Weeknight Harissa Eggplant Parm
Recipe: https://recipestripper.com/recipes/a249d2d8-54de-416a-a395-081ca0aa0922
Original source: https://www.bonappetit.com/recipe/weeknight-harissa-eggplant-parm?srsltid=AfmBOoqsuMY7l4kxJ1dngALPnh6rl9QaDC7SLcjimIj7UL6nHAd0frbm
Recipe image: https://assets.bonappetit.com/photos/669714bd620089b777c2e479/16:9/w_4336,h_2439,c_limit/0924_DIS_Weekend-Harissa-Eggplant-Parm_Web_0473-IG.jpg

No coating or frying here! Toasted breadcrumbs and a blanket of melty cheese replicate the flavors and textures of eggplant parm in a fraction of the time.
Yield: 4 servings
Total time: 45 minutes

Ingredients
- 5 Tbsp. plus ⅓ cup extra-virgin olive oil, divided
- 1 cup panko
- 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
- 1 lb. globe eggplant (about 1 medium), cut into 1" pieces
- 1 medium onion, finely chopped
- 5 garlic cloves, thinly sliced
- ¼ cup harissa
- ¼ tsp. crushed red pepper flakes (optional)
- 1 28-oz. can crushed tomatoes
- 12 oz. fresh mozzarella, coarsely grated (about 1½ cups)
- 2 oz. Parmesan, finely grated (about 1 cup)
- Parsley leaves with tender stems and basil leaves (for serving)

Instructions
1. Place a rack in upper third of oven; heat broiler. 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.
2. Heat ⅓ cup extra-virgin olive oil in same skillet over medium. Add 1 lb. globe eggplant (about 1 medium), cut into 1" pieces, 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.
3. Heat remaining 2 Tbsp. extra-virgin olive oil in same skillet over medium. Add 1 medium onion, finely chopped, and cook, stirring often, until softened, about 4 minutes. Add 5 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.
4. Add eggplant back to pan and stir into sauce. Sprinkle panko evenly over and scatter 12 oz. fresh mozzarella, coarsely grated (about 1½ cups), and 2 oz. Parmesan, finely grated (about 1 cup), on top (cheese should completely cover panko).
5. 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.