Weeknight Harissa Eggplant Parm

Ingredients

• 5 Tbsp. plus ⅓ cup extra-virgin olive oil
• 1 cup panko
• 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• 1 lb. globe eggplant
• 1 medium onion
• 5 garlic cloves
• 1/4 cup harissa
• 1/4 tsp. crushed red pepper flakes
• 1 28-oz. can crushed tomatoes
• 12 oz. fresh mozzarella
• 2 oz. Parmesan
• Parsley leaves with tender stems and basil leaves

Instructions

1. 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. 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. 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. 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. 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.