Martha Stewart's Baked Eggplant Parmesan

Eggplant Parmesan

serves 8

2 large eggs

3/4 cup plain breadcrumbs (I love panko)

3/4 cup finely grated Parmesan cheese, plus 2 T. for topping

1 tsp. dried oregano

1/2 tsp. dried basil

salt and pepper

2 large eggplants, peeled and sliced into 1/4 inch rounds

6 cups tomato sauce (spaghetti sauce)

1 1/2 cup shredded mozzarella cheese

1. Preheat oven to 375 degrees.  Spray baking sheet with olive oil spray.  Set aside.  In a wide, shallow bowl, whisk together eggs and 2 T. water.  In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, basil, and salt and pepper to taste.  

2.  Dip eggplant slices in egg mixture.  Let excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.  Bake until golden brown on bottom, 25-30 minutes.  Turn slices; continue baking until browned on the other side, 25-30 minutes more.  Remove from oven;  raise oven heat to 400 degrees.

3.  Spread 2 cups sauce in a 9x13 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 T. Parmesan.  Bake until sauce is bubbling and cheese is melted, 15-20 minutes.  Let stand 5 minutes before serving.  Serve with spaghetti noodles!

NOTES:  When I've made this, I cooked the eggplant in a 9x13 pan.  I just used one eggplant.  When I took it out of the oven, I just added the sauce to that same pan.  I lifted up the eggplants, and put sauce under them, and then on top as directed.  I only did one layer.  :)

Ann White
November 2013