Martha Stewart’s Baked Eggplant Parmesan is probably the best eggplant Parmesan recipe I’ve tried yet!
I love that the eggplant is not fried but still has that classic taste.
This is definitely my new, favorite recipe for eggplant!
Tastes great and leftovers (If there are any!) are even better the next day!
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Martha Stewart's Baked Eggplant Parmesan is one of the tastiest eggplant Parmesan recipes I've ever tried. Delicious!
- 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 beloor 6 cups homemade chunky tomato sauce (see recipe below
- 1 1/2 cups mozzarella cheese shredded
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Preheat oven to 375°Brush 2 baking sheets with oil; set aside.
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In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
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In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
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Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
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Bake until golden brown on bottom, 20 to 25 minutes.
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Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400°F.
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Spread 2 cups sauce in a 9-by-13-inch baking dish.
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Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
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Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.
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Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
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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.
Enjoy!
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Recipe based on one by Sana
Photo by Ms B.