Slamma Jamma Parmigiana Food

SCHIRRIPA'S EGGPLANT PARMIGIANA

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.

SLAMMA JAMMA PARMIGIANA

Steps:

• Lightly pound the chicken breasts to 1/2-inch thickness.
• Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved.
• Add the chicken breasts and soak at room temperature for 30 minutes.
• Place the flour in a medium bowl.
• Remove the chicken from the brine.
• Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour.
• Shake off the excess flour and transfer to a large plate.
• Mix the eggs and milk in medium bowl and whisk thoroughly.
• In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper.
• Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off.
• Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere.
• Preheat the broiler.
• Let the breaded chicken sit for 5 minutes before frying.
• In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken.
• Cook the chicken in batches until golden brown on both sides.
• Remove from the pan when cooked and place on a sheet tray.
• Repeat with remaining chicken.
• When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top.
• Place under the broiler until the cheese melts and is golden brown.
• Serve chicken over pasta and ladle tomato sauce on top.
• Garnish with additional Parmesan and parsley.
• Tomato Sauce:.
• Heat the olive oil over medium heat in a saucepan.
• Add the onions and cook until translucent.
• Add the garlic and cook until almost brown, then add tomatoes.
• Saute for 30 minutes over low to medium heat.
• Add the basil and oregano and continue to cook for 30 minutes longer. Puree in a food mill or let cool and puree in a food processor.
• Season with salt and pepper, to taste.
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