Kate's Cuisine

Feb 22 2014

Bobby’s Eggplant Parmesan

Bobby Flay Eggplant Parmesan

I’ve made Eggplant Parmesan before, but I guess there’s just something about Bobby Flay. His version does take a bit more time, but I promise you that every single bite is completely worth it. The total cost also isn’t that much when you break it down per serving, but if you’re worried about it just switch some of the more expensive cheeses with ones that are more affordable for you. With that, nothing too much more has to be said so let’s just get to it.

For the sauce:

3 tablespoons olive oil $0.09
1 large onion, coarsely chopped $0.47
3 cloves garlic, coarsely chopped $0.03
1/2 teaspoon red pepper flakes $0.11
3 roasted red peppers, peeled, seeded, and chopped $2.13
2 cans diced tomatoes, with juices $1.98
1 can crushed tomatoes $0.99
3 tablespoons fresh parsley, chopped $0.15
3 tablespoons fresh basil, chopped $0.30
1 tablespoon fresh oregano, chopped $0.20
1 teaspoon honey $0.03
Salt $0.01
Pepper $0.01

For the eggplant:

5 cups breadcrumbs $2.10
1 tablespoon butter $0.06
3 tablespoons fresh parsley, chopped $0.15
1 tablespoon fresh oregano, chopped $0.20
1 tablespoon fresh thyme, chopped $0.25
Salt $0.01
Pepper $0.01
6 large eggs, lightly beaten $1.20
2 tablespoons water Free!
2 to 3 medium eggplants, cut into 1/2″ thick rounds $3.57
2 cups all-purpose flour $0.28
1/2 cup vegetable oil, for frying $0.55
1 cup mozzarella cheese, grated $1.25
1/2 pound mozzarella cheese, thinly sliced $3.85
1 cup fontina cheese, grated $7.25
3/4 cup Pecorino Romano cheese, grated $1.75
5 – 6 fresh basil leaves, roughly torn $1.27

Total cost $30.25
Cost per serving $3.78

1.) Heat three tablespoons of olive oil over medium-high heat. Add the onion and cook until soft, about 2 minutes. Add garlic and red pepper flakes and cook for another minute. Add the red peppers and cook for another minute.

2.) Add the tomatoes, bring to a boil and cook, stirring occasionally, about 25 to 30 minutes until the sauce has thickened. Remove from heat, allow to cool for a few minutes, and transfer to a food processor. Blend until smooth.

3.) Return the sauce to the pot, add the parsley, oregano, and basil and season with salt and pepper. Cook for another 10 minutes and if needed, season with honey.

4.) Preheat the oven to 400 degrees Fahrenheit. Using the tablespoon of butter, grease a 9″ x 13″ casserole dish and set aside.

5.) Set up a breading station for the eggplant. In one large bowl place the flour. In a separate bowl place the eggs and two tablespoons of water. In a third bowl, place the breadcrumbs, the herbs, and salt and pepper.

6.) Season each eggplant slice with salt and pepper on both sides and then, one by one, dredge through flour. Tap off the excess, place in the egg wash, and then allow excess to drip off before placing in the breadcrumb mixture. Transfer slices over to a baking sheet while finishing the remaining pieces.

7.) Heat 1/2 cup of vegetable oil in a large, straight-sided saucepan over medium-high heat until temperature reaches about 385 degrees Fahrenheit. When oil is hot, place a few eggplant slices at a time into the oil, fry for about 3 minutes, and then move to paper towels to drain while frying another batch.

8.) Place a thin layer of sauce into the bottom of the baking dish and arrange 1/2 of the eggplant slices over top. Over the eggplant place some more sauce, some of the grated mozzarella, fontina, Romano cheese, and some of the torn basil leaves. Place more eggplant on top, and repeat, creating three layers of eggplant in total. When finished, top the entire thing off with some more sauce and the remaining mozzarella and Romano cheese.

9.) Place in the oven and cook for about 30 minutes, until the cheese is bubbling and golden, and the entire dish is hot throughout.

10.) Remove from oven and allow to rest for 10 minutes before slicing.

11.) Serve and enjoy!

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