A Little Eggplant Parm - Alison Roman

Name: A Little Eggplant Parm - Alison Roman
Ingredients: 1 large globe eggplant ( about 2 pounds), sliced about ½”-¾” thick; 1/2 cup olive oil , divided; Kosher salt, freshly ground black pepper; 1 smal l 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; 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

www.alisoneroman.com

I didn’t know eggplant parm could taste this good, and yet! This one is crispy, briny, saucy, and wonderful.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alisoneroman.com.

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Ingredients

1 large globe eggplant ( about 2 pounds), sliced about ½”-¾” thick
1/2 cup olive oil , divided
Kosher salt, freshly ground black pepper
1 smal l 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
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