Schirripa's Eggplant Parmigiana

Recipe courtesy Steve Schirripa

Show: Paula's PartyEpisode: TV Dinner Party

Rated: 5 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
40 min
Level:
Easy
Yield:
3 to 5 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 40 min
Total:: 55 min

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Ingredients

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

Directions

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.

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Comments & Reviews

recipe Schirripa's Eggplant Parmigiana
Diane San Diego, CA 09-29-2009
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Really yummy, but takes time
Rated: 5 stars out of 5

This was really delicious - I think even better the next day as leftovers. However, I would agree with previous reviewers... about two things - it took about an hour of prep work before it went in the oven AND you'll need more sauce than described. I doubled the sauce recipe and it came out fine.Read more
recipe Schirripa's Eggplant Parmigiana
andrea lithia, FL 08-15-2009
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*The Best* Eggplant Parmigiana... Easy, too!
Rated: 5 stars out of 5

Like the previous reviewer, I don't often find myself moved to share my opinion, but this recipe was too good to not receive... credit when due. I made this two nights ago, and my husband raved about it all night long, and even took the leftovers to work to share with his co-worker. Now, usually things that're fried do not seem to appetizing the next day, but he told me again and again how it tasted so good, and the night before, with a side of homemade baked macaroni and cheese, it was one of the best dinners he's had- ever. The best part, for me, was that it was very easy. Eggs, milk, breadcrumbs, and some oil (I used light olive). I also added a little mozzarella cheese to the breadcrumbs and rolled the eggplant in it. Try it- you won't be disappointed.Read more
recipe Schirripa's Eggplant Parmigiana
Anne Dallas, TX 02-01-2009
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SO simple yet great!
Rated: 5 stars out of 5

I was looking for a simple no fuss eggplant parm recipe and I found it! It was wonderful!!! I will definitely be making... this again.Read more
recipe Schirripa's Eggplant Parmigiana
kathy albuquerque, NM 10-28-2008
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Totally Awesome!
Rated: 5 stars out of 5

I've never written a review for anything online...but I HAD to come back and find this recipe again because my husband said... it was absolutely THE BEST eggplant parmigiana he had ever eaten. I hadn't copied it down before I made it...but you can be sure it's in my recipe box now! The simple sauce is surprising in it's bold, fresh flavor....I have to make a double recipe so we have some in the freezer for lunches later ....Read more
recipe Schirripa's Eggplant Parmigiana
Anonymous 09-23-2008
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Fantastic!
Rated: 5 stars out of 5

This was amazing! It was mouthgasmical. We fought over the leftovers and I want to make it again tonight!
recipe Schirripa's Eggplant Parmigiana
Anonymous 07-19-2008
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Easy and tasty
Rated: 4 stars out of 5

This recipe was quick and easy to make, and the end result was great.