2 Videos | Photo: Mike's Deli Famous Eggplant Parmigiana Recipe
Ingredients
- Oil
- 2 large eggplants
- All-purpose flour
- 4 eggs
- Bread crumbs (recommended: Arthur Avenue Italian Deli)
- 1 quart marinara sauce (recommended: Arthur Avenue Italian Deli)
- 8 ounces sliced dry mozzarella (recommended: Arthur Avenue Italian Deli)
- 4 ounces grated Romano (recommended: Arthur Avenue Italian Deli)
Directions
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.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By jesusat
Austin, TX
on December 30, 2012
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This was awesome, Even better the next day in a Panini : I used more mozzarella then called for though. 2 as much. I did however only use one large eggplant and it was enough.
By clipper88
on September 09, 2012
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This is the EXACT recipe of my grandmother, my aunt and then passed on to me. The only two improvements are to slice the eggplant the long way so they fit in the cooking tray better. Secondly, it is imperative to slice the eggplant, place between paper towels with a heavy book on top and let sit overnight. This gets all the water and bitterness out of the eggplant and will make it sweet. If you have an electric frying pan like a Farberware type you can use oil olive as opposed to canola oil. You must set the heat no higher than 350 degrees. Using oil olive gives a superior taste. I can't eat eggplant parmigiana everyday!
By stephenprice28
VA
on August 23, 2012
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Absolutely great recipe. Easy to cook for a beginner and a first time at making eggplant parmigiana. My wife loved it!!! I used Progresso Italian style bread crumbs and I also cut the Eggplant 1/2 inch or thicker. I also seasoned the EP with salt and pepper before the flour.
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