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Prep time
20 minutes
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Cook time
40 minutes
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Serves
2
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Unfussy Eggplant Parm
Ingredients
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1/4 cup
olive oil, plus more for drizzling
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1
(28-ounce) can whole, peeled tomatoes
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1 teaspoon
kosher salt, plus more for sprinkling
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1
medium globe eggplant
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1/2 cup
fresh breadcrumbs
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1/4 cup
grated low-moisture, whole-milk mozzarella
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2 tablespoons
grated parmesan
Directions
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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.
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Preheat the oven to 400° F.
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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.
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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.
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Bake until the cheese is bubbly and browned, about 4 minutes.
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Let cool a little before serving. Serve with a fork and very sharp, steak-worthy knife.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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