Servings: 4

Gratin Topping: subheading: Gratin Topping:
1 cup panko 1 cup panko
½ cup grated pecorino ½ cup grated pecorino
3 tablespoons extra-virgin olive oil 3 tablespoons extra-virgin olive oil
2 teaspoons chopped oregano 2 teaspoons chopped oregano
½ teaspoon kosher salt ½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper ¼ teaspoon freshly ground black pepper
 
Eggplant and Tomatoes: subheading: Eggplant and Tomatoes:
1 cup thinly sliced red onion 1 cup thinly sliced red onion
1 cup halved cherry tomatoes 1 cup halved cherry tomatoes
1 cup chopped heirloom tomatoes 1 cup chopped heirloom tomatoes
1¼ cups tomato puree 1¼ cups tomato puree
⅓ cup extra-virgin olive, plus more for drizzling ⅓ cup extra-virgin olive, plus more for drizzling
1 teaspoon soy sauce 1 teaspoon soy sauce
¼ teaspoon sriracha ¼ teaspoon sriracha
5 large cloves garlic, thinly sliced 5 large cloves garlic, thinly sliced
2 large eggplants, cut vertically and flesh scooped out (reserve eggplant skin) 2 large eggplants, cut vertically and flesh scooped out (reserve eggplant skin)
1 cup grated or finely chopped fresh whole milk buffalo mozzarella (or other mozzarella cheese) 1 cup grated or finely chopped fresh whole milk buffalo mozzarella (or other mozzarella cheese)

For the gratin topping: subheading: For the gratin topping:
Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil.
For the eggplant and tomatoes: subheading: For the eggplant and tomatoes:
Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl.
Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined.
Put the scooped-out eggplants in a baking dish.
Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top.
Bake, uncovered, until the eggplants are tender and the tops are lightly browned, 45 to 60 minutes.
If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time.
Remove from oven and let rest for 10 minutes before serving.
Drizzle with olive oil to taste.