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Skillet-Baked Eggplant with Tomatoes and Mozzarella
This isn’t exactly eggplant Parmesan, but it’s a cheesy, tomatoey, one-skillet dish with an equally high comfort-food quotient that’s much easier to make. We skip the messy breading on the eggplant and brown the slices naked, then simmer them in a garlicky tomato-basil sauce. For textural contrast, we garnish the dish after baking with toasted panko breadcrumbs that have been mixed with salty, savory pecorino cheese. Italian eggplant is the type to use here; they’re smaller, thinner-skinned and less seedy than standard globe eggplants, but not as slim as Japanese or Chinese varieties. Serve with a warm crusty Italian loaf—or better yet, with slices of buttery garlic bread.
4 to 6
Servings
Don’t be concerned that the eggplant isn’t fully cooked after browning. The slices will finish cooking directly in the sauce, soaking up lots of tomato and garlic flavor.
1¼ hours
Ingredients
-
6
tablespoons extra-virgin olive oil, divided
-
½
cup panko breadcrumbs
Directions
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01Heat the oven to 400°F with a rack in the middle position. In a 12-inch oven-safe nonstick skillet over medium, combine 1 tablespoon oil, the panko and ¼ teaspoon each salt and pepper. Cook, stirring often, until golden brown, 3 to 4 minutes. Transfer to a small bowl and stir in half of the pecorino; set aside.
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