Author Notes: What if eggplant parm was less like a layered casserole and more like an open-faced sandwich? You’d get this. To make the fresh breadcrumbs, just tear any bread into small pieces by hand. —Emma Laperruque
Food52 Review: This is one of our Big Little Recipes. Read more here: 5-Ingredient Eggplant Parm Skips the Fuss, Keeps the Cheese. —The Editors
Prep time: 20 min
Cook time: 40 min
cup olive oil, plus more for drizzling
(28-ounce) can whole, peeled tomatoes
teaspoon kosher salt, plus more for sprinkling
medium globe eggplant
cup fresh breadcrumbs
cup grated low-moisture, whole-milk mozzarella
tablespoons grated parmesan
- Get the tomato sauce going. Add the olive oil to a pot and set over medium heat. When it’s shimmery, add the tomatoes and their juices. Smush with a spoon to break up a bit. Add the salt and stir. Cook—somewhere between a simmer and boil, stirring every so often—for about 30 minutes, or until thick and jammy.
- Preheat the oven to 400° F.
- Cut the eggplant in half lengthwise—so, from stem to tush. Now, cut a diagonal crosshatch pattern in each: sort of like a duck breast. Figure 1/2-inch deep, 3/4-inch diamonds. Line a rimmed sheet tray with parchment or foil or a silicone mat. Place the eggplant haves on top, cut side facing up. Drizzle with olive oil and sprinkle with salt. Rub both into the eggplant with your hands.
- Roast for about 28 minutes or until tender. During the last couple minutes, add the breadcrumbs to the sheet pan to toast a little. Pull from the oven and raise the temperature to 475° F. Mix the mozzarella and parm in a small bowl to combine. Top each eggplant half with 6 tablespoons tomato sauce, spreading evenly with a spoon. Now top each with roughly a quarter of the cheese. Then each with half the breadcrumbs. Finish with the remaining cheese.
- Bake until the cheese is bubbly and browned, about 4 minutes.
- Let cool a little before serving. Serve with a fork and very sharp, steak-worthy knife.
- This recipe is a Community Pick!