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

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Eggplant Parmesan with Fresh MozzarellaMarcus Nilsson

Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.

Recipe notes

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Recipe notes

55 Ways to Cook With Canned Whole Tomatoes

51 Reasons to Use the Good Parmesan

Our 61 Best Mozzarella-Packed Recipes

How to Buy and Store Mozzarella Like a Pro

Skip That Boring Black Orb, Pick Up One of These Pretties Instead

Meat-Free Mains With Major-Flavor