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Eggplant Parmesan

Recipe from: Papa Perrone's Truck

It's a family affair at Papa Perrone’s in New York, where the owner has brought his mama’s traditional Sicilian recipes to the street.

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2 eggplants, peeled lengthwise in alternating stripes
4 eggs
2 cups breadcrumbs
1/2 cup oil mixture (1/4 cup olive oil and 1/4 cup vegetable oil)
450 grams mozzarella cheese, shredded
2 cups tomato sauce

Preheat oven to 375 degrees Fahrenheit.

Cut eggplants into thin circles. In one bowl, beat eggs. In another bowl, put breadcrumbs. Dip eggplant circles in egg first, then in breadcrumbs.

Heat pan with enough oil to cover bottom of pan. Fry eggplant circles flat in pan until brown, both sides. Add oil to pan as necessary.

Lay flat 6 pieces of fried eggplant along the bottom of a deep baking dish, layer with shredded mozzarella and tomato sauce. Repeat layering until tray is full, or all eggplant is used. Top the final layer with extra mozzarella cheese. Bake in oven until mozzarella is completely melted and hot, 20-25 minutes.

Yield: 6 servings