Martha Stewart's Baked Eggplant (Aubergine) Parmesan

Sana's Note:

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

• Total Time: 1 hrs 30 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 8

• olive oil , for baking sheets
• 2 large eggs
• ¾ cup plain breadcrumbs
• ¾ cup finely grated parmesan cheese , plus
• 2 tablespoons grated parmesan cheese , for topping
• 1 teaspoon dried oregano
• ½ 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 below) or 6 cups homemade chunky tomato sauce (see recipe below)
• 1 ½ cups mozzarella cheese , shredded

Directions:

1. Preheat oven to 375°F
2. Brush 2 baking sheets with oil; set aside.
3. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
4. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
5. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
6. Bake until golden brown on bottom, 20 to 25 minutes.
7. Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
8. Remove from oven; raise oven heat to 400°F.
9. Spread 2 cups sauce in a 9-by-13-inch baking dish.
10. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
11. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.
12. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
13. Let stand 5 minutes before serving.
14. Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
15. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
16. Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano.
17. Simmer, stirring occasionally, until thickened, 15 minutes.
18. Season with salt and pepper.

Reviews

[javajem]

This was a great recipe! I only used 1 eggplant but it was a big one. I made the sauce from the directions provided but also added a jar of Classico. Baking the eggplant was a terrific option - I tasted the eggplant after baking it and it was so delicious! I would have loved eating it even without the sauce the cheese!

[lolablitz]

Okay, but a very Americanized dish. Made it for my DD's birthday and she ate it and seemed to enjoy it, but my DH and I thought it was boring (a lot of work for boring too in that I made my own sauce and followed the directions to a T), and nothing like the eggplant parm my Italian neighbor makes. We weren't expecting total authenticity - especially with the eggplant being baked - but this was as my DH put it "very safe." I've had this trouble with M. Stewart's recipes before, so I think I'll avoid her in the future.

[Chur B]

Love it! My hubby hates eggplant and he loved this dish. I definitely recommend.