This five-ingredient eggplant parm loses all the fuss and keeps all of the reward.
has the smallest-possible ingredient list and big, BIG everything else: flavor, ideas, wow factor. Psst: We don't count salt, pepper, and certain fats , since we're guessing you have those covered. Today, we're making eggplant parm weeknight-friendly.Make tomato sauce. Maybe garlic and onion. Or anchovies and red pepper flakes. Or tomato paste and red wine. Or all of the above. Slice a couple eggplants into rounds. Season them lavishly with salt and let drain—like, for a while.
. She tops the casserole with cubed, buttered bread pieces. I like to tear mine, but the size and spirit are the same. Toss these on the sheet pan with the eggplant to crisp up.I’ll never say no to a puttanesca. But not all tomato sauces need so much going on. When you’re showing off a gorgeous eggplant—and, ahem, covering it in cheese—give those ingredients a chance to shine. Marcella Hazan’s tomato sauce is little more than tomatoes, butter, and salt.
While most eggplant parms include many layers, this one takes after my favorite kind of sandwich: open-faced. Pull the eggplant from the oven, smother with tomato sauce, cheese, breadcrumbs, and, why not, a little more cheese. Pop back in the oven until melty. Serve each person their own saucy, gooey eggplant half with a fork, sharp knife, and stack of napkins.
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