A Little Eggplant Parm

2 servings

1 hr 15 min

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
¼ cup / 60 ml olive oil (for roasting)
Kosher salt, freshly ground black pepper
¼ cup / 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 28 oz / 800 g can whole San Marzano tomatoes, crushed
2 tablespoons / 30 ml olive oil (for breadcrumbs)	Toast breadcrumbs in oil, 5–7 min
¾ cup / 90 g panko bread crumbs
⅓ cup / 30 g grated parmesan
2–3 tablespoons capers, coarsely chopped
2 tablespoons chopped fresh oregano or marjoram
⅓ cup / 20 g coarsely chopped parsley
8 oz / 225 g fresh mozzarella, thinly sliced or torn

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