Martha Stewart's Baked Eggplant (Aubergine) Parmesan |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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I make this regularly. I just wanted to have this on hand. NOTE: I use more egg and bread crumbs than suggested Ingredients:
olive oil, for baking sheets |
2 large eggs |
3/4 cup plain breadcrumbs |
3/4 cup finely grated parmesan cheese, plus |
2 tablespoons grated parmesan cheese, for topping |
1 teaspoon dried oregano |
1/2 teaspoon dried basil |
coarse salt |
pepper |
2 large eggplants, peeled and sliced into 1/2-inch rounds (2 1/2 pounds total) |
6 cups store-bought chunky tomato sauce (see recipe below) or 6 cups homemade chunky tomato sauce (see recipe below) |
1 1/2 cups mozzarella cheese, shredded |
Directions:
1. Preheat oven to 375°F
2. Brush 2 baking sheets with oil; set aside.
3. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
4. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
5. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
6. Bake until golden brown on bottom, 20 to 25 minutes.
7. Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
8. Remove from oven; raise oven heat to 400°F.
9. Spread 2 cups sauce in a 9-by-13-inch baking dish.
10. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
11. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.
12. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
13. Let stand 5 minutes before serving.
14. Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
15. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
16. Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano.
17. Simmer, stirring occasionally, until thickened, 15 minutes.
18. Season with salt and pepper.
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