Weeknight Harissa Eggplant Parm

Forget battering or frying individual eggplant slices! This recipe employs a layer of toasted breadcrumbs under a blanket of melty cheese to replicate the flavors and textures of classic eggplant Parmesan in a fraction of the time. At the base of the skillet, pieces of tender seared eggplant are coated in a quick but flavorful tomato sauce, which gets its robust and smoky heat from harissa. One note: Be sure to taste your harissa plain out of the jar first. If it isn’t very spicy, feel free to add a pinch of crushed red pepper flakes to get your sauce property hot.

Any type of eggplant works in this dish, so if your market is stocked with Japanese, Chinese, or graffiti eggplant, feel free to sub those in. You could even opt for tiny fairy tale eggplant; if they’re small enough, simply halve or quarter lengthwise through the stem to preserve their adorable shape.