Martha Stewart's Baked Eggplant (Aubergine) Parmesan

Recipe by Sana7149
READY IN: 1hr 30mins




  • Preheat oven to 375°F
  • 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.
  • 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°F.
  • 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.
  • 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.