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Weeknight Harissa Eggplant Parm
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Rating : 5
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Brief Description
Toasted breadcrumbs and melty cheese with eggplant for a fast version of traditional eggplant parmesan.
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Main Ingredient
eggplant
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Category: Vegetarian
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Cuisine: Italian
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Prep Time: 25 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Posted By: gardner.marilyn
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Posted On: Oct 24, 2024
Number of Servings:
Ingredients:
- 5 tablespoons - plus 1/3 cup extra-virgin olive oil, divided
- 1 cups - panko
- 2 teaspoons - Diamond Crystal OR 1 tsp. Morton kosher salt, divided
- 1 pounds - globe eggplant, cut into 1-inch pieces
- 1 - medium onion, finely chopped
- 5 cloves - garlic, thinly sliced
- 1/4 cups - harissa
- 1/4 teaspoons - crushed red pepper flakes (optional)
- 1 cans - 28 oz. can crushed tomatoes
- 12 ounces - fresh mozzarella, coarsely grated (about 1-1/2 cups)
- 2 ounces - Parmesan, finely grated (about 1 cup)
- - Parsley leaves with tender stems and basil leaves (for serving)
Directions:
Step 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.
Step 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.
Step 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.
Step 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).
Step 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.
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