SIMPLE EGGPLANT PARM

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Simple Eggplant Parm image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 to 8 servings

Number Of Ingredients 9

4 Japanese eggplants, cut in half lengthwise
1/4 cup olive oil
1 teaspoon kosher salt
1 cup jarred marinara sauce
1 cup shredded mozzarella cheese
1/2 cup panko breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/3 cup fresh basil leaves, torn
1/2 teaspoon red pepper flakes

Steps:

  • Preheat the oven to 400 degrees F.
  • Arrange the eggplant halves cut-side up on a rimmed baking sheet. Using the tip of a knife, score the flesh of the eggplant, being careful not to cut all the way through. Rub them evenly with 2 tablespoons olive oil and season with the salt. Roast until tender, 15 to 20 minutes.
  • Remove the eggplant from the oven and divide the marinara evenly over the halves. Sprinkle with the mozzarella. Mix together the breadcrumbs, Parmesan and remaining 2 tablespoons olive oil in a small bowl. Top the eggplant with the breadcrumb mixture and return to the oven until golden brown and bubbly, about 12 minutes. Sprinkle with the basil and pepper flakes.

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