Schirripas Eggplant Parmigiana Recipes

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TRADITIONAL EGGPLANT PARMIGIANA



Traditional Eggplant Parmigiana image

Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 2h

Number Of Ingredients 10

2 medium eggplants (1 1/2 pounds total), cut into 1/4-inch rounds
Coarse salt and pepper
2 cans (28 ounces each) whole peeled tomatoes, pureed
3 cloves garlic, smashed and peeled
1 1/2 cups plain dried breadcrumbs
1/2 cup grated Parmesan or Pecorino Romano (2 ounces), divided
1 cup all-purpose flour
3 large eggs, lightly beaten
1 cup vegetable oil
1 pound fresh mozzarella, thinly sliced

Steps:

  • In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
  • Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
  • In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
  • Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
  • Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
  • Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 447 g, Fat 25 g, Fiber 7 g, Protein 28 g, SaturatedFat 4 g

MELANZANA ALLA PARMIGIANA (PERFECT EGGPLANT PARMIGIANA)



Melanzana alla Parmigiana (Perfect Eggplant Parmigiana) image

This classic Italian dish from Sicily is often simply referred to as 'Parmigiana' by the Sicilian locals. The richness and depth of flavor that you get from this authentic version is well worth the extra effort. Serve eggplant Parmigiana with nothing more than crusty bread and a green salad.

Provided by AndreaCiotti

Categories     World Cuisine Recipes     European     Italian

Time 1h17m

Yield 6

Number Of Ingredients 10

½ cup extra-virgin olive oil, or as needed
6 eggplants, trimmed and cut into 1/2-inch thick slices
salt to taste
1 ⅓ cups crushed tomatoes in puree
1 tablespoon olive oil, or more to taste
2 cloves garlic
1 bunch fresh basil, divided
18 ounces fresh mozzarella cheese, drained and sliced
dried oregano, to taste
4 ounces grated Parmesan cheese

Steps:

  • Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
  • Combine tomato puree (passata), 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  • Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil.
  • Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.

Nutrition Facts : Calories 506.3 calories, Carbohydrate 36.8 g, Cholesterol 83.4 mg, Fat 28.9 g, Fiber 19.3 g, Protein 28.9 g, SaturatedFat 16.2 g, Sodium 453.4 mg, Sugar 16.1 g

JAMIE OLIVER'S EGGPLANT PARMESAN



Jamie Oliver's Eggplant Parmesan image

This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 1h45m

Yield 4 to 5 servings

Number Of Ingredients 12

3 medium-large eggplants, cut crosswise into 1/2-inch slices
Olive oil
1 large onion, finely chopped
1 large clove garlic, thinly sliced
1 1/2 teaspoons dried oregano
1 28-ounce can no-salt plum tomatoes or crushed tomatoes
1 tablespoon red wine vinegar
1/2 cup (packed) fresh basil leaves
Salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano, or as needed
1/3 cup fine dry bread crumbs
1 tablespoon chopped fresh oregano leaves, optional

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.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 1283 milligrams, Sugar 18 grams

EGGPLANT PARMIGIANA



Eggplant Parmigiana image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 35

2 to 3 eggs
1 tablespoon grated Parmesan
2 teaspoons dried parsley
Black pepper
1/2 teaspoon garlic powder
2 cups bread crumbs
2 medium size eggplants, peeled and thinly sliced
Olive oil, to fry eggplant
Vita Greco's Gravy, to cover, recipe follows
2 medium size mozzarella
2 tablespoons olive oil
1 pound mixed chopped meat (veal, pork and beef)
1 small package (about 4) pork neck bones
1 pound sweet Italian sausage
1 small lamb shank
1 pound mixed chopped meat (veal, pork, beef)
2 large eggs
1 handful chopped fresh Italian parsley
Black pepper
1/4 cup grated Locatelli Romano
1/2 cup bread crumbs
4 garlic cloves, sliced
Olive oil, for browning
3 to 4 garlic cloves, sliced
1 tablespoon olive oil
1 (4-ounce) can tomato paste
2 (28-ounce) cans crushed tomatoes
Black pepper
Salt
A few pinches sugar
1 handful chopped fresh Italian parsley
6 basil leaves
A few pinches grated Locatelli Romano
1 (8-ounce) can tomato sauce
1 (8-ounce) can water

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.

EGGPLANT PARMIGIANA WITH MARGHERITA® PEPPERONI



Eggplant Parmigiana with Margherita® Pepperoni image

A family favorite layered with lightly breaded eggplant, savory pepperoni, tangy tomato sauce and mozzarella cheese.

Provided by Margherita Meats

Categories     Trusted Brands: Recipes and Tips     Margherita® Meats

Time 50m

Yield 4

Number Of Ingredients 10

2 (16 ounce) eggplants
¼ cup Olive oil as needed
4 large eggs eggs
4 tablespoons water
½ cup freshly grated Parmigiano-Reggiano
4 ½ cups seasoned bread crumbs, divided
2 cups marinara sauce
1 bunch fresh basil leaves, chiffonade
1 pound fresh mozzarella, sliced 1/8-inch thick
8 ounces deli-sliced Margherita® pepperoni, sliced thin

Steps:

  • Slice each eggplant lengthwise into slices about 1/4 to 1/2 inch thick.
  • In a large skillet, add olive oil (approximately 1/4 inch deep) and heat for frying.
  • In a bowl, mix eggs and water together. On a large plate, mix grated Parmigiana-Reggiano cheese and 4 cups seasoned breadcrumbs together. Dip eggplant into the egg mixture, then the breadcrumb mixture. Place breaded eggplant slices into skillet and fry until golden brown, rotating once if necessary. Remove from skillet.
  • Preheat the oven to 350 degrees F.
  • In an 8 by 12-inch baking dish, place the 4 largest eggplant slices, evenly spaced apart from each other. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella and 3 slices pepperoni over each slice and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, pepperoni and the 2 cheeses. Repeat the layering again until all the ingredients are used.
  • Sprinkle the remaining 1/2 cup seasoned bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melted and the tops turn light brown, about 20 minutes.

Nutrition Facts : Calories 1505.3 calories, Carbohydrate 128.4 g, Cholesterol 336.9 mg, Fat 79.1 g, Fiber 17.9 g, Protein 66.8 g, SaturatedFat 33.3 g, Sodium 4267.1 mg, Sugar 27.1 g

SICILIAN EGGPLANT PARMAGIANA WITH SPINACH



Sicilian Eggplant Parmagiana With Spinach image

A Lidia Bastianich recipe, so you know it's got to be good! A meal in itself, and the leftovers are great. For another version, use some zucchini for part of the eggplant and alternate layers. Prep time includes draining, coating, and baking eggplant.

Provided by zeldaz51

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs firm eggplants, peeled if desired, and sliced lengthwise 1/2 inch thick
1 tablespoon kosher salt
2 teaspoons kosher salt
3 cups dry breadcrumbs
4 cups grated grana padano or 4 cups parmigiano-reggiano cheese
1 cup extra-virgin olive oil
2 tablespoons extra-virgin olive oil
4 large eggs
1/2 cup milk
1 1/2 cups all-purpose flour, for dredging
3 garlic cloves, crushed and peeled
14 ounces fresh spinach, washed and trimmed
5 cups marinara sauce (see recipe)
1 lb low-moisture mozzarella cheese, shredded

Steps:

  • Salt eggplants all over with 1 tablespoon kosher salt. Layer in a large colander set in the sink. Lay a plate over the eggplant and weight the top with cans to help press out excess liquid. Let drain about ½ hour, then rinse and pat dry.
  • Preheat oven to 375 degrees F. In a large shallow bowl, toss together the breadcrumbs, 2 cups of the grated cheese and 1 cup of the olive oil. Season with ½ teaspoon salt. In another shallow bowl, beat the eggs and milk with a pinch of salt. Spread the flour on a plate.
  • Dredge the eggplant slices in flour, egg, then breadcrumbs, pressing in the crumbs to make sure they adhere. Lay the eggplant slices on parchment lined sheet pans, without touching. Bake eggplant, rotating the sheet pans halfway through baking, until cooked through and crumbs are crisp and golden, about 25 minutes. Let cool slightly.
  • Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add smashed garlic and sauté until just golden, about 1 to 2 minutes. Add the spinach with any water clinging to the leaves, season with remaining ½ teaspoon salt, cover and cook until wilted, about 3 to 4 minutes. Check occasionally to make sure the bottom of the pan is not dry, adding water a tablespoon at a time if necessary. Once the spinach is wilted, uncover and cook until spinach is tender and excess water is gone, about 4 minutes.
  • To assemble the eggplant, spread ¾ cup of the marinara sauce in the bottom of a 10-by-15-inch baking dish. Add half of the baked eggplant, in an even layer. Spread with 1 cup marinara. Sprinkle with ½ cup grated Grana Padano. Sprinkle with half the shredded mozzarella. Spread all of the spinach in one layer. Spread with 2 more cups marinara. Sprinkle with the remaining grated mozzarella and ½ cup grated Grana Padano. Top with an even layer of the remaining eggplant. Spread remaining sauce on top and sprinkle with remaining grated Grana Padano. Tent the baking dish with foil, so it is not touching the cheese and bake until bubbly, about 30 minutes. Uncover and bake until cheese is browned and crusty and sauce is bubbling all over, another 15 minutes. Let cool and set 5 to 10 minutes before cutting and serving.

Nutrition Facts : Calories 911, Fat 53.1, SaturatedFat 14.5, Cholesterol 143.2, Sodium 2708.9, Carbohydrate 80.1, Fiber 11.7, Sugar 20.4, Protein 29.7

FRANK SINATRA'S EGGPLANT PARMIGIANA



Frank Sinatra's Eggplant Parmigiana image

I cant help but love Frank Sinatra....and he loved food! He and I would have been a match made in heaven, if only I had been born 50 years earlier! LOL

Provided by Miss Diggy

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 19

1/4 cup all-purpose flour
1/2 teaspoon salt
1 medium eggplant, peeled and cut crosswise in 1/2-inch thick slices
1 egg, beaten
1/4 cup vegetable oil
1/2 cup grated parmesan cheese
1 (6 ounce) package mozzarella cheese
tomato sauce (recipe below)
1/2 cup chopped onion
1/4 cup chopped celery
1 small garlic clove, minced
2 tablespoons vegetable oil
1 (14 1/2 ounce) can tomatoes, cut up
1/3 cup tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon parsley flakes
1/2 teaspoon dried oregano, crushed
1 bay leaf

Steps:

  • For the Tomato Sauce: Saute the onion, celery, and garlic in oil in a saucepan until tender (about 3 minutes).
  • Add in the tomatoes, tomato paste, salt, pepper, parsley, oregano and the bay leaf.
  • Simmer uncovered for about 15 minutes, or until it is as thick as you would like. Take out the bay leaf, and set aside.
  • For the Eggplant: Combine flour and salt in a bowl.
  • Dip the eggplant slices in egg, then in the flour mixture.
  • Saute the slices in a skillet in the oil for 3 minutes on each side (or until brown), adding more oil if needed. Drain the eggplant well on paper towels.
  • Lay 1/2 of the eggplant in a single layer in a 10 x 6 x 2-inch baking dish, cutting the slices to fit if needed.
  • Sprinkle with 1/2 of the Parmesan cheese, 1/2 of the sauce, and also 1/2 of the mozzarella cheese.
  • Cut the remaining mozzarella into triangles.
  • Repeat layers.
  • Bake at 400 degrees for 15 to 20 minutes or until hot, uncovered.

Nutrition Facts : Calories 489.6, Fat 35.5, SaturatedFat 10.9, Cholesterol 97.5, Sodium 1243.2, Carbohydrate 26.2, Fiber 7.6, Sugar 10.3, Protein 20.2

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2021-07-26 First, slice and salt your eggplant. Let the eggplant sit on a large tray for a good 30 minutes. Beads of water will emerge, that's a good thing! Wipe the eggplant dry and remove any excess salt. Coat the eggplant in flour and eggs. Prepare …
From themediterraneandish.com


EGGPLANT PARMIGIANA | PARMIGIANA DI MELANZANE - RECIPES FROM ITALY
2021-05-18 Step 7) – then another layer of eggplant and always cover with mozzarella and Parmigiano. Finish the last layer with tomato sauce and grated Parmigiano. Step 8) – Preheat the oven to 180°C (350 F) and bake for about 30 minutes. In the last 3 minutes set the oven to grill mode and brown the top.
From recipesfromitaly.com


SCHIRRIPA'S EGGPLANT PARMIGIANA RECIPE - FOOD NEWS
2 tablespoons water. 1 cup panko breadcrumbs. ¾ cup grated Parmesan cheese, divided. 1 teaspoon Italian seasoning. 2 medium eggplants (about 2 pounds total), cut crosswise into ¼-inch-thick slices. ½ teaspoon salt. ½ teaspoon ground pepper. 1 (24 ounce) jar no-salt-added tomato sauce. ¼ cup fresh basil leaves, torn, plus more for serving.
From foodnewsnews.com


CLASSIC EGGPLANT PARMESAN - THE LITTLE FERRARO KITCHEN
Leave eggplant for 20-30 minutes so the salt can extra extra moisture. Then use a paper towel and blot any excess moisture and salt off the eggplant slices. In a shallow dish, combine the breadcrumbs, parmesan cheese, lemon zest and herbs and stir to combine. In another bowl, whisk together eggs and milk.
From littleferrarokitchen.com


EGGPLANT PARMIGIANA- THE BEST RECIPE - STEFANIA'S KITCHENETTE
2020-11-01 Coat the eggplant slices with flour, and shake off the excess. Fry a few slices at a time in plenty of hot olive oil at 180°C (356°F) until golden crisp; Prepare the tomato sauce: wash, peel and coarsely cut the tomatoes, discard the seeds. Sauté the tomatoes in a saucepan with a little extra virgin oil;
From stefaniaskitchenette.com


PASQUALE SCIARAPPA - EGGPLANT PARMIGIANA RECIPE
2.3M views, 2.9K likes, 799 loves, 724 comments, 3.6K shares, Facebook Watch Videos from Pasquale Sciarappa: Today I would like to share with you my easy Eggplant Parmigiana recipe. Written recipe:...
From facebook.com


SCHIRRIPA'S EGGPLANT PARMIGIANA - MEDITERRANEAN RECIPES
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.
From fooddiez.com


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