Deconstructed Eggplant Parmesan

1. 1

   To prepare the eggplant, sprinkle with about 1/2 teaspoon salt and let stand, in a colander, about 20 minutes; drain, pat dry, and season with salt and pepper.

2. 2

   Heat some of the oil in a large skillet, over medium high heat, and cook eggplant, undisturbed, until golden, about 4 minutes; flip and cook an additional 3 to 4 minutes (you'll need to do this in a single layer and in batches).

3. 3

   Drain eggplant on paper toweling; repeat until all the eggplant is cooked.

4. 4

   Turn heat down to medium, add 3 tablespoons of oil and add 4 garlic cloves; cook until golden, about 2 minutes.

5. 5

   Add tomatoes and oregano; cook, breaking up the tomatoes, until they start form a sauce, about 15 minutes.

6. 6

   Add basil and 4 tablespoons Parmesan; simmer 5 minutes more.

7. 7

   Meanwhile, heat a small skillet, over medium heat, add 1 tablespoon oil, mince the remaining garlic and add to the skillet, along with the bread crumbs; toast, stirring, until bread crumbs just start to brown, about 2 minutes.

8. 8

   Remove from heat and stir in 1 tablespoon Parmesan; season with a pinch of salt.

9. 9

   To serve, arrange eggplant on a large platter and spoon dollops of ricotta over, then top with sauce; scatter bread crumb mixture over sauce, top with mozzarella and garnish with basil leaves, then drizzle with oil.

* Per serving · 4 servings · Values may vary.