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Eggplant Parmesan with fresh mozzarella
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| 3/4 cup plus 2 tbsp | olive oil, divided |
| 1 med | onion finely chopped |
| 10 garlic cloves 2 finely chopped, 8 whole | |
| 2 tbsp | tomato paste |
| 1-28 oz can | whole peeled tomatoes |
| Salt | |
| Pepper | |
| 4 med | or halved lengthwise |
| 8 sprig | oregano |
| 1 1/4 cups | fresh breadcrumbs |
| 12 oz | fresh mozzarella torn into bite sized pieces |
| 3 oz | parm finely grated |
1. Heat 1/4 cup oil in a med saucepan over med-high heat. Add onion and cook, stirring occasionally until begin to brown 6-8 min. Add chopped garlic and cook stirring until fragrant about 1 min. Add tomato paste and cook, stirring until beginning to darken about 2 min. Add tomatoes, crushing them with your hands as you add them. Season with salt and pepper. Bring to a boil, reducing heat and simmer partially covered mashing occasionally until slightly thickened. 15-20 min. Set sauce aside.
2. Preheat oven to 400. Using a vegetable peeler remover skin rounded side of each eggplant half, leaving 1 inch strip of skin around the cut edge. Divide eggplants, oregano sprigs, whole garlic cloves and 1/2 cup oil between 2 large rimmed baking sheets. Turn egg plants to coat with oil, season with salt and pepper and place cut side. Cover baking sheets tightly with foil and bake until egg plants are very soft, 40-45 min.
3. Toss breadcrumbs and remaining 2 tbsp oil in a med bowl. Transfer eggplants, oregano and garlic to 2 large shallow baking dishes placing eggplant cut side up. Top egg plant with tomato sauce, mozzarella, then sprinkle with breadcrumbs and parm. Bake until mozzarella is bubbling and breadcrumbs are golden 25-30 min.
Do ahead: tomato sauce can be made 3 days ahead. Let cool. Cover and chill. Eggplants can be cooked 1 day ahead. Keep covered, chill. Entire dish can be assembled 4 hours ahead. Cover and chill
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