Martha Stewart’s Baked Eggplant (Aubergine) Parmesan Recipe

Martha Stewart’s Baked Eggplant (Aubergine)  Parmesan Recipe

Total Time

01:30 mins

Preparation 00:20 mins

Cooking 01:10 mins

Recipe ingredients:

Preparation of the recipe:

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.

In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.

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.

Spread 2 cups sauce in a 9-by-13-inch baking dish.

Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.

Repeat with remaining eggplant, sauce, and mozzarella; 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.

Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat.

Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.

Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano.

Simmer, stirring occasionally, until thickened, 15 minutes.

Season with salt and pepper.

Source: Martha Stewart’s Baked Eggplant (Aubergine) Parmesan Recipe