil
Salt and black pepper, to taste
½ teaspoon turmeric, optional, for extra color
1 lemon, cut into wedges
Fresh parsley, chopped

Instructions

1. Prepare the Saffron

Warm about ½ cup of the stock and add the saffron threads. Let it sit for 5–10 minutes so the saffron releases its color and flavor.

2. Cook the Seafood

Heat olive oil in a wide paella pan over medium-high heat. Add the shrimp and squid and cook for about 2 minutes. Remove them and set aside.

3. Make the Sofrito

In the same pan, add the onion and bell pepper. Cook for 4–5 minutes until softened.

Add the garlic and cook for about 30 seconds. Stir in the tomatoes and smoked paprika. Cook for another 5–7 minutes until the mixture becomes rich and slightly thick.

4. Add the Rice

Add the rice to the pan and stir for about 1–2 minutes, coating the grains with the tomato mixture.

Pour in the remaining stock and the saffron-infused stock. Add salt, pepper, and turmeric if using.

Spread the rice evenly across the pan.

5. Cook the Paella

Bring everything to a gentle boil, then reduce the heat to medium-low.

Do not stir the rice from this point onward.

Cook for approximately 15–18 minutes, or until most of the liquid has been absorbed.

6. Add Seafood and Peas

Arrange the shrimp, squid, mussels, and peas over the rice during the final 5–7 minutes of cooking.

Cook until the seafood is fully cooked and the rice is tender.

7. Create the Socarrat

For the last 1–2 minutes, increase the heat slightly to create a lightly crispy, golden layer of rice on the bottom.

Be careful not to burn it.

8. Rest and Serve

Turn off the heat and cover the paella loosely with foil. Let it rest for 5 minutes.

Garnish with fresh parsley and serve with lemon wedges.

🍋 Serving Tip

Squeeze fresh lemon juice over the paella just before eating for a bright Mediterranean flavor.

Serves: 4–6
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 50 minutes

09/09/2026

Easy Spanish Paella Recipe 🇪🇸🥘 | Delicious One-Pan Seafood Paella