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Baked-Eggplant Parmesan

Baked-Eggplant Parmesan

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

Everyday Food, December 2003 http://www.marthastewart.com/313564/baked-eggplant-parmesan
3.57764
Rated
71.5528100(345)345
  • Prep Time 20 minutes
  • Total Time 1 hour 30 minutes
  • Yield Serves 8

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 (http://www.marthastewart.com/262191/chunky-tomato-sauce)
    • 1 1/2 cups shredded mozzarella

Directions

  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.
  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. 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.

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