Baked Eggs With Eggplant Bolognese Ricotta Parmesan And Basil Bobby Flay Recipes

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.

BAKED EGGS WITH EGGPLANT BOLOGNESE, RICOTTA, PARMESAN AND BASIL | BOBBY FLAY

Steps:

• 1
• For the Eggplant Bolognese: Preheat the oven to 350˚F
• Peel eggplant skin in 1-inch sections so that half of the skin is removed
• Slice each eggplant crosswise into ½-rounds, and then cut each round into ½-inch dice
• 2
• Heat 3 tablespoons olive oil in a large saute pan over high heat until it begins to shimmer
• Add half of the eggplant, season with salt and pepper, and cook, stirring constantly, until the eggplant becomes soft, about 5 minutes
• Transfer the eggplant to a sheet pan in an even layer
• Repeat with another 3 tablespoons olive oil and the remaining eggplant
• 3
• Transfer eggplant to the oven and roast, turning once, until very soft, about 15 minutes
• Remove pan to a cooling rack
• 4
• Heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat
• Add the onion, carrot and celery, and cook, stirring often, until soft, about 5 minutes
• Add the garlic and cook for 30 seconds
• Add the chile flakes and cook for 30 seconds longer
• Stir in the wine, bring to a boil, and cook until completely reduced, about 5 minutes
• Add the tomatoes, ½ cup water and sugar, bring to a boil, lower the heat to medium and cook until tomatoes begin to soften and break down, about 10 minutes
• Using a potato masher, coarsely mash the tomatoes and let cook, stirring occasionally, until sauce has thickened, about 15 minutes more
• Fold cooled eggplant into the sauce along with the basil and oregano and season with salt and pepper to taste
• 5
• For the Calabrian Chile Oil: Combine olive oil, chiles and ¼ teaspoon kosher salt in a blender and process for 1 minute
• Pour into a bowl
• 6
• To assemble the recipe: Preheat the oven to 375˚F
• Transfer the eggplant bolognese to a large high-sided sauté pan and bring to a simmer
• Gently crack eggs into skillet over tomatoes
• Season with salt and pepper
• Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes
• 7
• Meanwhile, combine ricotta, grated Parmigiano-Reggiano, chopped basil and salt and pepper to taste in a medium bowl
• 8
• Remove pan from the oven, dollop the cheese mixture on top of the eggs, drizzle with the calabrian chile oil and garnish with more basil and shaved parmigiano
• Serve with the toasted ciabatta