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Martha Stewart's Baked Eggplant Parmesan

Martha Stewart's Baked Eggplant Parmesan

Martha Stewart's Baked Eggplant Parmesan is one of the tastiest eggplant Parmesan recipes I've ever tried. Delicious!

Course Main Course
Cuisine Italian
Keyword Martha Stewart's Baked Eggplant Parmesan
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Resting Time 5 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 275 kcal


  • 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


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