Mike's Deli Famous Eggplant Parmigiana

Ingredients

• Oil (for frying)
• 2 eggplants (large, peeled and sliced 1/4-inch thick)
• 1 cup All-purpose flour (for coating)
• 4 eggs (beaten)
• 2 cup Bread crumbs (Arthur Avenue Italian Deli recommended)
• 1 quart marinara sauce (Arthur Avenue Italian Deli recommended)
• 8 oz dry mozzarella (sliced; Arthur Avenue Italian Deli recommended)
• 4 oz Romano cheese (grated; Arthur Avenue Italian Deli recommended)

Steps

1. 1

   Preheat your oven to 350 degrees F (175 degrees C).

2. 2

   Heat oil in a large pan, Dutch oven, or deep-fryer for frying.

3. 3

   Peel the eggplants and slice them into rounds approximately 1/4-inch thick.

4. 4

   Coat each side of the eggplant slices thoroughly with the all-purpose flour.

5. 5

   In a separate bowl, beat the 4 eggs. Dip each floured eggplant slice into the egg to coat both sides.

6. 6

   Immediately press the egg-coated eggplant into the bread crumbs, ensuring both sides are well-coated.

7. 7

   Once the oil is hot, place the eggplant slices in the pan and fry until they are golden brown on both sides. If using a deep-fryer, cook for about 2 to 3 minutes.

8. 8

   Prepare a rectangular baking pan. Start layering by adding a thin layer of marinara sauce to the bottom of the pan.

9. 9

   Add a layer of fried eggplant, followed by more sauce, a layer of sliced mozzarella, and a sprinkle of grated Romano cheese.

10. 10

    Continue layering in this order (eggplant, sauce, mozzarella, Romano) until you have reached the top of the pan.

11. 11

    Finish the top layer with a final coating of sauce, mozzarella, and grated Romano.

12. 12

    Place the pan into the preheated oven and bake for 20 to 25 minutes until the cheese is melted and bubbly.

Notes

This recipe was featured on Throwdown with Bobby Flay. For the most authentic flavor, the author recommends ingredients from Arthur Avenue Italian Deli.

Nutrition per serving

• main
• vegetarian
• baked
• fried
• dinner
• Italian-American