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Martha Stewart's Baked Eggplant (Aubergine) Parmesan

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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”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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