Mikes Deli Famous Eggplant Parmigiana Food

EGGPLANT PARMESAN

Steps:

• Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
• Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
• In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
• Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
• In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
• Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
• Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Yield: about 3 1/2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved

MELANZANE ALLA PARMIGIANA (EGGPLANT PARMIGIANA)

Steps:

• For the red sauce: Heat the olive oil in a large saucepan. Add the garlic and onions and saute until tender, 5 minutes. Add the tomatoes, red pepper flakes and some salt and black pepper and simmer for 20 minutes. Tear the basil leaves and stir into the sauce at the end of simmering.
• For the eggplant parmigiana: Preheat the oven to 400 degrees F. Pour 2 inches of olive oil into a heavy-bottomed pot or high-sided skillet and heat to 360 degrees F.
• Pour the flour into a wide casserole dish. Whisk in salt and black pepper. Dredge the eggplant slices in the flour, and then fry them in the hot oil in batches. When they are browned, remove them from the oil and lay them on a paper-towel-lined baking sheet. Repeat as necessary. Let cool.
• Start layering your ingredients in individual gratin dishes or in 2 disposable trays if making family-style servings: a few slices of fried eggplant, a small spoonful of red sauce, a couple of handfuls of mozzarella, a couple of tablespoons of Parmesan, a few leaves of basil. Repeat the layering 2 to 3 times (3 is better if your dish can accommodate it). For the top layer, finish with a final spoonful of red sauce, mozzarella and Parmesan. Bake until bubbly and golden on top, 25 to 30 minutes. Reserve any remaining red sauce for another use.
• Serve garnished with a few leaves of basil, a sprinkle of Parmesan, and a touch of extra-virgin olive oil.
• Buon Appetito!

EGGPLANT PARMIGIANA

Steps:

• Cut the green ends off both eggplants and slice them in 1/2-inch circles. Set aside.
• Heat the oil in a skillet. Meanwhile, beat the eggs, along with a little bit of water, in a shallow dish. Place the flour in a separate shallow dish.
• Dip each eggplant circle into the egg mixture and then into the flour, making sure to coat well on both sides.
• Fry in the hot oil until both sides are golden. Drain the fried eggplant on paper towels and set aside.
• To assemble, cover the bottom of a 9 x 12 x 2-inch baking pan with some tomato sauce. Arrange a layer of the eggplant over the sauce, fitting the eggplant slices tightly together like a puzzle. Cover the eggplant with more sauce. Arrange a layer of mozzarella over this. Top the mozzarella with more sauce. Repeat these layers twice.
• Sprinkle the Romano over the top and bake the eggplant in a 400 degree oven for 30 minutes.
• Chop the garlic until it is fine, either in a food processor fitted with the steel blade or by hand. Heat the oil on high heat in a Dutch oven or large saucepan with at least a 5-quart capacity. Add the garlic and cook until light brown.
• Stir in the tomatoes, juice, and quarts of water. Add the pepper, parsley, basil, sugar and salt. Stir again. When the sauce begins to boil, reduce the heat. Simmer, stirring occasionally, about 45 minutes.