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

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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