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Baked Eggplant with Onions & Fresh Tomatoes Recipe

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Baked Eggplant with Onions & Fresh Tomatoes
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Ingredients

  • 2 lbs. small, firm eggplants
  • 1 Tbsp. plus 3/4 tsp. Kosher salt
  • 1-1/2 lbs. ripe plum tomatoes (about 6)
  • 1 lb. low-moisture mozzarella, cut into 1/2-inch cubes
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 tsp. peperoncino flakes, or to taste
  • 1/2 cup extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 6 plump garlic cloves, crushed
  • Bread Crumb Topping:
  • 1 cup dry breadcrumbs
  • 1 Tbsp. chopped fresh Italian parsley
  • 1 Tbsp. chopped fresh thyme
  • 1/2 tsp. dried oregano
  • 1/4 cup freshly grated pecorino or Parmigiano-Reggiano
  • 1 tsp. grated lemon zest
  • pinch of salt
  • 2 Tbsp. extra-virgin olive oil

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