Bobby Flay Eggplant Parmesan​

This delicious Eggplant Parmesan by Bobby Flay is a comforting, hearty meal that’s both creamy and crispy. It’s an easy recipe perfect for a cozy dinner, with layers of golden-fried eggplant, rich tomato sauce, and melted cheese. You can even use pantry staples like breadcrumbs and canned tomatoes for a quick, satisfying dish.

Recipe Ingredients:

Roasted Red Pepper Tomato Sauce:

• 3 tablespoons olive oil
• 1 large yellow onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 1/2 teaspoon red pepper flakes
• 3 roasted red peppers, peeled, seeded and chopped
• 2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands
• 1 (28-ounce) can crushed tomatoes
• 3 tablespoons freshly chopped flat-leaf parsley
• 3 tablespoons freshly chopped basil leaves
• 1 tablespoon freshly chopped oregano leaves
• Salt and freshly ground black pepper
• Honey, to taste

Eggplant:

• 5 cups fresh dried breadcrumbs (made from dried day-old bread)
• Butter, for greasing the dish
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh oregano leaves
• 1 tablespoon finely chopped fresh thyme leaves
• Salt and freshly ground black pepper
• 6 large eggs, beaten
• 2 tablespoons water
• 2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices)
• All-purpose flour, for dredging
• Vegetable oil, for frying
• 12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced
• 12 ounces grated fontina
• 3/4 cup grated Pecorino Romano
• Fresh basil leaves, torn

How To Make Eggplant Parmesan​?

1. For the Roasted Red Pepper Tomato Sauce: Heat the oil in a large Dutch oven over medium-high heat, add the onion, and cook until softened, about 5 minutes. Add the garlic and red pepper flakes, cooking for another minute, then add the roasted red peppers and cook for 1 more minute. Add the plum tomatoes and crushed tomatoes, bring to a boil, and simmer, stirring occasionally, until thickened, about 25-30 minutes. Transfer the mixture to a food processor, process until smooth, return to the pot, and stir in parsley, basil, and oregano. Season with salt, pepper, and honey if needed. Cook for another 10 minutes.
2. To Prepare the Breadcrumbs: Preheat the oven to 300°F | 150°C. Spread breadcrumbs evenly on a baking sheet, bake for 5 minutes, then turn the oven off and let crumbs sit in the oven for 30 minutes or until dry. Raise the oven temperature to 400°F | 200°C, lightly butter the bottom and sides of a 15 x 10 x 2-inch | 38 x 25 x 5 cm baking dish, and set aside.
3. For the Eggplant: In a large bowl, combine breadcrumbs, parsley, oregano, thyme, 1 1/2 tsp salt, and 1/2 tsp pepper. In another medium bowl, whisk eggs with water. Season each eggplant slice on both sides with salt and pepper, dredge in flour, shake off excess, dip in the egg mixture, and finally coat with the breadcrumb mixture. Transfer each slice to a baking sheet.
4. To Fry the Eggplant: Heat 1/2 inch | 1.25 cm of oil in two large straight-sided sauté pans over medium heat until it reaches 385°F | 195°C. Working in batches, fry eggplant slices, turning once, until golden brown, about 3 minutes per batch. Transfer to a paper towel-lined baking sheet to drain excess oil. Repeat with remaining eggplant.
5. To Assemble and Bake: Spread some of the tomato sauce over the bottom of the prepared baking dish, layer half of the eggplant on top, cover with more sauce, then add grated mozzarella, fontina, Pecorino Romano, and torn basil. Repeat to make three layers, ending with sauce, then top with fresh mozzarella and remaining Pecorino Romano. Bake until hot and lightly browned, about 30 minutes. Let rest for 10 minutes before serving.

Recipe Tips :

• Slice the Eggplant Evenly: Cutting each slice to about 1/2 inch (1.25 cm) thick ensures even cooking and prevents sogginess. Thicker slices may not cook through properly, while thinner ones can become too soft.
• Salt the Eggplant: Sprinkle salt on both sides of the eggplant slices and let them sit for 15 minutes. This removes extra moisture, making the slices firmer and less likely to become mushy when fried.
• Use Fresh, Dry Breadcrumbs: Drying your own breadcrumbs gives a perfect crispy coating. If using store-bought, toast them briefly in the oven for extra crunch.
• Don’t Overcrowd When Frying: Fry a few slices at a time to keep the oil hot. Overcrowding the pan lowers the oil temperature, leading to greasy, under-crispy slices.
• Let the Dish Rest Before Serving: After baking, let the dish sit for about 10 minutes. This allows the flavors to blend and the cheese to set, making it easier to cut and serve neatly.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Eggplant Parmesan cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: Allow the Eggplant Parmesan to cool completely, then wrap it tightly and store in a freezer-safe container for up to 2 months. To thaw, transfer it to the refrigerator overnight before reheating.
• Reheat:  Transfer a portion to a microwave-safe plate, cover lightly, and heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

Nutrition Facts

Serving Size: 1 cup (approximately 194g)

• Calories: 302
• Total Fat: 19g
• Saturated Fat: 7g
• Cholesterol: 80mg
• Sodium: 639mg
• Potassium: 253mg
• Total Carbohydrate: 20g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 14g

Check out More Recipes:

• Bobby Flay Crock Pot Mac And Cheese​
• Bobby Flay Chicken Marsala​
• Bobby Flay Lobster Roll​