Mike's Deli Famous Eggplant Parmigiana
  • Oil
  • 2 large eggplants
  • All-purpose flour
  • 4 eggs
  • Bread crumbs
  • 1 quart marinara sauce
  • 8 ounces sliced dry mozzarella
  • 4 ounces grated Romano

    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.

    Recipe found here.

    Genovese-style Artichokes
    3 tablespoons olive oil, plus 1/4 cup
    1 pound button or Roman mushrooms, trimmed and chopped (about 4 cups)- we leave this out
    1 onion, diced
    4 garlic cloves, chopped
    4 slices prosciutto (about 2 ounces), chopped
    2 tablespoons chopped fresh parsley leaves
    1/2 cup grated Parmesan
    1 teaspoon salt
    1/2 teaspoon pepper
    4 fresh artichokes, trimmed and cleaned  
    2 cups white wine

    In a large, heavy skillet heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms,

    onions, and garlic. Cook, stirring frequently until the mushrooms are tender and the onions are

    golden. Transfer the mushroom mixture to a medium bowl and let the mixture cool slightly. Add the

    prosciutto, parsley, Parmesan, salt, and pepper and stir to combine.

    Gently pull apart the leaves of the trimmed artichokes to slightly widen the spaces between the

    leaves. Stuff the mushroom mixture in the spaces between the artichoke leaves. Place the artichokes

    in a heavy, high-sided pan so they fit snugly enough to stay upright. Pour the wine and 1 cup of water

    into the bottom of the pan. Pour the 1/4 cup of olive oil over the top of the artichokes. Place the pan

    over medium-high heat. Cover the pan and bring to a simmer. Reduce the heat to low and simmer for

    45 minutes, until the artichokes are tender. Remove from the pot and serve immediately.

    Recipe found here.

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