Sandra This Bobby Flay Eggplant Al Forno Recipe is a tender and cheesy recipe, which features thinly sliced eggplant and aromatic pesto. It’s a great low-carb side dish, ready in about 45 minutes.
Bobby Flay Eggplant Al Forno Recipe Ingredients
- 1 large eggplant, peeled and sliced thin lengthwise
- 4 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- 1 teaspoon concentrated pesto sauce
- Salt and freshly ground black pepper
- Freshly grated Parmigiano-Reggiano cheese (enough to cover the eggplant slices generously)
- Nonstick cooking spray
How To Make Bobby Flay Eggplant Al Forno Recipe
- Prep the oven and eggplant: Preheat your oven to 375°F (190°C). Trim the top and bottom off the eggplant. Using a sharp knife or a vegetable peeler, remove the skin. Cut the peeled eggplant lengthwise into long, thin slices (planks), about 1/4-inch thick.
- Make the garlic oil: In a small bowl, whisk together the extra virgin olive oil, minced garlic, and concentrated pesto sauce until well combined.
- Arrange the slices: Spray a rimmed baking sheet generously with cooking spray. Lay the eggplant slices out in a single layer on the baking sheet.
- Season: Using a pastry brush, coat the top of each eggplant slice evenly with the garlic-pesto oil mixture. Season each slice with salt and black pepper to taste.
- Add cheese and bake: Sprinkle a medium-to-generous amount of freshly grated Parmigiano-Reggiano cheese over each slice. Place in the preheated oven and bake for 25 to 30 minutes, or until the cheese is golden brown, bubbly, and the eggplant is tender.
Recipe Tips
- Uniform Slicing: Try to cut your eggplant slices to a uniform thickness so they cook evenly. A mandoline slicer is very helpful for getting perfectly even planks.
- Peeling is Key: Bobby Flay recommends peeling the eggplant for this recipe. The skin can sometimes be tough or bitter, and removing it allows the oil and cheese to meld perfectly with the tender flesh.
- Pesto Potency: Since the recipe calls for “concentrated” pesto, a little goes a long way. If you are using standard jarred pesto, you might want to use 2 teaspoons to get the same flavor impact.
- Cheese Matters: Use authentic Parmigiano-Reggiano and grate it yourself. Pre-grated cheese often contains anti-caking agents that prevent it from melting into that delicious, crispy frico layer on top.
What To Serve With Bobby Flay Eggplant Al Forno
This dish works as a heavy appetizer or a substantial side dish.
- Grilled Proteins: Pairs perfectly with a grilled ribeye steak or lemon-herb chicken breasts.
- Pasta: Serve alongside spaghetti aglio e olio or a simple marinara pasta.
- Crusty Bread: Essential for mopping up the garlic and olive oil left on the pan.
- Fresh Salad: A simple arugula salad with balsamic vinaigrette cuts through the richness of the cheese and oil.
How To Store Bobby Flay Eggplant Al Forno Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: To maintain the texture, reheat the slices on a baking sheet in a 350°F oven for 10 minutes. Microwaving will make the eggplant soggy.
- Freeze: Freezing is not recommended for this dish, as the texture of the roasted eggplant becomes mushy and watery upon thawing.
Bobby Flay Eggplant Al Forno Recipe Nutrition Facts
- Calories: 280
- Total Fat: 24g
- Saturated Fat: 5g
- Cholesterol: 10mg
- Sodium: 320mg
- Total Carbohydrates: 8g
- Dietary Fiber: 4g
- Sugar: 3g
- Protein: 6g
Nutrition information is estimated per serving based on 4 servings.
FAQs
For this specific recipe, it is not strictly necessary because the slices are thin and roasted at a high temperature, which evaporates the moisture. However, if you have extra time, salting them for 20 minutes and patting them dry can improve the texture.
Yes. You can substitute the Parmigiano-Reggiano with a high-quality vegan parmesan alternative or nutritional yeast, and ensure your pesto does not contain dairy.
If the garlic in the oil burns before the eggplant is done, try cutting your eggplant slightly thinner to reduce cooking time, or cover the pan with foil for the first 15 minutes, then uncover to brown the cheese.
Bobby Flay Eggplant Al Forno Recipe
Description
This Bobby Flay Eggplant Al Forno features tender planks of roasted eggplant brushed with a garlic-pesto olive oil and crusted with golden parmesan cheese.
Ingredients
Instructions
- Preheat oven to 375°F.
- Peel eggplant and slice lengthwise into thin planks.
- Whisk olive oil, minced garlic, and pesto in a bowl.
- Spray a baking sheet; arrange eggplant in a single layer.
- Brush eggplant with the oil mixture.
- Season with salt and pepper; top generously with parmesan.
- Bake 25-30 minutes until golden and bubbly.
Notes
- Oil Amount: Eggplant acts like a sponge. If you run out of oil while brushing, mix a little more; dry eggplant will be tough.
- Slicing: Aim for 1/4-inch thickness for the best balance of tender flesh and crispy cheese.
- Garlic: Mince the garlic very finely so you don’t get large chunks of raw garlic in a bite.
