One of the easiest recipes that came out of my Summer eggplant obsession was this deconstructed skillet eggplant parmesan made with fresh breadcrumbs & torn mozzarella cheese. Silky layers of sautéed fairy tale eggplant and tomatoes stand in in stark contrast to the crunchy texture of garlicky breadcrumbs. This is the kind of dish that you hope to eat alone, armed with nothing but the skillet, a knife and fork, and a thick stack of napkins.

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