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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    63 Reviews
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    does anyone know the nearest rite aid and/or walgreens???????  
    Way too many ingredients, wow just look at the list...I'
    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.
    Love it! Try it! The eggplant tastes like chicken a little! Perfect for Lent! It deserves FIVE STARS!
    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.
    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!
    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.
    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.
    This was a great dish!! Very tasty but be ready for a lot of work!
    Needs more garlic
    This is a fabulous dish!!!!! My family can't get enough of it.
    "Parmesan" refers to the region in Italy, south and east of Milan. They are known for their ham, cheese, and architecture! This town is not far from Modena, where the most famous balsamic vinegar is made. True, this takes a very long time to prepare, but worth every moment. Our family loves it! (And now I know why this menu item in fine Italian restaurants is usually priced higher than other items - lots of prep time.
    This recipe is delicious. I love the roasted red pepper sauce. I don't use as much cheese as it calls for. The one thing I'd say negative is that it doesn't just take 30 minutes to prepare. Who can make sauce from scratch, bread crumbs from scratch, slice, dredge, and fry the egg plant slices AND layer it as outlined in 30 minutes? Maybe with kitchen helpers you could do that but one person can't. I've made it twice now. The first time after I made it I thought, O my gosh, I forgot the parmesan in the eggplant parmesan! But it doesn't even call for parmesan cheese. I tripled checked. How does that work? :
    just amazing, never tried roasted pepper sauce. My new way of making eggplant Parmesan. Took sometime to make, but worth it. thanks Bobby.
    Delicious! however my husband makes his own sauce. After reading all the reviews, we will make Bobby's sauce next time.
    This dish is very tasty and my family loves it but, I gave this recipe a "4" for two reasons: 1: The first time I made it the cheese so overpowered the dish you couldn't even taste the eggplant so I reduced that the 2nd time. 2: I've been cooking for about fifty years and consider myself pretty adept in the kitchen and this recipe (both times took WAY LONGER to prepare than stated at the beginning and I even used pre-made bread crumbs (I did salt the eggplant and let it sweat, though. I just don't see how on earth anyone could do everything involved in 30 minutes. I'd say more like two hours unless you have a lot of help in the kitchen.
    I love this But I also do It a little dif ! I like my eggplant to stay crispy so I make The tomato sauce Just like they say too but I make mine with some thin spaghetti n place the crispy eggplant on top! N It is so so good
    I made this a year ago and it was by far the best thing I've ever cooked. My ex still brings up this recipe in random conversations... "Remember that eggplant parmesan you made? So good..." It's a hit with the boys, ladies. : Also, the sauce is incredible -- I've even come back to this site to copy the recipe to make with pasta, too. I think I'll make this one again after the Thanksgiving chaos.
    The recipe itself seemed intimidating at first glance but once I got into it then it become a lot easier.  
    I did not stick to the recipe to the letter. I used dried instead of fresh herbs and I used mozzarella and blue cheese instead because that is what I had in my fridge. 
    HELPFUL HINT: My local grocery store had roasted red peppers and garlic in their deli section. This was a time and money saver. 
    My most enjoyable part of the dish was the fried eggplant. Honestly, I could season and fry the eggplant as an appetizer and I would be highly satisfied. 
    Once you add the sauce and cheese it loses a bit of it's individual distinctive flavor but they marry well so it is not a total disappointment.
    This was a great recipe. The roasted red pepper sauce is SO good! Will definately be keeping this one on file! I don't like soggy eggplane parm, so instead of baking it in the oven, I fried it as the recipe calls for, but then spooned the sauce over the individual pieces, topped with the cheese and then broiled until the cheese was nice and bubbley. Yum!
    WOW, this recipe ROCKS..............the roasted red pepper sauce is incredible. absolute hit last weekend for friends birthday. the eggplant was the center of conversation - THAT GOOD!
    absolutely wonderful !!!
    OMG! I have never tried Egg Plant period! And for some reason decided to buy some and so I looked up Egg Plant Parmesan and decided on this one. FANTASTIC is all I can say. I tweaked my own tomato sauce a bit, but the Eggplant was awesome. Great job, you will defiantly impress your guests with this receipe.
    I made this for mothers day usuing my own sauce and got compliment after compliment. Everyone thought it was bought from a restuarant!! I stuck to my own sauce I have been making it for years and I have to say it is delicious!
    being italian and a very good cook I decided to try this out for a change. First comment is that it's time consuming. Sauce is pretty good but not as good as mine. I don't recommend making 3 layers, that's just to high. I think the mixture of cheeses makes it to rich. I like just mozzarella. I won't be making this again, I will stick to my own version. It's better then this. Saving the left over sauce for pizza sauce. Don't see any benefit in coating the eggplant in flour before hand either. Just a wasted step. I think it's better to lower the temp maybe to 350 and bake it for 45 minutes instead.
    It was delicious! Only used one eggplant, peeled it halfway and sliced it lengthwise, which was perfect for a 9x13 pan (feeds 6!. I used ready made italian bread crumbs and I used an italian blend of cheese, along with fontina, parmesan, and mozzarella. Put a few basil leaves on top for color. It was so tasty! Better than lasagna!
    Really good sauce recipe. I used a jar of roasted red peppers and it helped with time and energy. I also used an immersion blender to puree the sauce in the pan. I think that transferring it to a blender or food processor would have made a huge mess. Stacking the fried eggplant with sauce and cheese and then baking, takes away from the crunch of the breading a little. So next time, I'm not going to stack or bake. I am also not going to sauce the leftover fried eggplant. I'll keep the eggplant separate and then bake before serving to crisp it up again. Overall, really good recipe, just a few minor changes to suit my taste.
    Good recipe for both the sauce and eggplant. To lighten it up I baked the eggplants after breading them in 375F oven for 25min each side (sprayed each side lightly with olive oil. Good idea to make the sauce a day or so ahead of time, or this would take a long time from start to finish.
    Made this recipe for a party of 12 along with a lasagna. Everyone kind of sneered when we said eggplant but after the dinner was over, the Eggplant Parmesan was gone. I was amazed at how good this tasted. Highly recommended!! Worth the effort.
    Recipe is a bit involved but well worth it! First time attempting eggplant parmesan and it tastes delicious. Recommend making the sauce the day before; doing both on the same day may be overwhelming. Will definitely try it again. 
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