Eggplant Parmesan

Total Time:
1 hr 40 min
30 min
10 min
1 hr

8 to 12 servings

  • 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
  • Roasted Red Pepper Tomato Sauce
  • 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
  • For the Roasted Red Pepper Tomato Sauce:
  • For the Eggplant:
  • To dry out the bread crumbs:
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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Pairs Well With

Bright, fruity Italian red wine

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4.5 64
very good but a lot of work item not reviewed by moderator and published
does anyone know the nearest rite aid and/or walgreens??????? thx, tammi item not reviewed by moderator and published
Way too many ingredients, wow just look at the list...I' item not reviewed by moderator and published
Oh dear Bobby Flay, What about this recipe is easy? I am sure it is delicious but I am going to continue to search for a less difficult recipe. item not reviewed by moderator and published
Love it! Try it! The eggplant tastes like chicken a little! Perfect for Lent! It deserves FIVE STARS! item not reviewed by moderator and published
Super tasty and worth the effort. Very time consuming and a lot of dishes to clean. I did the roasted peppers earlier in the day but in hind sight. I also skipped the homemade breading and enhanced some store-bought seasoned crumbs with the fresh herbs. Bobby's pan must be bigger too because a standard cake pan only took two layers versus two and created a need to put foil under it while it baked. I still managed to fit in almost all of the eggplant and cheese. I'm pretty good in the kitchen and it took about 2.5 hours start to serving. item not reviewed by moderator and published
Amazing! I created an account just so I could share my review of this eggplant recipe! To save time, I used my favorite pasta sauce from Trader Joe's mixed with some red pepper sauce. I still sautéed the onions and garlic, but I added some finely chopped mushrooms I've been tried to get rid of. I also just used some shredded mozzarella and parmesan I already had in the fridge. I am looking forward to following the recipe completely when I have more time, but I can't imagine how much more amazing it could possibly get. Absolutely delicious, and I was able to prepare the whole thing in under 2 hours! item not reviewed by moderator and published
This is amazing. I make my own simpler sauce using 3 28 oz cans of tomatoes or 10 lbs of fresh tomatoes (when in season), an onion, couple cloves of garlic, 1-2 teaspoons of italian herbs, 2 bay leaves, and 1/2 cup of olive oil and simmer it for 2+ hours. Sometimes a little sugar too if the tomatoes are too acidic. What does it for me is the breading and cheeses in this eggplant parm. I don't use fresh herbs (forgot I had some parsley) and used 1 tablespoon of dried italian herbs. Maybe sometime I will make it Bobby's way with his sauce. This is the bomb with any homemade sauce. item not reviewed by moderator and published
This was delicious!! I am making it again and hoping to freeze it. Let me know if anyone had success with freezing this dish. Going to freeze after assembly but before the baking. My family LOVED it! Note: an immersion blender made it much easier the second time around instead of the food processor. item not reviewed by moderator and published
This was a great dish!! Very tasty but be ready for a lot of work! item not reviewed by moderator and published

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