Schirripa's Classic Eggplant Parmigiana with Fresh Mozzarella
A traditional Italian-American comfort dish featuring tender eggplant slices coated in seasoned breadcrumbs and fried until golden, then layered with fresh mozzarella, pecorino romano, and homemade tomato sauce. The eggplant is carefully prepared to avoid bitterness, while the fresh mozzarella provides creamy richness that melts beautifully during baking. Perfect for family dinners or special occasions, this version stands out for its attention to oil management during frying and the addition of fresh basil in the sauce. The result is a hearty, satisfying casserole with crispy edges and bubbling cheese that captures the essence of authentic Italian-American cooking.
Ingredients
- 1 large eggplant
- ½ cup olive oil, plus 4 tablespoons divided
- 2 eggs
- ¼ cup milk
- 3 cups seasoned breadcrumbspanko breadcrumbs1:1vegetarianadds gluten
lighter texture
- 1 lb fresh mozzarella cheese
- ¾ cups pecorino romano cheese
- 1 clove garlic, minced
- 1 teaspoon water
- 1 28 oz can diced tomatoes, with their juices
- 2 tablespoons fresh basil, chopped, or 1/2 teaspoon dried
- ¼ teaspoon salt
- ¼ teaspoon sugar
Instructions
- 1
Preheat oven to 350°F
- 2
Cut top and bottom off eggplant, slice into 1/8-inch pieces
- 3
Whisk eggs with milk in one bowl, lay breadcrumbs on paper towel
- 4
Heat 1/2 cup oil in large skillet
- 5
Dip each eggplant slice in egg wash, coat completely with breadcrumbs, fry until brown
- 6
Change oil occasionally to avoid burnt breadcrumbs, drain fried eggplant on paper towels
- 7
Slice fresh mozzarella
- 8
For sauce: heat 2 tablespoons oil in saucepan over medium heat until fragrant
- 9
Mix garlic with water, add to warm oil and sauté without browning
- 10
Add tomatoes, bring to boil, reduce heat and simmer 10 minutes
- 11
Add basil, salt and sugar, simmer 5 more minutes
- 12
Blend in last tablespoon olive oil before serving
- 13
Line bottom of 11x9 inch glass pan with sauce layer
- 14
Layer eggplant, mozzarella slices, sauce, and pecorino romano
- 15
Repeat layers, stacking 3-4 eggplant slices high
- 16
Bake 20-30 minutes until sauce bubbles and cheese melts
Tips
Change the oil during frying to prevent burnt breadcrumb particles from affecting the flavor of subsequent eggplant slices.
Mix garlic with water before adding to oil to prevent burning and ensure even distribution throughout the sauce.
Let fried eggplant drain on paper towels to remove excess oil before layering in the casserole.
Good to Know
refrigerate covered up to 3 days
assemble day before, cover and refrigerate, add 10 minutes baking time
let rest 10 minutes before cutting for clean slices
Common Mistakes
drain eggplant on paper towels to avoid soggy casserole
change frying oil when breadcrumbs start burning to prevent bitter taste
do not brown garlic to avoid bitter sauce flavor
Substitutions
FAQ
Can I make this ahead of time?
Yes, assemble the casserole completely, cover and refrigerate up to 24 hours. Add 10 extra minutes to baking time if cooking from cold.
What if I don't want to fry the eggplant?
You can brush eggplant slices with oil and bake at 400°F for 15-20 minutes until golden, though the texture will be less crispy.
How long does leftover eggplant parmigiana keep?
Properly stored in the refrigerator, it will keep for 3-4 days. Reheat in the oven at 350°F until heated through.