| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 30 min |
| Yield: | 8 to 12 servings |
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1353 |
| Total Fat | 107 g |
| Saturated Fat | 39 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 10 g |
| Sugar | 16 g |
| Protein | 36 g |
| Cholesterol | 278 mg |
| Sodium | 1495 mg |
Reviews
It is absolutely delicious and worth it! Top quality chef recipe! Everyone Raved over it!
Amazing recipe! Way more than 30 minutes active time. Took me 5-6 hours and I had help. We’ll worth the work and time.
First eggplant from my husband’s garden made the best eggplant parmesan I have ever eaten. Thanks Bobby Flay. Leftovers will be amazing!
Delicious and amazing eggplant parmesan. Perfect. A lot of work….
Excellent sauce recipe. Seems complicated at first blush, but you can simplify the recipe considerably using pre-made roasted peppers and bread crumbs. The sauce is done in 15 minutes. It has become my go to sauce for all other pasta recipes.
Absolutely amazing!
This recipe is outstanding! My family absolutely loved it. The only thing I did different was I used a store bought breadcrumbs, I didn’t make my own. Still came out amazing. Would definitely make again.
DELICIOUS!!!
Awesome dish! This is now one of my go to meals for hosting.
GRRREAT Eggplant Parm! The balance of the sauce, cheeses, herbs, & spices are what make this recipe. I forgot to pick up vegetable oil for frying so I oven fried the eggplant: Set oven to 400 degr. Prepare eggplant as for frying, spread ~3Tbs. EVOO on heavy baking sheets (preferably black ones). Place eggplant in an even layer leaving a little space between them. Drizzle EVOO on top. Bake for 10 mins. then turn over & bake 10 mins. more. Remove the eggplant rounds that have browned, turn on low broiler to finish browning any that didn’t brown, 4 – 5 mins. watching them carefully. The eggplant was super light & crispy, not at all greasy, I will be making mine this way from now on!
Thanks Bobby F, LOVE, LOVE, LOVE your shows, have been watching them for many years!
Thanks Bobby F, LOVE, LOVE, LOVE your shows, have been watching them for many years!