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 Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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