Name: Eggplant Parmesan with Fresh Mozzarella
Yield: 8 Servings
Ingredients: ¾ cup plus 2 Tbsp. olive oil, divided; 1 medium onion, finely chopped; 10 garlic cloves, 2 finely chopped, 8 whole; 2 tablespoons tomato paste; 1 28-oz. can whole peeled tomatoes; Kosher salt and freshly ground black pepper; 4 medium or 8 small eggplants (about 4 lb.), halved lengthwise; 8 sprigs oregano; 1¼ cups coarse fresh breadcrumbs; 12 oz. fresh mozzarella, torn into bite-size pieces; 3 oz. Parmesan, finely grated (about ¾ cup)

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Marcus Nilsson

Removing all but a strip of the eggplant’s skin lets the flesh meld with the sauce without falling apart—that's the secret of this baked eggplant parmesan recipe. This is part of BA's Best, a collection of our essential recipes.

Recipe notes