Mario’s Famous Eggplant Pancakes
Recipe courtesy of Mario’s Osteria, Boca Raton, FL.
These have been a favorite and signature item since Mario’s opened as Mario’s of Boca back in 1985!
Note: Allow plenty of time to prepare and assemble. You will need at least 2 firm eggplants with similar diameters to yield 16 slices for 4 servings (4 slices per serving). Prepare tomato sauce in advance or use a quality store bought sauce if you prefer (I like Rao’s in a pinch, but find it easy to make my own with olive oil, onion, San Marzano tomatoes, fresh basil, salt and pepper).
Fried Eggplant Slices:
1 1/2 cups crushed panko (Japanese) bread crumbs*
1 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 teaspoon dry Italian seasoning
1 tablespoon chopped fresh Italian parsley
2 large eggs, lightly beaten
2 tablespoons water
16 eggplant slices, skin on, about 1/2 inch thick, similar in diameter
1/2 cup all-purpose flour
3/4 cup canola oil, about
1/4 cup olive oil, about
Final Assembly and Serving:
1/3 cup grated asiago cheese
4 (1-ounce) slices mozzarella cheese
12 tablespoons crumbled feta cheese
1 cup hot Tomato Sauce
4 long frilled toothpicks or wooden skewers
To make eggplant: In a large flat dish, combine bread crumbs, salt, black pepper, Italian seasoning and parsley. In a shallow bowl, beat eggs with water to make egg wash. Dust each eggplant slice with flour, dip in egg wash to cover completely, then dredge in seasoned bread crumbs.
In a large heavy skillet, heat combined oils over medium-high heat. Fry eggplant slices without crowding about 1 1/2 minutes a side or until nicely browned and just cooked through. May have to be done in batches. Remove to paper towels to drain. Repeat until all slices are cooked, adding more oil if necessary. Can be made about an hour or so ahead of assembly.
Assembly and serving: Preheat oven to 400 degrees. Cover a large baking sheet with parchment paper and place 16 eggplant slices on it in a single layer. Sprinkle each with a heaping tablespoon of grated asiago cheese. Place a slice of mozzarella cheese on 4 of eggplant slices and sprinkle a tablespoon of crumbled feta cheese on 4 others. Place baking sheet on middle rack of oven 6 to 8 minutes, or until cheeses melt.
To serve, ladle about 1/4 cup hot Tomato Sauce on each of four warm serving plates. Place one eggplant slice topped with only asiago cheese on each plate. Top each of these with a mozzarella-covered eggplant slice, then another with only asiago cheese on top. Crown all with feta-topped slices and secure with frilled toothpicks or wooden skewers. Sprinkle each plate with remaining crumbled feta cheese and serve. Makes 4 servings.
Per serving (without Tomato Sauce): 537 calories, 49 percent calories from fat, 29 grams total fat, 11 grams saturated fat, 161 milligrams cholesterol, 45 grams carbohydrates, 6 grams total fiber, 6 grams total sugars, 39 grams net carbs, 23 grams protein, 1,112 milligrams sodium.
*Available in some supermarkets, Asian markets and gourmet shops.
