Schirripas Eggplant Parmigiana Recipes

Steps:

• For the red sauce: Heat the olive oil in a large saucepan. Add the garlic and onions and saute until tender, 5 minutes. Add the tomatoes, red pepper flakes and some salt and black pepper and simmer for 20 minutes. Tear the basil leaves and stir into the sauce at the end of simmering.
• For the eggplant parmigiana: Preheat the oven to 400 degrees F. Pour 2 inches of olive oil into a heavy-bottomed pot or high-sided skillet and heat to 360 degrees F.
• Pour the flour into a wide casserole dish. Whisk in salt and black pepper. Dredge the eggplant slices in the flour, and then fry them in the hot oil in batches. When they are browned, remove them from the oil and lay them on a paper-towel-lined baking sheet. Repeat as necessary. Let cool.
• Start layering your ingredients in individual gratin dishes or in 2 disposable trays if making family-style servings: a few slices of fried eggplant, a small spoonful of red sauce, a couple of handfuls of mozzarella, a couple of tablespoons of Parmesan, a few leaves of basil. Repeat the layering 2 to 3 times (3 is better if your dish can accommodate it). For the top layer, finish with a final spoonful of red sauce, mozzarella and Parmesan. Bake until bubbly and golden on top, 25 to 30 minutes. Reserve any remaining red sauce for another use.
• Serve garnished with a few leaves of basil, a sprinkle of Parmesan, and a touch of extra-virgin olive oil.
• Buon Appetito!

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.

Steps:

• Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer.
• Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour.
• In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side.
• Once the oil is hot, put the eggplant in the hot oil and fry until golden brown. You can also use a deep-fryer and leave in for about 2 to 3 minutes.
• Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano
• Place the eggplant into the oven and cook for 20 to 25 minutes.

Steps:

• Slice the eggplant crosswise about 1/4 to 3/8-inch thick - make slices as consistent as possible. If the base of the eggplant is very large, cut it in half lengthwise. Soak the sliced eggplant in a large bowl of warm, salted water for 1 to 2 hours. Make sure the eggplant is completely submerged in the salt water.
• Scramble the 3 eggs with salt and pepper to make an egg wash. Remove eggplant slices from the salt bath, shake off excess moisture, and dip into egg wash. Then dip the eggplant slices, 1 at a time, into a flat plate filled with seasoned bread crumbs, covering all surfaces, and set aside. Continue breading the eggplant until all slices are done. Discard excess egg wash and bread crumbs.
• In a large skillet over medium-high heat, add enough olive oil to lightly coat the bottom of the pan and allow it to heat up. (Add more oil as necessary during cooking.)
• Add the breaded eggplant slices to the pan, cover and cook until you begin to see the eggplant become translucent, about 5 minutes. If it begins to burn, lower heat and allow it to cook slowly. Using a large spatula, turn eggplant onto the other side and cook 1 to 2 more minutes with the lid on until eggplant is completely tender.
• When eggplant is completely cooked, remove from frying pan and place onto paper towels to blot any excess oil.
• Place 2 or 3 eggplant slices onto warmed Italian roll, top with shredded mozzarella cheese, then warm marinara sauce. Enjoy!

Steps:

• Cut the green ends off both eggplants and slice them in 1/2-inch circles. Set aside.
• Heat the oil in a skillet. Meanwhile, beat the eggs, along with a little bit of water, in a shallow dish. Place the flour in a separate shallow dish.
• Dip each eggplant circle into the egg mixture and then into the flour, making sure to coat well on both sides.
• Fry in the hot oil until both sides are golden. Drain the fried eggplant on paper towels and set aside.
• To assemble, cover the bottom of a 9 x 12 x 2-inch baking pan with some tomato sauce. Arrange a layer of the eggplant over the sauce, fitting the eggplant slices tightly together like a puzzle. Cover the eggplant with more sauce. Arrange a layer of mozzarella over this. Top the mozzarella with more sauce. Repeat these layers twice.
• Sprinkle the Romano over the top and bake the eggplant in a 400 degree oven for 30 minutes.
• Chop the garlic until it is fine, either in a food processor fitted with the steel blade or by hand. Heat the oil on high heat in a Dutch oven or large saucepan with at least a 5-quart capacity. Add the garlic and cook until light brown.
• Stir in the tomatoes, juice, and quarts of water. Add the pepper, parsley, basil, sugar and salt. Stir again. When the sauce begins to boil, reduce the heat. Simmer, stirring occasionally, about 45 minutes.

Steps:

• Prepare the eggplant: Beat together the eggs, cheese, parsley, pepper, and garlic powder. Some people put the peeled, sliced eggplant in a colander with a heavy object on top, so it can drain somewhat. It's been known to be less tart, then. I don't do this any longer, because I found little or no difference in tartness.
• Dip the sliced eggplant pieces into the egg mixture and then into the bread crumbs, so that they're nicely coated. Fry each piece in olive oil until very brown on both sides. This is important. If the eggplants are not thinly cut or if they're not browned enough, the taste of the entire dish is not right. Both hands have to be working to get a good system going for this, and I use a medium to high flame. At certain intervals, I stop and dump the oil, wash the pan, and begin with a clean pan. This makes a big difference.
• As the eggplant pieces are done, you can drain them on a paper towel and then place them in a baking pan. When you have enough for one layer, coat the layer generously with tomato sauce. (Reserve meats to eat seperately.) On top of that, sprinkle grated mozzarella generously. Keep repeating layers. Make sure the sides of your pan get some sauce, too. Now, I freeze this before baking. When I defrost it, I bake it as usual, and it's great. But if you want to eat it now, bake it in a preheated 350 degree F until the cheese melts and the sauce is bubbly
• Prepare the meats: In a large skillet, brown all the meats in the olive oil. There is no need to cook the meats all the way through. Remember to pierce the sausage before cooking to allow fats and water to be released. Set meats aside.
• Prepare meatballs: Combine all ingredients except the olive oil in a large bowl. Form the meatballs with your hands (there should be about 12). Fry in the olive oil over medium heat until browned, but not cooked all the way through. Set aside.
• For the gravy: Saute garlic in the olive oil in the same skillet used to saute the meats. Add tomato paste and cook for a few minutes. In a large saucepot, combine the remaining ingredients except the meats and the tomato paste-garlic mixture and simmer. When the mixture begins to bubble, add all the meats and the meatballs. Stir about every 15 minutes, being sure to scrape the bottom of the pot to prevent burning and sticking. If the gravy seems too thick, add a little water at a time. Simmer for about 3 hours, keeping the lid of the pot slightly askew to prevent condensation of the gravy.

Steps:

• Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
• Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
• Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
• Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.