Log in to your account to save this recipe, or create an account and start building out your cookbook
Cooking 101
We love classic eggplant parm, don’t get us wrong! But sometimes we’re just not in the mood for all the steps it takes to bread and pan-fry tons of eggplant. We’ve modified a simple version for an easy weeknight parm that packs tons of flavor, without stacking all those dishes in the sink.
Chef Tip: Salting the eggplant draws out the bitterness, don’t skip that step! Broil it afterwards for super crispy squash that you don’t have to fry.
Salt
2 large eggplants, cut into 1/4-inch-thick rounds
olive oil
2-4 tomatoes, sliced
1-pound fresh mozzarella cheese, sliced
4 oz parmesan cheese, grated
1 cup loosely packed fresh basil leaves, torn
Preheat broiler to high. Sprinkle salt on both sides of eggplant rounds, and place on a sheet pan lined with paper towels. Let liquid drain from eggplant 30 minutes
Pat the eggplant dry. Place in a single layer the baking sheet and drizzle all over generously with olive oil. Broil for about 5 minutes, til golden and crisping
Lower oven temperature to 425°F. In a baking dish, layer tomatoes, mozzarella and Romesco sauce between the slices of eggplant. Top with parmesan and bake until cheese is melted and golden brown, about 15 minutes. Top with basil
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
Get a convenient list of ingredients to pick up everything you need for this recipe.
By giving us your phone number you agree to receive recurring automated marketing text messages (e.g. cart reminders) at the phone number provided. Consent is not a condition to purchase. Msg & data rates may apply. Msg frequency varies. Reply HELP for help and STOP to cancel.
You haven’t added anything to your cart yet.
Browse Products
