Eggplant Parmesan

So, I made this for Amy's family that was in town a couple of weeks ago. It was the best thing I've ever made off of a food network recipe to date, possibly one of my best dishes ever. Plus, it was really easy. The key is to slice the eggplant thin and long-ways, on a mandolin. One you fry it up then it's just like building a lasagna. Also, the sliced cheese was fantastic, instead of using shredded mozzarella. I also used parmesan and grated that with the romano on each layer. Enjoy!

Mike's Deli Famous Eggplant Parmigiana Recipe courtesy Dave Grecco Show: Throwdown with Bobby Flay Episode: Eggplant Parmesan

Oil 2 large eggplants All-purpose flour 4 eggs Bread crumbs (recommended: Arthur Avenue Italian Deli) 1 quart marinara sauce (recommended: Arthur Avenue Italian Deli) 8 ounces sliced dry mozzarella (recommended: Arthur Avenue Italian Deli) 4 ounces grated Romano (recommended: Arthur Avenue Italian Deli) 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.