Mike's Deli Famous Eggplant Parmigiana

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Seriously good!!! I try recipes all the time and they never taste good. This is honestly the first recipe that I followed and it came out awesome! I bought 2 eggplants that were huge and it was way too much for the hubby and I, but still very good recipe :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm Loving It!!!... The Best :D

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this and it was very easy and very DEEEE-LISHHHHHH. It's a must if your a lover of eggplant. only thing is if you like it saucy you may want to use a tad more then 1 qaurt of sauce of make homemade sauce makes it 100x better. Enjoy cause i'm sure you will

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the best ever eggplant parmigiana. May take a little time to make but anything good is worth the time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Really good basic recipe and assembly instructions. However, I still had to fine tune it. The eggplant was good enough to just eat by itself, which is exactly what happened to the smaller end pieces as my family was walking by. Before dredging, I salted the eggplant slices, then let them drain on racks for about 20-30 minutes, then rinsed and patted dry. I always do this with eggplant to eliminate any bitterness. I also used a mixture of regular bread crumbs and panko to give the eggplant extra crispness. Added a tbsp of milk to the eggs and seasoned both the eggs and flour with salt and pepper. And out of personal preference, we are meat eaters, so I used my own homemade meat sauce

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a very good, easy to prepare eggplant parmigana. I prepared the recipe as written slicing the eggplants with a large chefs knife approximately 1/4" thick . . . I don't think it would have hurt this dish at all if the eggplant slices were even slightly thicker. Be sure to cut the eggplant lengthwise. The flour/egg/bread crumb combo gave some sturdiness to the thin slices . . . just be sure to get you oil hot enough and watch carefully while frying! I read a few other peoples' reviews suggesting the use Newman's Marinara . . . I did and felt that it was a little bland. Perhaps using another Newman sauce that has more herbs & seasoning would have added a little more dimension to the dish. Use the best fresh mozzarella you can find and don't be afraid to use more than the 8oz the recipe calls for. I used almost a full pound in my layering and on top of the dish and it was well worth it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Yumm!!! My family can't stop saying how good it is. This was my first time to make Eggplant Parmigana, it is one of my husbands favorite things to order at restaurants. I did use a full lb. of Mozz. and store bought bread crumbs and Newmann's marinara sauce. It tasted wonderful it fed my family of six and there is still a half of pan left so it cuts your cost in half getting two meals out of it. Plus after all the work I put in today all I have to do is throw it back in the oven tomorrow. Thanks Mike for sharing this wonderful recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I think the breading adds to the flavor if your season your breading well. i also added light cream to the egg to give a little more to the crust. my eggplants got nice and crispy and baked well with my sauce. added some crisped thin onion rings as well as fresh basil and ricotta along with the mozz parmegiano and romano cheeses!

fresh tomato slices on top and this was delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is the best EP I've ever had. But I did watch the show and I'm positive that he used lasagna noddles to layer in between as well. Please correct me if im wrong and you have been to Mikes Deli.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the best EP that I've EVER had! I followed the directions and everything worked out perfectly. I did use my blanched slices that were frozen from the garden. So, they weren't sliced extremely thin like Mike's from the show. So, regular slices that were from the freezer worked great in this recipe, too!