Schirripa's Eggplant Parmigiana

Name: Schirripa's Eggplant Parmigiana
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 794 grams tomatoes with their juices, diced; 1 large eggplant; 2 eggs; 2 Tbsps chopped fresh basil leaves or 1/2 teaspoon dried; 454 grams fresh mozzarella cheese; 1 garlic clove, minced; 59 milliliters milk; 118 milliliters olive oil; 1 Tbsp olive oil; 3 Tbsps olive oil; 177 milliliters Pecorino Romano cheese; 0 teaspoons salt; 710 milliliters flavored/seasoned bread crumbs; 0 teaspoons sugar; 1 teaspoon water

Schirripa's Eggplant Parmigian This recipe is typical of Mediterranean cuisine. Head to the store and pick up basil leaves, garlic clove, salt, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Start by cutting the top and bottom off the eggplant.

Ingredients you will need

Eggplant

Cut it into 1/8-inch slices.

Whisk 2 eggs with 1/4 cup milk.

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Egg

Milk

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Whisk

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.

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Breadcrumbs

Eggplant

Dip

Egg

Cooking Oil

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Paper Towels

Frying Pan

Place fried eggplant on paper towel to absorb some of the oil. Slice the fresh mozzarella.

Ingredients you will need

Fresh Mozzarella

Eggplant

Cooking Oil

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Paper Towels

Line the bottom of an 11 by 9 inch glass pan with a layer of sauce.

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Sauce

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Frying Pan

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.

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Pecorino Romano

Mozzarella

Eggplant

Sauce

Bake in the oven for 20-30 minutes. You know it's ready when the sauce bubbles and the cheese is melted.

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Cheese

Sauce

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Oven

Heat 2 tablespoons of oil in a saucepan over medium heat until it becomes fragrant.

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Cooking Oil

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Sauce Pan

Mix the garlic with 1 teaspoon water and carefully add this to the warm oil.

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Garlic

Water

Cooking Oil

Saute the garlic and cook without browning it.

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Garlic

Add the tomatoes, bring it to a boil, and then reduce the heat. Simmer for 10 minutes.

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Tomato

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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Olive Oil

Basil

Sugar

Salt

Equipment

Ingredients

Servings:

794grams

tomatoes with their juices, diced 1large

eggplant 2

eggs 2Tbsps

chopped fresh basil leaves or 1/2 teaspoon dried 454grams

fresh mozzarella cheese 1

garlic clove, minced 59milliliters

milk 118milliliters

olive oil 1Tbsp

olive oil 3Tbsps

olive oil 177milliliters

Pecorino Romano cheese 0teaspoons

salt 710milliliters

flavored/seasoned bread crumbs 0teaspoons

sugar 1teaspoon

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Casaloste Chianti Classico Riserva. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 28 dollars per bottle.