Mike's Deli Famous Eggplant Parmigiana

Mike's Deli Famous Eggplant Parmigiana requires roughly 1 hour and 5 minutes from start to finish. This recipe makes 8 servings with 419 calories, 18g of protein, and 27g of fat each. For $1.77 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe is liked by 6 foodies and cooks. It works well as a rather inexpensive main course. It is brought to you by Foodnetwork. This recipe is typical of Mediterranean cuisine. Head to the store and pick up mozzarella, marinara sauce, eggs, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is solid. If you like this recipe, take a look at these similar recipes: Eggplant Parmigiana Without the Parmigiana!, Eggplant Parmigiana, and Eggplant Parmigiana 2.

Servings: 8

Preparation duration: 45 minutes

Cooking duration: 20 minutes

 

Ingredients:

Bread crumbs (recommended: Arthur Avenue Italian Deli)

2 large eggplants

4 eggs

All-purpose flour

1 quart marinara sauce (recommended: Arthur Avenue Italian Deli)

8 ounces sliced dry mozzarella (recommended: Arthur Avenue Italian Deli)

Oil

4 ounces grated Romano (recommended: Arthur Avenue Italian Deli)

Equipment:

dutch oven

oven

frying pan

bowl

baking pan

Cooking instruction summary:

Watch how to make this recipe. Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer. Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour. In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side. Once the oil is hot, put the eggplant in the hot oil and fry until golden brown. You can also use a deep-fryer and leave in for about 2 to 3 minutes. Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano Place the eggplant into the oven and cook for 20 to 25 minutes.

 

Step by step:


1. Watch how to make this recipe.

2. Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer.

3. Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour.

4. In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side.

5. Once the oil is hot, put the eggplant in the hot oil and fry until golden brown. You can also use a deep-fryer and leave in for about 2 to 3 minutes.

6. Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano

7. Place the eggplant into the oven and cook for 20 to 25 minutes.


Nutrition Information:

Quickview
418k Calories
18g Protein
27g Total Fat
27g Carbs
11% Health Score
Limit These
Calories
418k
21%

Fat
27g
42%

  Saturated Fat
8g
50%

Carbohydrates
27g
9%

  Sugar
10g
11%

Cholesterol
118mg
40%

Sodium
1074mg
47%

Get Enough Of These
Protein
18g
37%

Calcium
351mg
35%

Phosphorus
334mg
33%

Vitamin E
4mg
32%

Manganese
0.55mg
28%

Selenium
19µg
28%

Vitamin B2
0.43mg
25%

Fiber
5g
23%

Potassium
745mg
21%

Folate
75µg
19%

Vitamin A
907IU
18%

Vitamin K
19µg
18%

Vitamin B12
1µg
17%

Vitamin B1
0.25mg
17%

Iron
2mg
16%

Vitamin B3
3mg
15%

Copper
0.29mg
15%

Vitamin B6
0.29mg
14%

Zinc
2mg
14%

Magnesium
55mg
14%

Vitamin C
10mg
13%

Vitamin B5
1mg
12%

Vitamin D
0.62µg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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