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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Aawon Tsawe
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The schirripas were crispy and flavorful, and the eggplant was cooked perfectly.
Mahmud Hossen
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Komal Rafi
[email protected]I've never had schirripas before, but they were so good! This recipe is definitely a new favorite.
Nuruu Med
[email protected]This recipe is a keeper! It's easy to make and the results are delicious.
danish mughal
[email protected]I was a little hesitant to try this recipe because I'm not a huge fan of eggplant. But I'm so glad I did! The schirripas were amazing and the eggplant was cooked perfectly.
Errol Portier (A Discarded TV)
[email protected]This is the perfect recipe for a vegetarian main course. The eggplant is hearty and flavorful, and the schirripas add a nice crispy texture.
Devraj Banik
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The schirripas are always crispy and the eggplant is cooked perfectly.
Mussa Lukinisha
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the results are delicious.
Natali Salto
[email protected]I tried this recipe for a dinner party and it was a hit! Everyone loved the unique flavor of the schirripas.
Abu Sahadat
[email protected]This is the best eggplant parm I've ever had! The schirripas were so crispy and flavorful.
arnold
[email protected]Made this last night and it was delicious! I added a little bit of garlic and onion to the eggplant mixture and it came out perfect.