Schirripa's Eggplant Parmigiana

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I give this one a thumbs up!!! It tasted delicious, my family really enjoyed it. I used plain bread crumbs, and a smaller baking pan. I also sliced the eggplant and sprinkled with salt on both sides, let it sit for 1 hr. and rinsed and dried it well before I started.

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If you want to fill a 9x11 baking pan with 3-4 layers of ingredients, then you will need to buy more ingredients than the recipe calls for. Taste is okay, but with the exact ingredients listed in the recipe, I was only able to fill a 8x8 pan with 2 layers. I would also add that the skill level should me listed as medium, not easy.

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Every time I make this, it turns out perfect. Yes, it's expensive buying the fresh mozzarella balls and Pecorino Romano, it will take a while to make, and you will need to double the sauce for it, but it is oh so very worth it.

This dish was my wife's favourite and I can't help but think of her every time I make it. Thank you, Paula and Steve, for a wonderful recipe and the many happy memories it gave us and gives me still.

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Very tasty and easy to make. I also added grated parmesan to the cheeses.

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Better than any other that I'v tried

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Now that the cooler weather is coming around again, I decided to fire up the oven and give this a shot. A really great recipe and easy to follow. I will agree that it takes some time to put together, but the end result is more than worth it. Instead of frying the eggplant, I baked it in a 425 degree oven for about 15 minutes until it was golden brown, then assembled according to the recipe. I also used low fat mozzarella. I'll definitely be making this again!

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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.

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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.

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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.

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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 ....