Bobby Flays Eggplant Parmesan Recipes

EGGPLANT PARMESAN

Steps:

• Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
• Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
• In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
• Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
• In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
• Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
• Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Yield: about 3 1/2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved

BOBBY FLAY'S EGGPLANT PARMESAN

Steps:

• To make the sauce, heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft, 5 minutes. Add the garlic and red pepper flakes, and cook for 1 minute. Add the roasted red peppers and cook for 1 minute. Add the tomatoes, bring to a boil, and cook, stirring occasionally, until thickened, 25 to 30 minutes.
• Transfer the mixture to a food processor and process until smooth. Return the mixture to the pot, add the parsley, basil, and oregano, and season with salt and pepper. Cook for 10 minutes. Season with honey, if needed, and set aside.
• To cook the eggplant, preheat the oven to 350°F.
• Spread the bread crumbs evenly on a large baking sheet and bake, stirring once, until dry, about 10 minutes. Remove from the oven.
• Raise the oven temperature to 400°F. Grease the bottom and sides of a 10×15-inch baking dish with the butter.
• Combine the flour with 1 teaspoon salt and 1/4 teaspoon pepper in a medium shallow bowl or on a large plate. In another medium shallow bowl, whisk the eggs with 2 tablespoons water. In a large shallow bowl, mix the bread crumbs with the parsley, oregano, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
• Season each eggplant slice on both sides with salt and pepper. Dredge each slice in the flour, tapping off any excess; then dip it in the egg; and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet.
• Heat 1/2 inch of oil in 2 large straight-sided sauté pans over medium heat until the oil begins to shimmer. Working in batches, fry the eggplant slices, turning once, until golden brown on both sides, about 3 minutes. Using tongs, transfer the eggplant to a paper-towel-lined baking sheet.
• Cover the bottom of the prepared baking dish with some of the tomato sauce, and arrange a third of the eggplant slices over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Pecorino, and basil. Repeat to make two more layers, ending with the sauce. Top with the fresh mozzarella and remaining Pecorino, and bake until hot and just beginning to brown, about 30 minutes. Let rest for 10 minutes before serving.

EGGPLANT PARMESAN WITH BALSAMIC GLAZE

Steps:

• For the balsamic glaze: Put the vinegar in a small nonreactive saucepan over high heat and cook until reduced to 1/2 cup, 12 to 15 minutes. Stir in the honey and season with salt and pepper. Transfer to a small bowl and let cool to room temperature.
• 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 chile flakes and cook for 1 minute.
• Add the tomatoes and their juices, salt and pepper, bring to a boil and cook, stirring occasionally, until the tomatoes begin to soften, 20 minutes. Coarsely mash the tomatoes with a potato masher. Add the pureed piquillo peppers and cook over high heat, stirring occasionally. Add the oregano and half of the basil and cook until the sauce is thickened, about 25 minutes more. Taste for seasoning and stir in the parsley. Reserve the remaining basil for serving.
• For the eggplant: Preheat the oven to 400 degrees F. Lightly butter the bottom and sides of a 15-by-10-by-2-inch flameproof baking dish and set aside. Heat the oil in a large Dutch oven or deep fryer to 365 degrees F.
• Combine the fontina and shredded mozzarella in a bowl and set aside. Combine the breadcrumbs and panko in a large shallow baking dish and season with salt and pepper. Place the flour in a medium shallow baking dish or large plate and season with salt and pepper. Whisk the egg and 2 tablespoons of water together in another medium shallow baking dish and season with salt and pepper.
• Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off the excess, then dip it in the egg and dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant slices. Fry the eggplant slices in batches until tender and golden brown on each side and tender, about 2 minutes per side. Remove to a baking sheet lined with paper towels and season with salt.
• Lay 8 slices of the fried eggplant in the prepared baking dish, top each slice with about 1/4 cup of the roasted red pepper tomato sauce, 1/4 cup of the combined cheeses and a tablespoon of the remaining chopped basil. Season with salt and pepper. Take 4 of the topped eggplant slices and place them on the other 4 so you have a total of 4 eggplant stacks. Top each stack with one more eggplant slice, 1/4 cup of the sauce, some of the basil and a few thin slices of the fresh mozzarella. Bake until the cheese melts, 8 to 10 minutes. Place under the broiler and broil until the fresh mozzarella is golden brown, about 30 seconds. Top with the remaining chopped fresh basil and drizzle with the balsamic glaze.