Eggplant Parmesan with Fresh Mozzarella

1. Preheat oven to 400 degrees.
2. Using a vegetable peeler, remove skin from rounded side of each eggplant half, leaving a 1″ strip of skin around the cut edges.
3. Drizzle a rimmed baking sheet with ¼ cup of olive oil.
4. Place eggplant halves, whole garlic cloves and oregano sprigs on a rimmed baking sheet.
5. Turn eggplant to coat with oil, season with Lo-Salt and pepper and place cut side down.
6. Cover baking sheet with aluminum foil and bake until eggplants are very soft (40-45 minutes).

For the Sauce

While the eggplant is baking, prepare the sauce. Heat 2 tablespoons olive oil in a medium skillet or saucepan over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown. 4-6 minutes. Add chopped garlic and chile flakes, stir and cook until garlic is fragrant, about 1 minute. Stir in tomato paste, cook until beginning to darken, about 2 minutes. Add the chopped tomatoes and add about ¼ teaspoon of LoSalt and pepper. Bring to a gentle boil, lower heat and continue to cook until slightly thickened, about 15-20 minutes. Remove from heat and set sauce aside.

Toss panko bread crumbs with paprika and 1 tablespoon olive oil in a medium bowl. Transfer eggplant, oregano and garlic to a large baking dish. Place eggplant cut side up, top with tomato sauce and mozzarella, then sprinkle with panko crumbs and Parmesan. Bake until mozzarella is bubbling and panko crumbs are golden, 25-30 minutes.

Notes

Adapted from from Bon Appetit magazine, October 2103. Recipe was cut in half and made lower sodium by substituting LoSalt, panko bread crumbs, and less cheese.