Eggplant Parmesan Deconstructed

By cbingham

Ingredients

• 1 large eggplant sliced into 1/4" rounds
• 3/4 tsp kosher salt & pepper
• 3/4 cup EVOO, plus more for drizzling
• 5 garlic cloves
• 4 cups cherry tomatoes, halved
• 4 sprigs oregano
• 3 sprigs basil, plus 5 large leaves
• 5 tbs Parmesan
• 1/4 cup panko
• 1/3 cup ricotta
• 2 oz. fresh mozarella

Details

Servings 6

Preparation

Step 1

Place eggplant slices in a colander over a bowl, season with 1/2 tsp salt. Let stand 20 minutes. Drain & pat dry, season with pepper. Working in batches, heat some oil in large skillet over medium-high heat. Add eggplant and cook without moving until underside is golden, about 4 minutes. Flip and cook 3-4 minutes more. Transfer to paper-towel lined plate. Let skillet cool then return it to medium heat and add 3 tbs oil. Smash & peel 3 garlic cloves, add to skillet for about 2 minutes. Add tomatoes & oregano,breaking up tomatoes until sauce forms, about 15 minutes. Add basil & 4 tbs parmesan, simmer 5 minutes longer. While the sauce simmers, in a small skillet over medium heat, warm 1 tbs oil. Add 1 clove minced garlic and breadcrumbs, about 2 minutes. Remove from heat and stir in 1 tbs parmesan & pinch of salt. Arrange eggplant on a large platter. Spoon dollops of ricotta over the eggplant & top with sauce. Scatter breadcrumbs over sauce. Top with mozzarella and garnish with basil leaves.