HARISSA EGGPLANT PARM

Chances of setting off a fire alarm is medium, watch out for those browning onions and breadcrumbs.

Ingredients

Yield: 4–6 servings

5 tablespoons plus ⅓ cup extra-virgin olive oil, divided

1 cup panko

2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt

1 eggplant (about 1 medium), cut into 1" pieces

2–3 medium onions, finely chopped

5 garlic cloves, thinly sliced

¼ cup harissa

¼ teaspoon crushed red pepper flakes (optional)

1 28-ounce can crushed tomatoes

12 ounces fresh mozzarella, coarsely grated (about 1½ cups)

1 cup Parmesan, finely grated 

Parsley leaves with tender stems and basil leaves (for serving)

Directions

Step One
Place a rack in upper third of oven; set broiler to high.

Heat 3 Tbsp. extra-virgin olive oil in a large ovenproof skillet over medium-high. Add 1 cup panko and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring often, until panko is golden brown and crisp, about 3 minutes. Transfer to a small bowl.

Step Two
Heat ⅓ cup extra-virgin olive oil in same skillet over medium. Add eggplant and cook, tossing occasionally, until lightly browned, about 5 minutes. Sprinkle in 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring often, until eggplant is well browned and tender, 5–7 minutes. Transfer to a medium bowl.

Step Three
Heat remaining 2 Tbsp. extra-virgin olive oil in same skillet over medium.

Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about 2 minutes. Add ¼ cup harissa and ¼ tsp. crushed red pepper flakes (if using) and cook, stirring often, until slightly darkened in color, about 2 minutes. Add one 28-oz. can crushed tomatoes and cook, stirring often, until sauce is slightly thickened, 5–7 minutes; season with salt.

Step Four
Add eggplant back to pan and stir into sauce. Once everything is coated, remove from heat.

Sprinkle panko evenly over, then scatter 12 oz. fresh mozzarella and Parmesan on top (cheese should completely cover panko).

Step Five
Broil eggplant parm until cheese is melted and blistered, about 3 minutes. Remove from broiler and top with parsley leaves with tender stems and basil leaves just before serving.

In the Rotation

A collection of adapted recipes that avoid setting off the smoke alarm in small apartments. From the curated list of the favorite meals that enter into the rotation of Will Scheideler and September McCarthy.

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