Martha Stewart'S Baked Eggplant (Aubergine) Parmes

Name: Martha Stewart'S Baked Eggplant (Aubergine) Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil, for baking sheets; 2 large eggs; 3/4 cup plain breadcrumbs; 3/4 cup finely grated parmesan cheese, plus; 2 tablespoons grated parmesan cheese, for topping; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; coarse salt; pepper; 2 large eggplants, peeled and sliced into 1/2-inch rounds (2 1/2 pounds total); 6 cups store-bought chunky tomato sauce (see recipe below) or 6 cups homemade chunky tomato sauce (see recipe below); 1 1/2 cups mozzarella cheese, shredded

Servings: persons

olive oil, for baking sheets
2 large eggs
3/4 cup plain breadcrumbs
3/4 cup finely grated parmesan cheese, plus
2 tablespoons grated parmesan cheese, for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
coarse salt
pepper
2 large eggplants, peeled and sliced into 1/2-inch rounds (2 1/2 pounds total)
6 cups store-bought chunky tomato sauce (see recipe below) or 6 cups homemade chunky tomato sauce (see recipe below)
1 1/2 cups mozzarella cheese, shredded

1
Preheat oven to 375u00b0F
2
Brush 2 baking sheets with oil; set aside.
3
In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
4
In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
5
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
6
Bake until golden brown on bottom, 20 to 25 minutes.
7
Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
8
Remove from oven; raise oven heat to 400u00b0F.
9
Spread 2 cups sauce in a 9-by-13-inch baking dish.
10
Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
11
Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.
12
Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
13
Let stand 5 minutes before serving.
14
Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
15
Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
16
Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano.
17
Simmer, stirring occasionally, until thickened, 15 minutes.
18
Season with salt and pepper.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: olive oil, for baking sheets, 2 large eggs, 3/4 cup plain breadcrumbs, 3/4 cup finely grated parmesan cheese, plus, and more.

Yes, Martha Stewart'S Baked Eggplant (Aubergine) Parmesan falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Martha Stewart'S Baked Eggplant (Aubergine) Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions