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Schirripa's Eggplant Parmigiana Recipe

Schirripa's Eggplant Parmigiana

Recipe courtesy Steve Schirripa

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

Showing 11-19 of 19

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  • on September 23, 2008

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    This was amazing! It was mouthgasmical. We fought over the leftovers and I want to make it again tonight!

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  • on July 19, 2008

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

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  • on February 24, 2008

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    Beautiful! Tastes wonderful i can taste the eggplant and the pasta working in harmony!

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  • on February 23, 2008

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    Wow, what a tremendous burst of flavors when this one hits your tongue! I slapped some on top of a fried pork chop and thought I was in heaven! This was my first attempt at eggplant and this type of sauce. It was really easy, but rather puttery. The time and effort required is well worth it. I followed the recipe exactly as presented, except I did use much more olive oil than was called for because the pan kept running dry. I?m sure I?ll fix it again, and again, and again?

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  • on January 17, 2008

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    Wow! My wife wanted some Eggplant Parm, and being the cook in the family searched this website. THE BEST FLAVOR EVER!!! I used Barilla Marinara instead of making my own and it was so good! Can't get enough!

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  • on November 27, 2007

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    I not only been cooking for years but owned a restaurant for ten of those years. I've tried many recipes. This was so simple yet awesome. I highly recommend this and thank you for the recipe.

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  • on October 23, 2007

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    I agree that you need more sauce( I doubled the sauce recipe. You will need more than 1/2 cup of olive oil to brown the eggplant because you need to keep changing. It took more like 2 1/2 cups. Plan ahead, it does take about 1 hour prep time but it is worth it!
    I will definately make this again.

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  • on October 23, 2007

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    Paula my husband an I made this recipe and we just loved it. It did take some time to make it but it was worth the time. The taste was so good, but like the other lady that gave a review said it did need more sauce so I just added another can of tomatoes to it and it was good. Keep them good recipes coming I just love your recipes.

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  • on October 21, 2007

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    This recipe was absolutely the best eggplant parm. that we've ever had! My family is Italian and they just raved about it!!

    The next time I make it though, I will omit the salt! It was a little too salty for our tastebuds due to the fact that the tomatoes have enough sodium in them to add to the sauce, so no extra salt is really needed.

    I also doubled the recipe for the sauce because one can of tomatoes didn't look like enough...I was right!

    The prep time took longer than 15 minutes...it was more like 1 hour. Remember, you have to slice the eggplant, make the egg mixture and the bread crumbs and then fry the eggplant. This was a lot of work...but definately worth every second!!

    If you like Eggplant...Please try this recipe...you won't regret it!

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