Food
Cook Roasted Eggplant Parmesan with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network
Ina roasts her eggplant instead of frying it in this still-decadent eggplant parm (plus, she uses jarred marinara)!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Eggplant Parmesan
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 45 min
Active: 20 min
Yield: 6 servings
Ingredients
2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
3/4 cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 (24-ounce) jar marinara sauce, such as Rao’s
1/2 cup julienned fresh basil leaves
1 pound fresh buffalo mozzarella, thinly sliced
8 ounces garlic and herb goat cheese, such as Montrachet
1½ cups freshly grated Italian Parmesan cheese
For the Topping:
1 1/3 cups fresh bread crumbs from a country loaf
4 garlic cloves, minced
1/4 cup chopped fresh basil or parsley leaves
1/4 cup good olive oil
Directions
Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.
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Cook Roasted Eggplant Parmesan with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network
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Guy Fieri visits Rainbow Drive-In in Honolulu, HI, where they serve up Hawaiian comfort food, including a classic Loco Moco piled high with a beef patty, brown gravy and a fried egg.
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Rainbow Drive-In: https://www.rainbowdrivein.com
Follow them: https://www.instagram.com/rainbowdrivein
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Goes Loco for Loco Moco 🥚🌴 Diners, Drive-Ins and Dives | Food Network
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Chef Amanda Rockman and Chef Vicki Wells battle it out for the chance to face Bobby Flay in the kitchen. With actress Busy Philipps and Chopped’s Ted Allen judging the first round, both competitors must make bananas the star of the plate. Vicki serves up a caramelized banana Napoleon, while Amanda answers with pain perdu topped with whiskey caramel banana sauce and brûléed banana. Only one chef will earn the opportunity to challenge Bobby Flay. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Beat Bobby Flay: This Battle Is Bananas! 🍌🔥 Full Episode Recap | S14 E13 | Food Network
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Upgrade a burger with bacon and frizzled onions like Kardea does for a decadent dish!🥓🍔
Catch #DeliciousMissBrown, Saturdays at 12|11c, from 9/5/20 to 10/24/20.
Get the recipe ▶https://foodtv.com/31BDVhN
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Steakhouse Burgers
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 5 min
Active: 1 hr 5 min
Yield: 4 servings
Ingredients
Canola oil, for frying
8 slices thick-cut bacon
1/2 medium red onion, sliced into 1/4-inch rings
1/2 cup buttermilk
1 cup flour
1 teaspoon House Seasoning, recipe follows
2 pounds 80/20 ground beef
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 head iceberg lettuce, cut into 1/2-inch slices
1/2 cup to 1 cup Blue Cheese Dressing, recipe follows
4 brioche buns
4 large cherry tomatoes
House Seasoning:
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
Blue Cheese Dressing:
2/3 cup buttermilk
2/3 cup sour cream
2 tablespoons minced chives
1/2 teaspoon garlic salt
Freshly ground black pepper, to taste
1 cup crumbled blue cheese
Directions
Special equipment: a meat thermometer
Heat 2 inches of oil over medium-high heat in a medium heavy-bottomed saucepan to 365 degrees F.
While the oil is heating, add the bacon to a large skillet over medium-high heat and cook until crispy and brown on both sides, about 10 minutes. Remove to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in a small bowl and set aside to cool.
Place the onions in the buttermilk. Add the flour to a bowl or shallow baking dish. Scoop out a few onions at a time and dredge in the flour, shaking to remove any excess flour. Add to the hot oil and fry until golden brown and crispy, about 4 minutes, then remove to a baking sheet with a wire rack and sprinkle with House Seasoning while still hot. Repeat with the remaining onions and set aside.
Using your hands, mix the ground beef along with the cooled, reserved bacon fat and the garlic powder. Form the mixture into 4 loosely packed equal-sized patties with a slight dimple in the center to prevent them from doming. Place onto a baking sheet or large plate and sprinkle both sides of each patty generously with salt and pepper. Heat the skillet that was used to cook the bacon over medium heat. Add the burger patties, dimple side up, and cook on the first side, 5 to 6 minutes. Flip the patties and cook until the internal temperature of the burger is 135 to 140 degrees F for medium (the internal temperature will continue to rise when you remove the burger from heat to reach the ideal temperature of 145 degrees F), about 5 minutes more. Remove the patties from the skillet.
Add the brioche buns to the same skillet and toast until lightly browned.
To build the burgers, add one patty on top of a toasted brioche bun half. Drizzle over a couple tablespoons of the Blue Cheese Dressing. Top with a few fried onions, a slice of iceberg lettuce, another drizzle of Blue Cheese Dressing and two slices bacon. Top with the second half of the bun and place a cherry tomato on top, using a steak knife as a skewer to hold the burger together. Serve immediately.
House Seasoning:
Yield: 1 1/4 cups
Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.
Blue Cheese Dressing:
Yield: 1 1/2 cups
Whisk together the buttermilk, sour cream, minced chives, garlic salt and black pepper in a small bowl until well combined. Stir in the blue cheese crumbles. Refrigerate until ready to use.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#DeliciousMissBrown #KardeaBrown #FoodNetwork #Steakhouse #Burgers
Kardea Brown’s Steakhouse Burgers | Delicious Miss Brown | Food Network
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Guy Fieri visits Gloria’s Cafe in Los Angeles, where family recipes are served up, including carne adobada, a traditional marinated dish packed with spices and tons of flavor. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Gloria’s Cafe: https://www.gloriascafe.com
Follow them: https://www.instagram.com/gloriascafe
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶️ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶️ WEBSITE: https://www.foodnetwork.com
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Guy Tastes a Mexican Classic in Los Angeles 🌶️🔥 Diners, Drive-Ins and Dives | Food Network
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Michael Voltaggio is left speechless as his longtime friend, Alex Stupak, enters the Triple Threat kitchen. Will this culinary rebel win the glory and title of ‘Titan Annihilator’? Michelin Star chef, Buddha Lo, will be the judge of that.
#FoodNetwork #FullEpisode #BobbyFlay #TripleThreat
Watch #BobbysTripleThreat, Tuesdays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Ayesha Nurdjaja and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
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Bobby’s Triple Threat FULL EPISODE (Season 5, Episode 1) | Food Network
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@bobl4419
December 18, 2023 at 12:16 pm
The best way to make eggplant parm. It's so easy, but, I always peel the skin off of the eggplants. It's not pleasant to bite into the skin.
@DCL26
December 18, 2023 at 12:16 pm
Thank God she didn't put Nutmeg in it!!
@ChristoPatro
December 18, 2023 at 12:16 pm
I didnt believe that such a simple recipe would be so delicious, but i just made it and it was mouth-wateringly good. I had it over angel hair and absolutely recommend 👌👌👌
@justme-ud2vk
December 18, 2023 at 12:16 pm
sorry….. not digging the jarred sauce. eggplant parm doesnt typically require much seasoning to the tomatos.
@blainekaercher638
December 18, 2023 at 12:16 pm
Thank you! I have this in the oven now! So easy and it looks soooo good!
@Pazzelin
December 18, 2023 at 12:16 pm
I made this recipe three days ago… the ony alteration I made was to add browned and drained mild Italian sausage to the maranara. It was AMAZING!!!! This one is definitely in my repertoire from now on!
@samanthamascarenhas3656
December 18, 2023 at 12:16 pm
Turned out really great! I used panko breadcrumbs on top. Definitely making this again! Thanks Ina!!
@Tuathadana
December 18, 2023 at 12:16 pm
I just made this recipe yesterday and it was a hit! Thank you very much Ina 🙏
@billhill4929
December 18, 2023 at 12:16 pm
Love the idea of the topping!
@rosabelle7434
December 18, 2023 at 12:16 pm
Absolutely delicious, highly recommend, my whole family devoured this and they normally need some form of carbohydrate but on this occasion I added fresh watercress and crusty baguette which was only for wiping your plate clean in an extremely satisfying finish to a lovely lunch in the sun! Thank you Ina
@homieblossom2550
December 18, 2023 at 12:16 pm
Why is everything she cooks so damn perfect!
@nataliaspinelli9747
December 18, 2023 at 12:16 pm
Be careful with the SALT! This is amazing delicious!!! But use very little salt Bc the Parmesan and goat cheese are already salty!!!! Other than the salt this is hands down the best egg plant parm! Also cut egg plant thicker about 1/2” (this advice is coming from a salt lover!)
@jonbors7055
December 18, 2023 at 12:16 pm
This recipe has made making eggplant Parmesan a much less daunting task. No frying, no breading mess. It’s delicious this way, was a big hit at parties. Thanks Ina you’re a genius!
@The_Timinator
December 18, 2023 at 12:16 pm
I make this as a leftover from making Meatball Sandwiches. I season up the Marinara then add the Meatballs and simmer. Then a day or two later, I'll use that Meatball simmered sauce to make this, if there's a meatball or two left I'll break them up and add between the layers. I also prefer to use a little Ricotta rather than Mozzarella.. just my choice.
@alanwood4717
December 18, 2023 at 12:16 pm
Certain delicious certainly a looooooooooong ordeal to prepare.
@94sweetmochi
December 18, 2023 at 12:16 pm
If only i havent tried making my own salsa and cant stand store bought brands now.
@lizsheasby1914
December 18, 2023 at 12:16 pm
You don’t presalt eggplant?
@patricklarry6645
December 18, 2023 at 12:16 pm
Too much oil! Too mushy!
@kathywilkinson2767
December 18, 2023 at 12:16 pm
I've made it that way before, but didn't use the crumb topping… that would definitely make the dish!!!
@phillymike6422
December 18, 2023 at 12:16 pm
Eggplant looks a bit slippery…gonna try the fried route
@sarajanehaven
December 18, 2023 at 12:16 pm
Making this for supper for the third time. It's so easy and delicious! I always end up with extra topping which I use on top of macaroni and cheese.
@lindaguida4074
December 18, 2023 at 12:16 pm
Roasted is healthier!
@debbiezullo7056
December 18, 2023 at 12:16 pm
If you cut your eggplant rounds approximately half inch thick brush with Hellmann’s/best foods mayonnaise dip in breadcrumbs, Sprinkle with salt, pepper, basil, oregano place in a 400° oven on a sheet pan for 25 to 30 minutes till golden, it’s perfect not oily just perfect. And you don’t even have to flip them! ❤️
@Silentknight052
December 18, 2023 at 12:16 pm
Ummmm no let that cool first damn and didnt even take the moisture out the eggplant
@gofroggy2443
December 18, 2023 at 12:16 pm
I made it and it turned out great! Soo, sooo good!
@sealisa1398
December 18, 2023 at 12:16 pm
Sauce out of a jar….never.
@lflagr
December 18, 2023 at 12:16 pm
Beware! Made this at home and it was WAY TOO SALTY. I could feel my arteries harden as I ate it. Still delicious though 🙂 But definitely cutting back on the salt next time.
@fidelpiedras5984
December 18, 2023 at 12:16 pm
Where di you learn whow to cook at jonh son wells
@BUTTALUV
December 18, 2023 at 12:16 pm
Why does she feel the need to say how it tastes right after putting it in her mouth? Why not chew it, finish the bite then tell us? She's already tasted it many times before. Lolll. No need to rush and give a reply
@ThePrissy11
December 18, 2023 at 12:16 pm
Her version with goat cheese and breadcrumbs does not look appealing. This dish should be left to the experts like Lidia or Nonna Gina👍
@s1lv3rr
December 18, 2023 at 12:16 pm
just one definition: HORRIBLE !!!
Eggplants should be fried, not baked in the oven. Putting the basil in the oven makes it very bitter.
The idea of putting bread, basil and garlic on top of the parmigiana is ridiculous and absolutely wrong.
never seen such a horrible execution of such a simple and easy recipe.
@urshurakdieohnekanal9291
December 18, 2023 at 12:16 pm
I tried it with the oven, but 25 min is not enough, when you cut the eggplant as thick as she does. Mine took much longer, and it still became all soggy. I hate frying, but for this dish I think it's the best way.
@patmoore9725
December 18, 2023 at 12:16 pm
I made this and I am NEVER frying eggplant again – it was delicious.
@jacquelynbaldeongaro1535
December 18, 2023 at 12:16 pm
Anyone tried this? It looks too soupy
@mariaschwartz447
December 18, 2023 at 12:16 pm
Too mushy
@ian.marais1202
December 18, 2023 at 12:16 pm
Oh yes drown your guests in garlic again . Is this crazy woman addicted to garlic?
@dianacrews8499
December 18, 2023 at 12:16 pm
Did she say roast for 15 or 50 minutes? I'm guessing 15 since the eggplant is already roasted but, no matter how many time's i listened, I can't be sure lol
@jamesheggie1854
December 18, 2023 at 12:16 pm
Oh my goodness Ina, that roasted eggplant parmesan is absolutely incredible.
It tastes amazing and is totally modern day comfort food. I swear this dish is serious comfort food.
I could really eat this every day of the week.
@suecastillo4056
December 18, 2023 at 12:16 pm
I like sauce and mozza on the last layer too… I wanna see sauce♥️ not just cheese…
@jamesheggie1854
December 18, 2023 at 12:16 pm
This recipe is absolutely amazing, quite easy to make and seriously delicious. This dish is a must for everyone to try ⭐⭐⭐⭐⭐
@janinecox256
December 18, 2023 at 12:16 pm
Looks delicious!
@larryhubert8101
December 18, 2023 at 12:16 pm
SKIN too tough like chewing on leather horrible peel it sh better and so much tastier
@huntingtonpr
December 18, 2023 at 12:16 pm
Follow this and you'll look just like her.