Unfussy Eggplant Parm Recipe on Food52
"What if eggplant parm was less like a layered casserole and more like an open-faced sandwich? You’d get this. To make the fresh breadcrumbs, just tear any bread into small pieces by hand...."
INGREDIENTS
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1/4 cup olive oil, plus more for drizzling
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1 (28-ounce) can whole, peeled tomatoes
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1 teaspoon kosher salt, plus more for sprinkling
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1 medium globe eggplant
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1/2 cup fresh breadcrumbs
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1/4 cup grated low-moisture, whole-milk mozzarella
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2 tablespoons grated parmesan
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