Ingredients
-
-
2
-
3/4
-
3/4
-
2
-
1
-
1/2
-
-
-
2
-
-
-
-
-
Directions
Martha Stewart’s Baked Eggplant Aubergine Parmesan, I make this regularly. I just wanted to have this on hand. NOTE: use more egg and bread crumbs than suggested, Loved the premise of this recipe. However, next time I will use a lot less sauce. I felt all the sauce caused the eggplant to be less crispy. Otherwise very good., My first attempt and nothing but rave reviews here!
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Steps
|
1
Done
|
Preheat Oven to 375f |
|
2
Done
|
Brush 2 Baking Sheets With Oil; Set Aside. |
|
3
Done
|
in a Wide, Shallow Bowl, Whisk Together Eggs and 2 Tablespoons Water. |
|
4
Done
|
in Another Bowl, Combine Breadcrumbs, 3/4 Cup Parmesan, Oregano, and Basil; Season With Salt and Pepper. |
|
5
Done
|
Dip Eggplant Slices in Egg Mixture, Letting Excess Drip Off, Then Dredge in Breadcrumb Mixture, Coating Well; Place on Baking Sheets. |
|
6
Done
|
Bake Until Golden Brown on Bottom, 20 to 25 Minutes. |
|
7
Done
|
Turn Slices; Continue Baking Until Browned on Other Side, 20 to 25 Minutes More. |
|
8
Done
|
Remove from Oven; Raise Oven Heat to 400f. |
|
9
Done
|
Spread 2 Cups Sauce in a 9-by-13-Inch Baking Dish. |
|
10
Done
|
Arrange Half the Eggplant in Dish; Cover With 2 Cups Sauce, Then 1/2 Cup Mozzarella. |
