Baked Eggplant Parmesan
Baked Eggplant Parmesan is a delicious vegetarian dinner which is a lightened up version where the eggplants are baked in the oven instead of deep frying and yet tastes super delicious. The breadcrumbs coating gives a nice crust to the eggplants after roosting in the oven, which are then layered up with a zesty combination of marinara, cheeses and fresh herbs. This oven- baked method is easier to prepare than the traditional fried version and it’s definitely a little healthier without forfeiting any of the delicious flavor. The fresh mozzarella has such a luscious, creamy texture and forms nice gooey melted mozzarella layers on the eggplant stacks.
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Recently, I lent a helping hand to Eva and cooked a Parmigiana di Melanzane (or eggplant parmesan if you're American, like me) for a big feast while she was busy elsewhere. A bunch of the Italians who tried it, having no idea who made it, raved about how it was the best they had ever eaten.
Trust me, no one was more shocked than I.
I've since cooked this dish a few more times, and apparently impressed Eva enough that she asked me to reveal my secrets. So here we are, I hope you enjoy my recipe!
If you enjoy this video, please give it a like and subscribe to the channel ❤️
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How to Make Baked Eggplant Parmesan | Allrecipes.com
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Watch how to make a 5-star eggplant Parmesan. This version is a little healthier than most recipes; you bake the eggplant slices instead of frying them. Baked, the eggplant slices come out less greasy than fried slices and the final result is just as delicious.
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Bobby Flay's Famous Eggplant Parmigiana | Throwdown with Bobby Flay | Food Network
Bobby challenges a Bronx chef to a cook-off of an Italian favorite!
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Eggplant Parmesan
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 1 hr 40 min
Active: 30 min
Yield: 8 to 12 servings
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
Directions
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 soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.
Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed.
To dry out the bread crumbs:
Preheat the oven to 300 degree F.
Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry.
Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 15 by 10 by 2-inch baking dish and set aside.
Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.
Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.
Heat 1/2-inch of oil in 2 large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.
Cover the bottom of the prepared baking 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 and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.
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Bobby Flay's Famous Eggplant Parmigiana | Throwdown with Bobby Flay | Food Network
Easy eggplant Parmesan recipe
Eggplant Parmesan ????????
2 large eggplants
1/2 cup all-purpose flour
3 eggs
1/4 cup olive oil (for fried eggplant method)
1-2 cups of breadcrumbs
1/2 cup parmesan cheese shredded
2 teaspoons Italian herb blend
1 teaspoon garlic powder
1/2 teaspoon (each) salt & black pepper
TOPPINGS
1 1/2 cups marinara
1 lb mozzarella cheese
1/3 cup parmesan cheese shredded
1-2 Tablespoons fresh basil chopped
1 teaspoon fresh oregano chopped
1 Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.
2 Sweat eggplant: arrange slices on pan and sprinkle with coarse salt on both sides. Let sit and sweat excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well).
3 1 1/2 cups of store-bought breadcrumbs instead.
4 Bread eggplant: arrange three bowls containing whisked eggs, flour, and breadcrumb mixture. First, coat eggplant in flour on both sides, then dip into eggs, and then dip into breadcrumbs – pack onto eggplant and then gently shake off excess crumbs. Wipe hands with paper towel then repeat. Tip: if baking eggplant instead of frying, brush a sheet pan with 1-2 Tablespoons of oil and arrange breaded eggplant onto pan as you coat them.
5 Pan frying method: in a skillet pan, add 1-2 Tablespoons of oil at a time, and cook breaded eggplant for 2-3 minutes on each side until golden brown. Lay on paper towels to soak up excess oil. Repeat until all eggplant has been fried.Baking method: instead of pan frying you can also bake the eggplant to use less oil. Preheat oven to 350F and arrange breaded slices onto sheet pan that is brushed with 1-2 Tablespoons of olive oil. Bake for 25 minutes until golden.
6 Assemble: in a large casserole dish, spread a thin layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan. Repeat an additional layer on top.
7 Bake: Then bake at 400F uncovered for 30 minutes until cheese is browned and melted.
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