This eggplant parm has lots of flavor with very little fuss. A Big Little Recipe has the smallest-possible ingredient list and big, BIG everything else: flavor, ideas, holy-cow factor. Psst: We don't count salt or cooking fat (say, olive oil to sauté onions), since we're guessing you have those covered.SUBSCRIBE TO FOOD52 ►► http://bit.ly/2f1wNmqINGREDIENT LIST1/4 cup olive oil, plus more for drizzling1 (28-ounce) can whole, peeled tomatoes1 teaspoon kosher salt, plus more for sprinkling1 medium globe eggplant1/2 cup fresh breadcrumbs1/4 cup grated low-moisture, whole-milk mozzarella2 tablespoons grated parmesanFULL RECIPE HERE►►https://f52.co/2NoZQiLCONNECT WITH FOOD52Subscribe on Youtube: https://f52.co/youtubeWeb: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
