Ingredients

The following ingredients have 4 Servings
  • 1 cup fresh or panko breadcrumbs
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon finely chopped fresh oregano
  • Pinch red pepper flakes
  • 1 (28-ounce) can crushed tomatoes
  • 4 small eggplants (about 1 1/2 pounds total), halved lengthwise
  • 8 ounces fresh mozzarella cheese, torn into bite-sized pieces
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons coarsely chopped fresh basil leaves

Instruction

  • Arrange a rack in the top third of the oven and heat to 400°F.
  • Place the breadcrumbs, 1 tablespoon of oil, and a pinch of salt in a small bowl and stir to combine; set aside.
  • Heat 1 tablespoon of oil in an ovenproof 12-inch skillet over medium-low heat until shimmering. Add the garlic, 1/2 teaspoon salt, oregano, and pepper flakes and sauté until fragrant, about 30 seconds.
  • Stir in the tomatoes. Increase the heat to high to bring to a simmer. Reduce the heat to medium-low and simmer until it just begins to thicken, about 5 minutes. Meanwhile, place the eggplant halves in a large bowl. Drizzle with the remaining 1 tablespoon of oil, sprinkle with a big pinch of salt, and toss to coat evenly.
  • When the sauce is ready, nestle the eggplant halves in it cut-side down. Cover and place in the oven to bake until the top of the eggplants look collapsed and puckered, and the flesh is tender when pierced with a knife, 20 to 25 minutes.
  • Remove the skillet from the oven and heat the broiler. Carefully flip over each eggplant half to be cut-side up. Spoon a little of the sauce over each half, then top evenly with the mozzarella. Sprinkle the breadcrumbs and grated Parmesan evenly over the top.
  • Return the skillet to the oven and broil uncovered until the cheese is melted and bubbly and the breadcrumbs are golden-brown, 3 to 4 minutes. Sprinkle with the basil and serve immediately.