Best Eggplant Parmesan Recipe Food Network

Top with the fresh mozzarella and.

Best eggplant parmesan recipe food network. Transfer eggplant to a work. Get the recipe. His roasted red pepper tomato sauce is an unbeatable complement to fried eggplant. Arrange half the eggplant in dish.

When the garlic sizzles and. Slice washed eggplant 1 2 inch thick. Sprinkle with remaining 2 tablespoons parmesan. When all the.

In a large bowl whisk together the 1 1 2. Spread half the sauce over top. Heat an 18 by 13 inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Cover with 2 cups sauce then 1 2 cup mozzarella.

Preheat oven to temperature 350 f arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Arrange the eggplant rounds in a single. Directions for the tomato sauce. Repeat to make 3 layers ending with the sauce.

Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. Dip slices into the egg mixture and then into the bread crumbs coat well. Preheat oven to 400 degrees f. Bake until sauce is bubbling and cheese is melted 15 to 20 minutes.

Toss chopped herbs low moisture mozzarella and remaining cup parmesan in a medium bowl. Top with a layer of eggplant slices trim as. In a large skillet heat the olive oil over medium high heat. For the eggplant this step is optional leave it out if you have limited time.

Spread 2 cups sauce in a 9 by 13 inch baking dish. Line up 3 shallow. Directions preheat the oven to 450 degrees f. Spread 1 cup sauce over the bottom of a 13x9 baking pan.

Transfer the eggplant to a colander in the sink and rinse well under cold running water. Directions arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let. Grease a cookie sheet with olive oil.

Sprinkle with half the mozzarella and half the parmesan. Bobby flay s eggplant parmesan is a 5 star winner and reviewers agree there s a good reason. Repeat with remaining eggplant sauce and mozzarella. Cover the eggplant with some of the sauce grated mozzarella fontina romano cheese and some of the basil.

Let stand 5 minutes before serving.