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:

Equipment:

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:

covered percent of daily need