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Categories:Viewed: 9 - Published at: 6 years ago
Ingredients
- 1/4 cup olive oil, plus more for drizzling
- 1 (28-ounce) can whole, peeled tomatoes
- 1 teaspoon kosher salt, plus more for sprinkling
- 1 medium globe eggplant
- 1/2 cup fresh breadcrumbs
- 1/4 cup grated low-moisture, whole-milk mozzarella
- 2 tablespoons grated parmesan
Method
- 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.
