This recipe employs a layer of toasted breadcrumbs under a blanket of melty cheese to replicate the flavors and textures of eggplant parm in a fraction of the time.
Pieces of tender seared eggplant are coated in a quick but flavorful tomato sauce, which gets its robust and smoky heat from harissa.
Any type of eggplant works in this dish, so feel free to use Japanese, Chinese, or graffiti eggplant. Optionally, add a pinch of crushed red pepper flakes if your harissa isn't very spicy.
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