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    You are in: Home / Recipes / Martha Stewart's Baked Eggplant (Aubergine) Parmesan Recipe
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    Martha Stewart's Baked Eggplant (Aubergine) Parmesan

    Martha Stewart's Baked Eggplant (Aubergine)  Parmesan. Photo by ms_bold

    1/5 Photos of Martha Stewart's Baked Eggplant (Aubergine) Parmesan

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on October 05, 2009


      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.

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    • on July 19, 2010


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 21, 2010


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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (65)


    Nutritional Facts for Martha Stewart's Baked Eggplant (Aubergine) Parmesan

    Serving Size: 1 (377 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 244.0
    Calories from Fat 90
    Total Fat 10.0 g
    Saturated Fat 5.2 g
    Cholesterol 72.4 mg
    Sodium 1351.6 mg
    Total Carbohydrate 26.0 g
    Dietary Fiber 7.9 g
    Sugars 12.0 g
    Protein 15.4 g

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