Food Everything+ Add
← All recipes

Baked Eggplant Parmesan

by Martha Stewart
summerdinnerItalian-Americanvegetarianweeknighthealthyeasy
Yield: 8 servingsPrep: 20 minsCook: 1 hr 5 minsTotal: 1 hr 25 mins
Source: http://www.marthastewart.com/313564/baked-eggplant-parmesan?newtemplate

Ingredients

produce
  • 2 largeeggplants(peeled and sliced into ½-inch rounds)
protein
  • 2eggs
dairy
  • 3/4 cupParmesan(finely grated)
  • 1 1/2 cupsmozzarella(shredded)
pantry staple
  • 1 teaspoondried oregano(dried)
  • extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/2 teaspoondried basil(dried)
  • 3/4 cupplain dry breadcrumbs(plain)
  • 6 cupschunky tomato sauce(store-bought or homemade)

Instructions

  1. Preheat oven to 375°F. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
  2. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
  3. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
  4. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400°F.
  5. Spread 2 cups sauce in a 9-by-13-inch baking dish.
  6. Arrange half the eggplant in dish.
  7. Cover eggplant with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella.
  8. Sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.