Recipe courtesy of Bobby Flay
Save Recipe Print
Eggplant Parmesan with Balsamic Glaze
Total:
1 hr 30 min
Active:
1 hr 30 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 30 min
Active:
1 hr 30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Balsamic Glaze:
Roasted Red Pepper Tomato Sauce:
Eggplant:

Directions

Special equipment: a deep fryer or a Dutch oven

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 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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Eggplant Parmigiana

Chicken Parmesan

Recipe courtesy of Food Network Kitchen

Parmesan-Roasted Broccoli

Recipe courtesy of Ina Garten

Eggplant Parmesan

Recipe courtesy of Tyler Florence

Eggplant Parmesan

Recipe courtesy of Juan-Carlos Cruz

Eggplant Parmesan

Recipe courtesy of Eastside Market Italian Deli

Eggplant Parmesan

Recipe courtesy of Debi Mazar|Gabriele Corcos

Eggplant Parmesan

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.