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Aug 13 2009

Bobby Flay’s Eggplant Parmesan

Published by at 1:15 pm under Cooking at Home

What do you do when you have eggplant growing in your backyard? Well, what else? Make Eggplant Parmesan! I’ve always wanted to make this dish, because I love eggplant, but I had no idea how many components it took to create it! You’ve got the roasted red pepper tomato sauce, the breading and frying of the eggplant, and the pasta! Daniel wasn’t a big fan of eggplant, but after making this, he definitely has a new found respect for it. We only had the Japanese eggplant from our garden, but we were still able to re-create Bobby Flay’s recipe. It’s Throwdown time!

To make the roasted red pepper tomato sauce, start by roasting 3 red bell peppers over the stove. (Yes, from our garden, too!)

To make the roasted red pepper tomato sauce, start by roasting 3 red bell peppers over the stove. (Yes, from our garden, too!)

In a large pot, cook 1 chopped onion, 3 cloves garlic, and 1/2 tsp red pepper flakes. Then add the roasted red peppers and cook for about a minute.

In a large pot, cook 1 chopped onion, 3 cloves garlic, and 1/2 tsp red pepper flakes. Then add the roasted red peppers and cook for about a minute.

Next, add 2 cans of plum tomatoes (crushed with your hands), and 1 can of crushed tomatoes. Bring this to a boil until thickened, about 25-30 minutes.

Next, add 2 cans of plum tomatoes (crushed with your hands), and 1 can of crushed tomatoes. Bring this to a boil until thickened, about 25-30 minutes.

When it's done, transfer the mixture to a food processor or blender and process until smooth.

When it's done, transfer the mixture to a food processor or blender and process until smooth.

Return the mixture to the pot and add some parsley, basil and oregano and season with salt and pepper.

Return the mixture to the pot and add some parsley, basil and oregano and season with salt and pepper.

Cut the eggplant into 1/2 inch thick round slices.

Cut the eggplant into 1/2 inch thick round slices. Season both sides with salt.

Coat each eggplant in some flour, then in the beatened egg mixture, and finally in the Italian breadcrumbs.

Coat each eggplant in some flour, then in the beatened egg mixture, and finally in the Italian breadcrumbs.

Working in batches, fry each eggplant for about 3 minutes per batch until they are golden brown. Transfer to a paper towel to soak excess oil.

Working in batches, fry each eggplant for about 3 minutes per batch until they are golden brown. Transfer to a paper towel to soak excess oil.

Cover the bottom of the a baking sheet or dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese (we used Parmesan) and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and bake until hot and just beginning to brown, about 30 minutes.

Cover the bottom of the a baking sheet or dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese (we used Parmesan). Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and bake until hot and just beginning to brown, about 30 minutes.

Because we used Japanese eggplant, our eggplant parmesan is more like mini towers - which I thought was fabulous and cute. Paired with the roasted red pepper tomato sauce and pasta, this turned out to be a delicious and satisfying meal. It definitely took a lot of steps to get to this point, but it was worth the effort and we even had a ton of leftovers!

Because we used Japanese eggplant, our eggplant parmesan was more like mini towers - which I thought was fabulous and cute. Paired with the roasted red pepper tomato sauce and pasta, this turned out to be a delicious and satisfying meal, considering there was NO meat. It definitely took a lot of steps to get to this point, but it was worth the effort and we even had a ton of leftovers!

To view or print-out this recipe, click here: Eggplant Parmesan

22 responses so far

22 Responses to “Bobby Flay’s Eggplant Parmesan”

  1. Andyon 13 Aug 2009 at 1:24 pm

    That looks amazing!

  2. cessy831on 13 Aug 2009 at 1:34 pm

    OMG…this looks delish!

  3. Chef Eon 13 Aug 2009 at 1:41 pm

    OMG’s is right! Pass a few stack my way please, and is that not the sauciest blender full of goodness! Beautiful color, and roasting is just the bomb…okay I used saucy and bomb all in one comment…can’t tell tomatoes and this dish rock me today :)

  4. Nutmeg Nannyon 13 Aug 2009 at 4:10 pm

    These are fabulous and cute! I bet they were amazing. That roasted red pepper tomato sauce sounds super delicious:)

  5. Huyenon 13 Aug 2009 at 6:18 pm

    Those look beautifully delicious!

  6. anncooon 13 Aug 2009 at 6:50 pm

    This really looks like a dish from a great Chef!

  7. Jen @ My Kitchen Addictionon 13 Aug 2009 at 6:57 pm

    Absolutely beautiful! Looks delicious, too, although not surprised since it’s Bobby Flay’s recipe – he has a pretty good record. :) I will have to give this a try with some of our CSA eggplant.

  8. thefoodaddictson 13 Aug 2009 at 10:24 pm

    Thank you for the nice comments, everyone! I really wish you guys were here to try it with us. I was really happy that I had leftovers though :)

  9. npmon 13 Aug 2009 at 11:54 pm

    The way you prepared this egg plant is just fabulous! How can one resist this.

  10. ravenouscoupleon 14 Aug 2009 at 12:08 am

    love the towers of egg plant…looks so fun to eat

  11. dianeon 14 Aug 2009 at 12:42 am

    classy recipe…eggplant/italian dishes are my ultimate fav! great choice!!

  12. thefoodaddictson 14 Aug 2009 at 8:34 am

    Yup – and surprisingly, it’s vegetarian! So many flavors going on that I don’t think meat lovers would complain. Besides, eggplant is a meaty vegetable! So good.

  13. Jackie @ PhamFatale.comon 14 Aug 2009 at 10:22 am

    Love the way you stacked them. They are so cute. That’s a kid-friendly recipe!

    I usually make a healthier version (without the frying part), just by rolling them in pesto and roasted bell pepper sauce. http://www.phamfatale.com/id_51/title_Roules-dAubergines-au-Chevre-Goat-Cheese-Eggplant-Rollups/

  14. The Duo Disheson 14 Aug 2009 at 12:50 pm

    Deconstructed eggplant parm makes great presentation. More fun to eat.

  15. Cookin' Canuckon 14 Aug 2009 at 1:41 pm

    I love your towers! I have tried this recipe and it really is very good.

  16. thefoodaddictson 14 Aug 2009 at 3:12 pm

    Jackie, thanks for sharing your healthier version. I’m always looking for healthier alternatives. The pesto addition sounds great.

  17. Elcorinon 15 Aug 2009 at 2:22 am

    Interesting, I`ll quote it on my site later.

  18. Kim, Ordinary Recipes Made Gourmeton 15 Aug 2009 at 9:57 am

    Great tips and photos!!!

  19. Cynthiaon 16 Aug 2009 at 8:55 am

    Love the intense colour of the sauce. I’m not an eggplant fan but your dish is inviting :)

  20. evanon 02 Sep 2009 at 4:56 pm

    Your idea is great!

  21. Patcon 28 Jul 2010 at 7:11 pm

    I hope everyone tries this dish. I fixed it a couple weeks ago, it was a definite hit. The sauce is amazing. I have a basic marinara sauce (family recipe) but I was in need of one a little thicker. I did cheat I used fire roasted jar peppers. It is now a addition to my entertaining Italian menu.

  22. Milanon 24 Aug 2010 at 4:40 pm

    This looks delicious, I must this one day..the roasted peppers is a nice addition.

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