A Little Eggplant Parm
1 hr 15 min2 servings
A two-serving eggplant parmesan with deeply browned roasted eggplant, tomato-anchovy sauce, toasted breadcrumbs, and melted mozzarella.
| prepPreheat oven to 450°F / 230°C | ||||
| 1 large globe eggplant (about 900 g), sliced ½–¾" thick | Roast eggplant 450°F / 230°C, 25–30 min | Layer sauce, eggplant, parmesan, capers, oregano, parsley & mozzarella | Bake 450°F / 230°C until cheese browns, 15–20 min | |
| 60 ml olive oil (for roasting) | ||||
| Kosher salt, freshly ground black pepper | ||||
| 60 ml olive oil (for sauce) | Cook onion & garlic until browned, 8–10 min | Add red pepper, anchovies, tomatoes; simmer 15–30 min | ||
| 1 small onion, thinly sliced | ||||
| 4 garlic cloves, thinly sliced | ||||
| Crushed red pepper flakes (optional) | ||||
| 4 anchovy fillets (optional) | ||||
| 1 800 g can whole San Marzano tomatoes, crushed | ||||
| 30 ml olive oil (for breadcrumbs) | Toast breadcrumbs in oil, 5–7 min | |||
| 90 g panko bread crumbs | ||||
| 30 g grated parmesan | ||||
| 2–3 tablespoons capers, coarsely chopped | ||||
| 2 tablespoons chopped fresh oregano or marjoram | ||||
| 20 g coarsely chopped parsley | ||||
| 225 g fresh mozzarella, thinly sliced or torn | ||||
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