Cooking eggplant doesn’t have to be scary! Our eggplants are smaller and more tender than the usual store-bought ones, and don’t usually require any salting or pressing to make them chew-able. This twist on the classic parm recipe doesn’t even require all the battering and frying that traditional parm does, so that you can spend less time prepping and more time eating!
1 large or 3 small eggplant (our are usually on the smaller side!) sliced about ½”-¾” thick
1/2 cup olive oil, divided
Kosher salt, freshly ground black pepper
1 small onion (yellow, white, or red), thinly sliced
4 garlic cloves, thinly sliced
Crushed red pepper flakes (optional)
4 anchovy fillets (optional), plus more if you want
1 28 oz. can whole San Marzano tomatoes, crushed (or 2-3 large Heirloom Toms from Sungrounded Farm, diced)
¾ cup panko bread crumbs
1/3 cup (about) grated parmesan
2–3 tablespoons capers, coarsely chopped
2 tablespoons chopped fresh oregano or marjoram (you can skip, or use half the amount of dried)
⅓ cup coarsely chopped parsley, divided
8 oz. fresh mozzarella, thinly sliced or torn
Serve on top of pasta or with just a side salad.
For cooking instructions visit: https://www.alisoneroman.com/recipes/eggplant-parm