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Deconstructed Eggplant Parmesan

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“"Deconstructed" dishes are so very fun to make and elegant looking. In this recipe, the eggplants are cooked without breading, covered in ricotta, fresh sauce, mozzarella, and then the whole thing is topped with toasted bread crumbs. Adapted from Melissa Clark, Food Editor, New York Times.”

Ingredients Nutrition


  1. To prepare the eggplant, sprinkle with about 1/2 teaspoon salt and let stand, in a colander, about 20 minutes; drain, pat dry, and season with salt and pepper.
  2. Heat some of the oil in a large skillet, over medium high heat, and cook eggplant, undisturbed, until golden, about 4 minutes; flip and cook an additional 3 to 4 minutes (you'll need to do this in a single layer and in batches).
  3. Drain eggplant on paper toweling; repeat until all the eggplant is cooked.
  4. Turn heat down to medium, add 3 tablespoons of oil and add 4 garlic cloves; cook until golden, about 2 minutes.
  5. Add tomatoes and oregano; cook, breaking up the tomatoes, until they start form a sauce, about 15 minutes.
  6. Add basil and 4 tablespoons Parmesan; simmer 5 minutes more.
  7. Meanwhile, heat a small skillet, over medium heat, add 1 tablespoon oil, mince the remaining garlic and add to the skillet, along with the bread crumbs; toast, stirring, until bread crumbs just start to brown, about 2 minutes.
  8. Remove from heat and stir in 1 tablespoon Parmesan; season with a pinch of salt.
  9. To serve, arrange eggplant on a large platter and spoon dollops of ricotta over, then top with sauce; scatter bread crumb mixture over sauce, top with mozzarella and garnish with basil leaves, then drizzle with oil.

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