Food & Cooking Recipes Main Dish Recipes Casserole Recipes Baked-Eggplant Parmesan 3.4 (2,557) 81 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 3, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 30 mins Servings: 8 Choose firm, smooth eggplants for best results when making this incredible dish. We bake rather than fry ours for less mess and less fat. Ingredients Extra-virgin olive oil, for brushing 2 large eggs ¾ cup plain dry breadcrumbs ¾ cup finely grated Parmesan, plus 2 tablespoons for topping 1 teaspoon dried oregano ½ teaspoon dried basil Kosher salt and freshly ground pepper 2 large eggplants (2 ½ pounds total), peeled and sliced into ½-inch rounds 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce 1 ½ cups shredded mozzarella Directions 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. 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. 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. Minh + Wass Rate it Print