Unfussy Eggplant Parmesan

When I read this recipe, it was so simple and genius it blew my mind.  I couldn't wait to try it.  Who doesn't love eggplant parmesan?  But the breading, and frying, and layering can all be a bit time consuming and laborious. This proved to be a great recipe with all the great flavors of eggplant parmesan, that really was unfussy.  And delicious.  And probably slightly healthier with no frying.   I made it even more 'unfussy' by using pre-made tomato sauce, but adding a few fresh tomatoes for a better taste.  The idea came from this Food52 recipe.

Unfussy Eggplant Parmesan
Serves 4
Ingredients:

• 2 large globe eggplants
• 1 24 oz. jar tomato sauce (or you can make your own like the Food52 recipe)
• 1 Roma tomato, cut in quarters
• 1/2 c. shredded low moisture mozzarella cheese
• 2 tbs. grated parmesan 
• 1/2 c. roughly torn bread
• salt
• olive oil
• optional: Basil leaves for garnish, Parmesan curls

Directions:

1. Preheat oven to 400F.  Cut eggplants lengthwise in half.  Score cut sides in diagonal cross-hatch pattern, about 1/2 inch deep.  Drizzle with olive oil and sprinkle with salt.  Rub oil and salt in with your hands. Roast the eggplants cut side up on a rimmed baking sheet until tender, about 28-30 minutes.
2. Meanwhile, in a small sauce pan, bring about 1 tbs. olive oil to a simmer over medium heat.  Add tomato sauce and tomato and simmer until tomato is softened.  After about 10 minutes, mash up the tomato with the back of a spoon.  Add salt and pepper to taste.
3. Once eggplant is finished roasting, remove from oven and turn oven up to 475F.  Spoon tomato sauce over each half.  Follow with cheese and breadcrumbs. Drizzle with small amount of olive oil.
4. Roast in oven for another 3-5 minutes or until cheese is bubbly and melted.
5. Garnish eggplant with Parmesan curls (shave parmesan with a vegetable peeler) and basil.  Serve with a steak knife and fork.