Mike's Deli Famous Eggplant Parmigiana

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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.

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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!

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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.

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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!

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i would love to put my eggplant parm up against anybody even bobby flay,does bobby flay challenge home cook's ,bring on the camera's

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I made the dish for my husband and I after work and it was easy to assemble and tasted great. The flour made a big difference. Eggplant did not get soggy. One eggplant yielded enough for a family of atleast 4. Good and economical what more can you ask for?

Marie Kolessar

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I wait every year to make a huge batch of homemade sauce fresh from the garden and off the stem eggplant for the freshest and best taste possible. I have tried varied recipes over the years and this is very traditional and the best. The process of the flour, egg and breadcrumbs makes it perfect. I have always removed the purple skins for all my recipes, white eggplant the skins are less tough and not as bitter so I tend to leave them on. I also season the flour and the bread crumbs which I make in my food processor, always save the heels and buns for bread crumbs.
I always add fresh basil in the layers also, it seems to make the flavors all blend perfectly.
This is good instruction on how to assemble and prepare a great dish. You can prepare from scratch or get store ready ingredients for a less fuss on sauce and bread crumbs either way great results!

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I just made this last night for my family and it was a keeper. Delicious!!

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Really good! Just not as good as Bobby's. Will make it as well tho

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I CAN'T BELIEVE HE REALLY THROUGH HE COULD BEAT MIKES DELI FAMOUS EGGPLANT PARMIGIANA.

YOU ROCK MIKE - YOUR EGGPLANT IS THE BEST --

LONG LIVE ARTHUR AVENUE -- DA BRONX

BONNIE OLEARY, BRONXITE