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Eggplant parmigiani

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  • Eggplant parmigiani

    I made this last night and it was wonderful. For high altitude I kept the temperature but cooked it longer. I also cut the recipe in half and I'm sure as my family's only eggplan eater this is lots of lunches. I absolutely loved this. It is from the foodnetwork site.
    Schirripa's Eggplant Parmigiana if this is 3-5 serving I guess I do not eat enough. I cheated and used Paul Newman sauce the one with basil.

    Schirripa's Eggplant Parmigiana Recipe courtesy Steve Schirripa

    1 large eggplant
    1/2 cup olive oil
    2 eggs
    1/4 cup milk
    3 cups flavored/seasoned bread crumbs
    Tomato sauce, recipe follows
    1 pound fresh mozzarella cheese
    3/4 cups Pecorino Romano cheese

    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.

    Tomato Sauce:
    3 tablespoons olive oil
    1 garlic clove, minced
    1 teaspoon water
    1 (28-ounce) can tomatoes with their juices, diced
    2 tablespoons chopped fresh basil leaves or 1/2 teaspoon dried
    1/4 teaspoon salt
    1/4 teaspoon sugar
    1 tablespoon olive oil
    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.

    A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

    Recipe Summary
    Difficulty: Easy
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Yield: 3 to 5 servings
    User Rating:

  • #2
    I just tried eggplant for the first time last week. It was really good! It was in a Chinese dish, so it was covered with lots of sauce, but to me it almost tasted like zucchini. Is that close or did the sauce cover up it's real taste??? Anyways, I think this recipe looks delicious and I'll be trying it sometime. Just like you, Jacki, I think I'm the only one in the house who will eat eggplant. Maybe if I just don't tell!!! Thanks again for the high altitude tip!!


    • #3
      I love eggplant and will give this one a try. Thanks for posting.


      • #4
        Eggplant parmigiani

        3 Medium, Firm Eggplants
        5 Tablespoons Olive Oil
        2 Cloves Garlic, Minced
        3 Ripe, Firm Tomatoes, Thinly Sliced
        4 Firm Zucchini, Ends Removed, Thinly Sliced
        3 Tablespoons Chopped, Fresh Parsley
        Salt & Pepper
        1/2 Cup Grated Parmesan Cheese

        Remove the top from the eggplant, and slice it lengthwise into 1/4 inch slices.

        Lightly brush the eggplant slices with a little of the olive oil, and either broil or grill until soft and lightly browned.

        Remove the cooked eggplant to a serving platter, and continue cooking until they are all cooked. Prepare the zucchini in the same manner.

        Preheat the oven to 350 degrees F.

        In an ovenproof casserole dish that has been lightly oiled, lay one layer of the eggplant along the bottom.

        Cover with a layer of thinly sliced tomatoes, and one of zucchini.

        Sprinkle some of the garlic and parsley on top. Season with salt and pepper, and half of the cheese.

        Prepare another layer of vegetables in the same manner on top of the first, ending with the cheese and seasonings.

        Bake for 30 minutes covered, and then remove the cover turn up the heat to 400 degrees F., and cook an additional 10 minutes until lightly browned. Let sit 10 to 15 minutes before serving.