Schirripa's Eggplant Parmigiana
A delicious Italian dish that's baked with tomato sauce and cheese until bubbly.
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Cooking tools:
- Oven
- Stove
- Skillet
- Saucepan
- Baking dish
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Paper towel
Ingredients
- 1 large eggplant
- 1/2 cup plus 4 tablespoons, divided Olive oil
- 2 eggs
- 1/4 cup milk
- 3 cups seasoned breadcrumbs
- 1 lb fresh mozzarella cheese
- 3/4 cups pecorino romano cheese
- 1 clove minced garlic
- 1 teaspoon water
- 1 (28 oz) can diced tomatoes with their juices
- 2 tablespoons chopped, or 1/2 teaspoon dried fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
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