SCHIRRIPA'S EGGPLANT PARMIGIANA
Provided by Food Network
Categories main-dish
Time 55m
Yield 3 to 5 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Start by cutting the top and bottom off the eggplant. Cut it into 1/8-inch slices. Whisk 2 eggs with 1/4 cup milk. Lay out 3 cups of bread crumbs on paper towel. In a large skillet, heat 1/2 cup oil. Take each piece of eggplant and dip in the egg wash, then in bread crumbs and make sure to completely cover each piece with bread crumbs, and then fry in hot oil. Brown each slice of eggplant. Occasionally change the oil; you don't want to continue cooking eggplant slices with burnt loose bread crumbs. Place fried eggplant on paper towel to absorb some of the oil. Slice the fresh mozzarella.
- Line the bottom of an 11 by 9 inch glass pan with a layer of sauce. Place a layer of eggplant, followed by slice of mozzarella, a heaping layer of sauce, then sprinkle with a layer of Pecorino Romano cheese. Repeat, and stack about 3 to 4 eggplants high. Bake in the oven for 20-30 minutes. You know it's ready when the sauce bubbles and the cheese is melted.
- Heat 2 tablespoons of oil in a saucepan over medium heat until it becomes fragrant. Mix the garlic with 1 teaspoon water and carefully add this to the warm oil. Saute the garlic and cook without browning it. Add the tomatoes, bring it to a boil, and then reduce the heat. Simmer for 10 minutes. Add the basil, salt and sugar, and simmer 5 more minutes. Just before serving, blend in the last tablespoon of olive oil.
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Amaka Emmanuel
[email protected]I'm allergic to eggplant, so I can't try this recipe. But it looks delicious!
Michelle Frescas
[email protected]This recipe was way too complicated. I ended up giving up and ordering pizza.
Anthony Lozzi
[email protected]I found this recipe to be a bit bland. I added some extra spices and it was much better.
Junior Stuurman
[email protected]I'm not sure what went wrong, but my eggplant parmesan turned out really dry.
Cadence Powers
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Joe Villanueva
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights.
Arkan Dawit
[email protected]This recipe is a great way to use up leftover eggplant.
Rachel Mukabe
[email protected]I'm not usually a big fan of eggplant, but this recipe changed my mind! The eggplant was so tender and flavorful.
Javed Afridi
[email protected]This dish is always a crowd-pleaser. I've made it for potlucks, parties, and even just for dinner with friends and family.
Goko Killer
[email protected]I love this recipe! It's so versatile and I can always find something new to add to it.
Isatou Jallow
[email protected]This is my new favorite eggplant parmesan recipe! It's so easy to make and it always turns out perfect.
Shriram
[email protected]I made this dish for a party and it was a huge success! Everyone loved it and I got so many compliments.
laura parker
[email protected]This recipe was a bit time-consuming, but it was worth it! The eggplant parmesan was delicious and my guests loved it.
aqib zaman
[email protected]I've never had schirripas eggplant parmesan before, but I'm so glad I tried it! It was amazing! The eggplant was soft and flavorful, and the sauce was rich and cheesy. I'll definitely be making this again.
Muhammed Ansal F
[email protected]This dish was so easy to make and it turned out so delicious! I loved the combination of flavors and the eggplant was cooked to perfection.
Valar Ossentis
[email protected]This schirripas eggplant parmesan was a hit with my family! The flavors were amazing and the eggplant was cooked perfectly. I will definitely be making this again.