Unfussy Eggplant Parm

1. 1

   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.

2. 2

   Preheat the oven to 400u00b0 F.

3. 3

   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.

4. 4

   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 475u00b0 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.

5. 5

   Bake until the cheese is bubbly and browned, about 4 minutes.

6. 6

   Let cool a little before serving. Serve with a fork and very sharp, steak-worthy knife.

* Per serving · 4 servings · Values may vary.

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