Ingredients
1 eggplant
1 shallot
4 garlic cloves
1 oz fresh basil
1/2 cup parmasan cheese
1 log shredded mozzarella
¼ cup panko breadcrumbs
2 tsp Italian seasoning
14.5 oz fire roasted diced tomatoes
3 tbsp + 1 tsp olive oil*
Salt and pepper*
Directions:
Bake the eggplant
Preheat oven to 425°F. Trim the eggplant and cut lengthwise into 4 planks. Place on a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Bake until lightly browned on each side, flipping halfway through, 15 to 20 minutes.
Prepare the produce
Peel and mince the shallot and garlic. Pick and tear the basil leaves. Add just half the minced garlic, mozzarella, panko breadcrumbs, parmasan cheese and 2 tsp olive oil to a small bowl. Toss to combine.
Make the tomato sauce
Heat 1 tbsp olive oil in a medium saucepan over medium-high heat. Add minced shallot, remaining minced garlic, and Italian seasoning. Cook until fragrant, 2 to 3 minutes. Add tomatoes, ¼ tsp salt, and a pinch of pepper, and reduce heat to medium-low. Simmer until sauce is slightly thickened, 5 to 7 minutes.
Bake eggplant with topping
Remove the baked eggplant from the oven and top with garlicky tomato sauce and breadcrumb mixture. Return to oven and bake until breadcrumbs are golden brown, another 4 to 6 minutes.
Serve with fresh basil!