Main Dishesbonappetit4.8
Weeknight Harissa Eggplant Parm
No coating or frying here! Toasted breadcrumbs and a blanket of melty cheese replicate the flavors and textures of eggplant parm in a fraction of the time.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●oven
- ●pan
📝 Preparation Steps
1
Place a rack in upper third of oven; heat broiler. Heat 3 Tbsp. extra-virgin olive oil in a large ovenproof skillet over medium-high. Add 1 cup panko and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring often, until panko is golden brown and crisp, about ⏱️ 3 minutes. Transfer to a small bowl.
panko1 cup
2
Heat ⅓ cup extra-virgin olive oil in same skillet over medium. Add 1 lb. globe eggplant (about 1 medium), cut into 1" pieces, and cook, tossing occasionally, until lightly browned, about ⏱️ 5 minutes. Sprinkle in 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring often, until eggplant is well browned and tender, 5–⏱️ 7 minutes. Transfer to a medium bowl.
. globe eggplant (about 1 medium), cut into 1" pieces1 lb
3
Heat remaining 2 Tbsp. extra-virgin olive oil in same skillet over medium. Add 1 medium onion, finely chopped, and cook, stirring often, until softened, about ⏱️ 4 minutes. Add 5 garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about ⏱️ 2 minutes. Add ¼ cup harissa and ¼ tsp. crushed red pepper flakes (if using) and cook, stirring often, until slightly darkened in color, about ⏱️ 2 minutes. Add one 28-oz. can crushed tomatoes and cook, stirring often, until sauce is slightly thickened, 5–⏱️ 7 minutes; season with salt.
medium onion, finely chopped128-oz. can crushed tomatoes1
4
Add eggplant back to pan and stir into sauce. Sprinkle panko evenly over and scatter 12 oz. fresh mozzarella, coarsely grated (about 1½ cups), and 2 oz. Parmesan, finely grated (about 1 cup), on top (cheese should completely cover panko).
panko1 cup. fresh mozzarella, coarsely grated (about 1½ cups)12 oz. Parmesan, finely grated (about 1 cup)2 oz
5
Broil eggplant parm until cheese is melted and blistered, about ⏱️ 3 minutes. Remove from broiler and top with parsley leaves with tender stems and basil leaves just before serving.
Parsley leaves with tender stems and basil leaves (for serving)
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