Eggplant Parmesan"

Recipe by: Bobby Flay, 2008 | Uploaded by: Janinabr
  Ready In: 170
  Prep Time: 80
  Cook Time: 90
  Number of Servings: 8
  Recipe Yield: 8 to 12 servings

Recipe by:
Bobby Flay, 2008 on
Foodnetwork.com

Originally found here

Uploaded by:
Janinabr

Ingredients

  • 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
  • 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
  • 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
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Recipe by:
Bobby Flay, 2008 on foodnetwork.com
Originally found here

Uploaded by:
Janinabr

Ingredients

  • 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
  • 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
  • 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

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