Bobby Flays Eggplant Parmesan Food

EGGPLANT PARMESAN

Steps:

• 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.

EGGPLANT PARMESAN WITH BALSAMIC GLAZE

Steps:

• 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 flameproof 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.

EGGPLANT PARMESAN

Steps:

• 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.

EGGPLANT BOLOGNESE

Steps:

• Preheat the oven to 350 degrees F. Peel the eggplants lengthwise in 1-inch intervals to create stripes. Slice each eggplant crosswise into 1/2-inch-thick rounds then cut each round into 1/2-inch dice.
• Heat 3 tablespoons of the oil in a large skillet over high heat until it begins to shimmer. Add half of the eggplant and season with salt and pepper; cook, stirring constantly, until the eggplant takes on some color and becomes soft, about 5 minutes. Transfer the eggplant to a rimmed baking sheet and spread in an even layer. Repeat with another 3 tablespoons of oil and the remaining eggplant.
• Transfer the eggplant to the oven and bake until very soft, stirring or flipping once, about 15 minutes. Remove from the oven and let cool on a wire rack.
• While the eggplant bakes, heat the remaining 2 tablespoons of oil in a Dutch oven over high heat. Add the onion, carrots and celery and cook, stirring often, until soft, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the chile flakes and cook, stirring again, for another 30 seconds.
• Stir in the wine, bring to a boil and cook until completely reduced, about 5 minutes. Add the tomatoes and sugar, bring to a boil, reduce heat to medium and cook until the tomatoes begin to soften and break down, about 15 minutes. Using a potato masher, coarsely mash the tomatoes and let cook, stirring occasionally, until the sauce has thickened, about 15 minutes longer.
• Fold the eggplant, basil and oregano into the sauce. Add the pasta and some of the Parmigiano-Reggiano; toss to coat with the sauce, adding some of the reserved pasta water, as needed, to thin the sauce. Season with salt and pepper. Transfer to shallow bowls and serve, passing the remaining Parmigiano at the table.

MIKE'S DELI FAMOUS EGGPLANT PARMIGIANA

Steps:

• Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer.
• Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour.
• In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side.
• Once the oil is hot, put the eggplant in the hot oil and fry until golden brown. You can also use a deep-fryer and leave in for about 2 to 3 minutes.
• Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano
• Place the eggplant into the oven and cook for 20 to 25 minutes.

CHICKEN PARMESAN

Steps:

• For the fresh mozzarella: Prepare a bowl of salted warm water and a separate bowl of salted ice water. In the salted warm water, soften the mozzarella curd and pull and shape into a ball. Drop into the salted ice bath to cool. Set aside and pat dry. Slice and let dry on a paper-towel-lined plate.
• For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Increase the heat to high and add the tomatoes and oregano if using. Season with salt and pepper. Cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste for seasoning (adding a pinch of sugar if needed) and stir in the basil.
• For the chicken: Preheat the oven to 425 degrees F. Place a baking rack over a baking sheet and set aside.
• Put the breadcrumbs, flour and beaten eggs in separate shallow dishes and sprinkle with salt and pepper. Sprinkle each chicken breast on both sides with salt and pepper. Dredge each breast in the flour and tap off any excess, then dip in the egg wash and let the excess drip off. Finally, dredge in the breadcrumbs. Transfer the breasts to a baking sheet or large plate.
• Heat 1/4 cup of the oil in a large saute pan over high heat until it begins to shimmer. Cook 2 breasts at a time in the hot oil until golden brown on both sides, about 3 minutes per side. Transfer the breasts to the baking rack on the baking sheet. Repeat with the remaining chicken breasts and oil. Place in the oven to cook further for a couple minutes, then remove and set aside.
• Change the oven setting to broil.
• For the arugula salad: Dress the arugula in a large bowl with the lemon juice, extra virgin olive oil, salt and pepper and toss together.
• Top each chicken breast with some tomato sauce and mozzarella slices. Broil until the chicken is cooked through and the cheese has melted, 1 to 3 minutes.
• Place some arugula salad on each plate next to a chicken piece. Garnish with freshly grated Parmesan, chopped basil and parsley sprigs.

BOBBY FLAY'S EGGPLANT PARMESAN

Steps:

• To make the sauce, heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft, 5 minutes. Add the garlic and red pepper flakes, and cook for 1 minute. Add the roasted red peppers and cook for 1 minute. Add the tomatoes, bring to a boil, and cook, stirring occasionally, until thickened, 25 to 30 minutes.
• Transfer the mixture to a food processor and process until smooth. Return the mixture to the pot, add the parsley, basil, and oregano, and season with salt and pepper. Cook for 10 minutes. Season with honey, if needed, and set aside.
• To cook the eggplant, preheat the oven to 350°F.
• Spread the bread crumbs evenly on a large baking sheet and bake, stirring once, until dry, about 10 minutes. Remove from the oven.
• Raise the oven temperature to 400°F. Grease the bottom and sides of a 10×15-inch baking dish with the butter.
• Combine the flour with 1 teaspoon salt and 1/4 teaspoon pepper in a medium shallow bowl or on a large plate. In another medium shallow bowl, whisk the eggs with 2 tablespoons water. In a large shallow bowl, mix the bread crumbs with the parsley, oregano, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
• Season each eggplant slice on both sides with salt and pepper. Dredge each slice in the flour, tapping off any excess; then dip it in the egg; and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet.
• Heat 1/2 inch of oil in 2 large straight-sided sauté pans over medium heat until the oil begins to shimmer. Working in batches, fry the eggplant slices, turning once, until golden brown on both sides, about 3 minutes. Using tongs, transfer the eggplant to a paper-towel-lined baking sheet.
• Cover the bottom of the prepared baking dish with some of the tomato sauce, and arrange a third of the eggplant slices over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Pecorino, and basil. Repeat to make two more layers, ending with the sauce. Top with the fresh mozzarella and remaining Pecorino, and bake until hot and just beginning to brown, about 30 minutes. Let rest for 10 minutes before serving.

EGGPLANT ROLLATINI WITH ANCHOVY BREADCRUMBS

Steps:

• Preheat the oven to 400˚ F.
• Arrange the eggplant in an even layer on two sheet pans. Brush both sides with 6 tablespoons of the oil and season with salt and pepper. Roast until lightly golden brown and very tender, about 25 minutes. Remove from the oven and let cool. (The eggplant can be cooked up to 1 day in advance, cooled and stored, covered, in the refrigerator.) Reduce the oven temperature to 375˚ F.
• Meanwhile, make the sauce: Heat the remaining 2 tablespoons oil in a large Dutch oven over high heat until shimmering. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes with their juices and season with salt and pepper. Bring to a boil and cook until the tomatoes begin to soften, about 10 minutes. Crush the tomatoes with a potato masher. Add the chile paste and basil and cook the sauce until it thickens, stirring occasionally, about 25 minutes. Season with salt and pepper.
• Make the filling: Mix together the ricotta, egg, diced mozzarella and 1/4 cup of the Pecorino in a medium bowl until combined. Season with salt and pepper and fold in the parsley and oregano.
• Ladle 1 cup of the sauce into the bottom of a 9-by-13-inch baking dish. Spread 2 tablespoons of the cheese filling over each eggplant slice. Carefully roll up and place them, seam-side down, in the baking dish. Once all the eggplant rolls are in the dish, ladle another cup of the sauce evenly over them and sprinkle the grated mozzarella and remaining 1/2 cup Pecorino over the top.
• Bake until the sauce is bubbling and the cheese has melted and turned lightly golden brown, about 20 minutes. Sprinkle the breadcrumbs over the top and garnish with torn basil, if desired.
• Heat the oil in a medium skillet over high heat until shimmering. Add the anchovies and cook until dissolved, about 2 minutes. Add the garlic and cook for 1 minute more.
• Add the panko and spread into an even layer. Cook until golden brown, about 3 minutes. Flip the crumbs, press them into an even layer again and cook until the bottom is golden brown, about 3 minutes longer. Add the lemon zest and season with pepper and more salt, if desired.
• Spread on a large plate or sheet pan and let cool. Store, tightly covered, in a cool, dry place for 1 day, or in the refrigerator for up to 3 days. Re-crisp in a dry skillet over low heat before using.

CHICKEN PARMIGIANA

Steps:

• Preheat oven to 400 degrees F.
• Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
• Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.