(Credit: Aaron Zebrook) , Massapequa: Veal parm at this Italian spot is generously portioned and fork-tender. (Credit: Jeremy Bales) , Holtsville: Eggplant (pictured) is sliced lengthwise, floured, and dipped in seasoned eggs and house-spiced bread crumbs before hitting the skillet. Then it's layered with whole-milk mozzarella, Romano and marinara sauce before being baked. Chicken is similarly prepared, although not layered. Both dishes are fork-tender and delectable. (Credit: Nancy Borowick) , East Norwich: At this popular pizza-pasta place, chef Joaquin Ruiz peels and slices the eggplant before dipping it in a batter made with egg, flour, water and cheese. It's fried and,...
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