Ingredients
-
-
2
-
3/4
-
3/4
-
2
-
1
-
1/2
-
-
-
2
-
6
-
1 1/2
-
-
-
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. |
|
11
Done
|
Repeat With Remaining Eggplant, Sauce, and Mozzarella; Sprinkle With Remaining 2 Tablespoons Parmesan. |
|
12
Done
|
Bake Until Sauce Is Bubbling and Cheese Is Melted, 15 to 20 Minutes. |
|
13
Done
|
Let Stand 5 Minutes Before Serving. |
|
14
Done
|
Note: to Make Chunky Tomato Sauce: in a Medium Saucepan, Heat 1 Tablespoon Olive Oil Over Medium Heat. |
|
15
Done
|
Cook 1 Small Diced Onion and 2 Minced Garlic Cloves, Stirring Frequently, Until Translucent, 2 to 4 Minutes. |
