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Baked-Eggplant Parmesan

Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.

  • prep: 20 mins
    total time: 1 hour 30 mins
  • servings: 8

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Ingredients

  • Olive oil, for baking sheets
  • 2 large eggs
  • 3/4 cup plain dry breadcrumbs
  • 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Coarse salt and ground pepper
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
  • 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
  • 1 1/2 cups shredded mozzarella

Directions

  1. Step 1

    Preheat oven to 375 degrees. 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.

      In this step:

  2. Step 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 degrees.

  3. Step 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.

Source
Everyday Food, December 2003

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Reviews (57)

  • 23 Jul, 2014

    I followed this recipe exactly and it was AMAZING. I used homemade tomato basil sauce and it was really delicious and filling. Definitely going in my rotation!

  • 21 Jul, 2014

    This is one of my staple recipes. It's great every time. As others, I use one large eggplant rather than two. It isn't quick, but it is very easy to make, so I do it on the weekends and then have leftovers during the week. While the eggplant is baking I make the tomato sauce. This is really almost foolproof.

  • 15 Jul, 2014

    This is absolutely fantastic! Like others, I used one eggplant but kept the other ingredients as written. I did whiz the sauce in the food processor for family with texture issues, and it was delightful. If you use two eggplants, you will surely need more breadcrumbs/parm, because I used the full recipe on just one eggplant. This is definitely a special occasion dish, worthy of serving to company. I served it with pasta, fresh bread and green salad. MUCH easier than frying, and molto Delizioso!

  • 14 May, 2014

    Made this for my family for dinner. Found the recipe very easy to make with a 5 and 4 year old at my heels (not quick, but not demanding for attention either). Everyone LOVED it with the added bonus of a third helping by my husband and seconds by the 5 year old. It was a first time for eggplant for both. We only used 1 medium eggplant & kept the rest of ingredients the same thus enough sauce and cheese to meet the taste-bud demands of little girls & leftovers for husband's lunch.

  • 8 Dec, 2013

    This is the best rendition of eggplant parmesan I have encountered. The baked rounds are a very clever way to circumvent the deep-frying rut we tend to find ourselves in with this vegetable. It was delicious and digestible, with the mozzarella melting into pretty white dapples on the surface, and the cheese did not become gluey or browned (a blasphemy with this delicate cheese, in my opinion) I did use about 5 times the amount of breadcrumbs prescribed and bumped up the parmesan a fair amount.

  • 24 Sep, 2013

    I used part skim mozz for the calculation, not full fat, since that is what is most easily found in stores.

  • 24 Sep, 2013

    I entered this recipe on myfitnesspal.com. Assuming 12 servings, there are 185 calories per serving. 17 carbs, 8 grams fat, 10 grams protein, 252 mg sodium, 6 g sugar. I entered in all ingredients as listed to obtain these values. I haven't made this yet, but plan to do it this week.

  • 14 Sep, 2013

    My recipe is basically the same, but I just never had luck with the oven baking of the eggplant slices. Frying uses sooo much oil though. Well Martha's technique was the key. Sliced the eggplant a little thicker, bake a long time at high heat. and bake a longer time for the fully assembled casserole. A winner recipe. I like to sprinkle Parmesan/Romano as well as dollop little bits of plain ricotta between the layers. Then I only put the mozarella on top to bake. I cover when baking.

  • 10 Sep, 2013

    My boyfriend keeps asking me to make this dish. That speaks volumes. I have made it twice in two weeks. It is delicious, and you can make it ahead of time. I baked the eggplant in the morning while we ate breakfast, and put it together. I stuck it in the fridge for later. *It is even better left over.

  • 26 Aug, 2013

    I made this dish exactly as the recipe and for someone who just started cooking, as myself, I thought this was VERY easy and it turned out AMAZING! I also made her Homemade Tomato Sauce. That turned out very chunky and great tasting. Next time would probably buy though. Didn't think the smashing part would be so messy but it was (I didn't have a smasher. Used a fork). I'm a cheese lover and would would add more of the mozzarella but other than that ... Loved!!!!!!!!!!

  • 12 Aug, 2013

    I thought this recipe was easy and tasty, will definitely make again. I followed reviewer's advice with more crumbs and a little less sauce (I used roasted garlic tomato sauce). Is there a reason to peel the eggplant? I might try it unpeeled--isn't most of the nutrition in the skin? Any advice on that?

  • 29 Jul, 2013

    Unless I used a two pound eggplant I'd have to say that 3/4 cup breadcrumbs/parm cheese isn't enough for two eggplant(s). Otherwise it cooked nicely. Will make again using double the breading and half the sauce. Next time I'll skip using sauce under the bottom layer - just too saucy IMO.

  • 1 Jul, 2013

    This is a fantastic and easy recipe. I double the ingredients in the sauce because the first two times I made it it was dry. Now I make twice as much sauce and it is perfect. If I ever have too much sauce, I figure I can always serve it with french bread as a dipping sauce to make a delicious side dish.

  • 6 Jun, 2013

    First time I ever made eggplant of any kind. Recipe was easy and turned out great! I will make this again. Husband loves it!

  • 20 Apr, 2013

    My husband and I wanted to try something new and the dish follow exactly how the receipt was written, was delicious. We did however brush Olive Oil again when we turned the Eggplant . other wise perfect.. We will definitely make this dish again..

  • 1 Apr, 2013

    My family and I love this recipe. I did not alter anything in the ingredients. I make the sauce that is included in this recipe as well. This is the best Eggplant Parmesan recipe. I can't say enough about it, It's fantastic!

  • 14 Mar, 2013

    I made this recipe and didn't like the flavor of breadcrumbs in the parmigiana. I hope to find an alternate baking method that doesn't use breading the eggplant.

  • 6 Mar, 2013

    Please spare everyone from reviews of "modified" recipes. I want to know what others think about the original recipe AS IS. If people want to post their own recipes, go ahead, but not here.

  • 4 Mar, 2013

    I made this recently, and I had to review it because I am now finally happy with a method for cooking eggplant! I love eggplant parm, but the frying methods I've tried always come out oily, tasting pretty good but leaving you feeling guilty and bad afterwards. This recipe resulted in a well-cooked eggplant parm with no greasiness and great flavor. I'll be sticking with this method from here on out. Thank you!

  • 1 Feb, 2013

    Sooo good! Baking the eggplant is key. And mixing the parm with the bread crumbs makes a nice breading as thick or thin as you like. I made the bread crumbs from my favorite whole wheat bread. I always add to the tomato sauce extra onions, garlic, chopped carrots, bell pepper and mushrooms. For herbs I just use cilantro. Oh yum!

  • 24 Jan, 2013

    Much healthier alternative to the traditional way of frying the eggplant that sometimes come out a little soggy from the oil. A winner with my guests!

  • 17 Jan, 2013

    I added pine nuts and currents. Also used fresh buffalo mozarella and garished with fresh basil after baking. It was very good and my whole family enjoyed it!

  • 16 Jan, 2013

    I had ordered egg plant parmesan at restaurant and it was soggy and lacked flavor. I knew I could do better. Eggplant was in season and on sale so I googled a recipe. This recipe stood out - it appeared fool proof. And it was!
    This is a perfect recipe for a vegetarian! Also since I eat Gluten-free, I make my own bread crumbs with gluten free bread in a processor, added a bit more parm. cheese and a lot of italian seasoning. I also make my own (Nigella's recipe) sauce. :) Just delicious.

  • 8 Jan, 2013

    I meant to say I used 1/2 cup of bread crumbs instead of 3/4 cup.

  • 8 Jan, 2013

    It's very easy and everyone loved it. I used 1/2 of breadcrumbs and low fat mozzarella. Other than that I followed the recipes and it was great.

  • 8 Jan, 2013

    nice if you added a metric conversion button
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  • 8 Jan, 2013

    nice if you added a metric conversion button
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  • 5 Jan, 2013

    Awesome recipe. I made this for Christmas and my family loved it I also had garlic bread to go with it. I got 2 thumbs up from everyone. I did change a little bit of the ingredients. I used 2 eggs but removed one of the yolk, I didn't add any dried basil and instead of plain crumbs I used seasoned crumbs for more flavor. Also, I used fat free shredded mozzarella and I didn't add any pepper just salt. I've followed 3 recipes from Martha Stewart and it hasn't failed me yet.

  • 17 Nov, 2012

    I made this for dinner the other night and it was fun, easy, and quite tasty. Everyone had seconds, even my meat-loving son. Thank you Martha Stewart!

  • 3 Oct, 2012

    Looks to be really good and simple to follow.

  • 3 Oct, 2012

    Looks to be really good and simple to follow.

  • 14 Aug, 2012

    This was good, but a little soggy- I would say 1 eggplant would suffice for a family of 4. Don't double layer and skip the bottom layer of sauce.

  • 28 Jul, 2012

    My friend rated this recipe 9.8. I made the Chunky Tomato Sauce and added extra garlic. Also, I used fresh mozzarella cheese. I would even consider making this dish for company.

  • 4 May, 2012

    This is a very good and easy receipe. Baking the eggplant first really gets the water out. Freezes well too! I used rice mozzarella cheese so this is a great lactose free dish too.

  • 28 Aug, 2011

    I used this recipe to prepare eggplant and zucchini. I then used them as the "noodles" in my lasagna recipe. It was declicious!! I will always prepare my eggplant and zucchini this way.

  • 18 Aug, 2011

    This was delicious! I used half eggplant and half zucchini. I will never fry again! The family loved it.

  • 23 Jan, 2011

    We love this recipe and I make it quite often. So much better baking the eggplant vs frying. Thanks Martha

  • 22 Nov, 2010

    Great recipe- I use it often. Can make ahead- arrange in baking dish and keep overnight in refrigerator, bring to room temp and then bake. Thanks Martha!!

  • 29 Sep, 2010

    I have had this recipe for years

  • 7 Aug, 2010

    This recipe is a staple in my house. I can't count the number of times I have made this since it was in Everyday Food. Fabulous...and the eggplant rounds are a great snack, all by themselves!!!

  • 6 Oct, 2009

    Delicious! Will definitely make again!

  • 3 Feb, 2009

    For those on WW just use the receipt builder online and it will tell you how many points. I did it and it was 5 pts per serviing with the skim Mozarella, but with Fat Free Mozarella it was 4 pts per serving.

  • 18 Jan, 2009

    I have tried your baking method, it works well, however I use flour instead of breadcrumbs and it brings out the flavor of the eggplant this a great dish.

  • 2 Nov, 2008

    this was delicious. took a while to make but worth it. will definitely be making this again.

  • 2 Nov, 2008

    Delicious! I salted the eggplant and put it between paper towels with a heavy plate on top for about an hour before making, just to draw some of the liquid out. Definitely will make this again!

  • 31 Oct, 2008

    I can not wait to try this! It already sounds healthy, but to kick it up a health notch...use olive oil spray, egg whites instead of egg yolks, and add wheat germ and/or ground flax seed to the bread crumbs. Also, leave the skin on organic eggplants, although you may have to cook it a tad longer, since there are so many nutrients in it.

  • 26 Oct, 2008

    If you purchase a Master Cook CD rom cookbook (about $10.00) you type in your own recipes it calculates all the nutritional info for you ... easy

  • 5 Aug, 2008

    This is so delicious! It is much lighter tasting (and healthier) than a similar dish I used to make with fried

  • 13 May, 2008

    I would love to see the nutritional elements to this ....I am on Weight Watchers and most times do not use your recipes as there is no calorie, fat, etc. lising.....some of your recipes make my mouth water, but.....can't take a chance...thanks..........

  • 11 May, 2008

    I've just mage it for mother's day and it was a success. It's easy, very tasty and vegetarian-friendly. I'll definetely do this again!

  • 31 Dec, 2007

    The recipe is wonderfull...I got rave reviews from people at work who "Don't like eggplant". However; I agree with DAPHNEATCORNELL and Shrinkette that it would be REALLY nice to have the nutrition info for the recipes on the web-site. This info is listed in the Everyday Food magazine - it can't be that difficult to add it to the web-site. Most of us are watching what we eat and having this information makes it so much easier to "live to 100"!

  • 31 Dec, 2007

    The recipe is wonderfull...I got rave reviews from people at work who "Don't like eggplant". However; I agree with DAPHNEATCORNELL and Shrinkette that it would be REALLY nice to have the nutrition info for the recipes on the web-site. This info is listed in the Everyday Food magazine - it can't be that difficult to add it to the web-site. Most of us are watching what we eat and having this information makes it so much easier to "live to 100"!

  • 27 Dec, 2007

    This is one of the best eggplant parmesans I've ever had and my family loves it too! Fixing the eggplant takes a little time but the assembly is quick and easy. Add some bread or a salad and it's a perfect meal for anyone. I got this recipe out of everyday food several years ago and we've been eating it ever since and I think it's already very healthy!

  • 27 Dec, 2007

    a healthful alternative: fry 1/4 inch eggplant slices in DRY pan on low heat on both sides until brown, no egg, no oil, no breadcrumbs -- use 2 cups fat free mozzarella, fat free cottage cheese mixture -- add 1/4 cup vegetable protein and 1/4 cup ITALIAN bread crumbs when adding parmesean to layers -- make three or four layers when assembling -- add THIN-sliced mushrooms and/or zucchini for variation -- also can add cooked seasoned ground turkey -- same herbs / sauce, but add garlic!

  • 27 Dec, 2007

    i AGREE WITH "DAPHNEATCORNELL" THAT IT WOULD NOT ONLY BE "NICE" TO GET NUTRITIONAL CONTENT FOR THIS RECIPE AND OTHERS, BUT MY HUSBAND AND I NEED THE INFORMATION DUE TO DIETARY AND HEALTH CONCERNS. iF POSSIBLE, SEND ME THE INFO. ON THIS EGGPLANT RECIPE AS SOON AS POSSIBLE. WE LOVE EGGPLANT AND WOULD LIKE TO COOK THIS IF IT FITS INTO OUR DIETARY REQUIREMENTS AND LIMITATIONS. THANK YOU...

  • 26 Dec, 2007

    This sounds wonderful and easy enough for a novice cook. this along with a nice green salad and perhaps a nice bottle of wine...Perfecto.

  • 26 Dec, 2007

    It would be nice to be able to get nutritional information for recipes like this.