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Martha Stewart's Baked Eggplant (Aubergine) Parmesan

Recipe #154400 | 1½ hours | 20 min prep | SERVES 8 (Change Servings)
(7) RATE IT NOW READ REVIEWS

RECIPE BY: Sana

I make this regularly. I just wanted to have this on hand. NOTE: I use more egg and bread crumbs than suggested

Posted on: Feb 3, 2006

Print Recipe

Ingredients

  • olive oil, for baking sheets
  • 2 large egg
  • 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 eggplant, peeled and sliced into 1/2-inch rounds (2 1/2 pounds total)
  • 6 cups store-bought chunky tomato sauce or homemade chunky tomato sauce (see recipe below)
  • 1 1/2 cups shredded mozzarella cheese

    • Directions

    1. 1
      Preheat oven to 375°. 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.
    2. 2
      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°.
    3. 3
      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.
    4. 4
      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.

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    Featured Reviews for This Recipe

    From: dessertgirl718

    On Feb 5, 2008

    I've been wanting to try my hand at eggplant parmesan for some time now, and this recipe caught my eye because it wasn't as high-fat as others I've seen in which you FRY the eggplant. I used seasoned breadcrumbs and added fresh basil to the mixture, used Classico Cabernet Marinara (two jars) and 2% mozzarella cheese. There was a bit of leftover eggplant - probably could have made another small casserole dish with it if I had had extra sauce and cheese. But the taste was fantastic - everyone who had some raved. I WILL be making again!

    0 people found this review helpful

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    • From: Little_Sister

    On Jan 26, 2008

    Loved this recipe! Just needed 4 servings so only used one large eggplant but kept the egg mixture and the breadcrumb mixture the same as for 8 servings. Baked the eggplant on parchment paper and used a jar of organic pasta sauce. The little bit of leftovers were just as good the next day. Poured some of the leftover sauce over the top and topped that with a little more mozzarella cheese and cooked in oven on 350 for about 15 to 20 minutes. Great with a salad and garlic bread on the side. Thanks Sana!

    0 people found this review helpful

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    • reviewer icon

    From: ms_bold

    On Oct 15, 2007

    Great Eggplant Parmesan that is so easy to prepare. I like that the eggplant is baked instead of fried. I halved the recipe and used jarred marinara sauce. Its such an easy dinner with a salad and garlic bread.

    0 people found this review helpful

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    • From: Scott's Sassy Girl

    On Aug 12, 2006

    This is very good. I used some Pepperidge Farm Herb stuffing mix curshed and more eggs this gave it a really good taste. Scotts Sassy Girl

    1 person found this review helpful

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    • Read all 7 reviews
    Nutrition Facts

    Serving Size 1 (377g)

    Recipe makes 8 servings

    Calories 259
    Calories from Fat 92 (35%)
    Amount Per Serving %DV
    Total Fat 10.2g 15%
    Saturated Fat 5.2g 26%
    Monounsaturated Fat 2.9g
    Polyunsaturated Fat 1.0g
    Trans Fat 0.0g
    Cholesterol 78mg 26%
    Sodium 1351mg 56%
    Potassium 992mg 28%
    Total Carbohydrate 29.7g 9%
    Dietary Fiber 7.9g 31%
    Sugars 12.1g
    Protein 15.5g 31%
    Vitamin A 938mcg 18%
    Vitamin B6 0.3mg 17%
    Vitamin B12 0.9mcg 15%
    Vitamin C 15mg 26%
    Vitamin E 2mcg 9%
    Calcium 288mg 28%
    Iron 3mg 17%

    detailed view...

    how is this calculated?

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