Martha Stewart's Baked Eggplant (Aubergine) Parmesan

Ingredients

• 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 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.