Baked Eggplant Parmesan #whatsfordinner

Eggplant Parmesan Martha Stewart

Our friend, Johnetta, recently gave us an eggplant, so I surfed the net looking for something appetizing to cook with it. I ran acrossย Martha Stewart’s Baked Parmesan Recipe. Yum. We modified it slightly and LOVED it! Even my husband. ๐Ÿ™‚ I am sharing how we made it – click the link if you would like to make it by Martha Stewart’s recipe.

Ingredients For Eggplant Parmesan

Pam Cooking Spray
2 medium eggs
3/4 cup Italian breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
1 large eggplant (peeled and sliced into 1/2-inch rounds)
6 cups (48 ounces) store-bought chunky tomato sauce
1 1/2 cups shredded mozzarella

How To Make Eggplant Parmesan

Preheat oven to 375 degrees. Spray a baking sheet with Pam Cooking Spray and set aside. Whisk together both eggs and 2 tablespoons water in a bowl. Like my neon green bowl? ๐Ÿ˜‰

In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil. Add salt and pepper to taste.

Dip eggplant slices in egg mixture, letting excess drip off, then cover thoroughly in breadcrumb mixture and place on baking sheet.

Bake until golden brown on bottom, 20 to 25 minutes. Turn the eggplant slices over and continue baking until browned on other side, 20 to 25 minutes more. Remove from oven. Turn the oven heat up 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 and then sprinkle with remaining 2 tablespoons Parmesan and breadcrumbs. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Do You Have Any Good Eggplant Recipes To Share?

 

About Dawn McAlexander

Dawn is a full time travel and lifestyle blogger. Besides Cheap Is The New Classy, she also owns and writes for EatPlayRock.com, an entertainment site. Her interests include traveling, home decor, DIY projects, organizing her home and enjoying a nice cup of coffee {or two}. She currently resides in North Carolina with her dog, Daisy.

Comments

  1. wow!! We love Eggplant. I have never made it but I’m going to add it to the dinner rotation. looks fantastic!!

  2. Jennifer Clay says

    YUM! This looks so good! Thanks for sharing the recipe!

  3. I just wanted this for dinner the other night for dinner

  4. Can you believe I’ve actually never had eggplant? This looks like a great way to try it though, yum!

  5. I’ve never had Eggplant before. It looks good though!

  6. I love to make eggplant parmesan. I’ve never tried baking it instead of frying, though!

  7. That looks DELISH! I’m not a big eggplant fan, but I think if I made something like this, I would like it.

  8. Looks great! Thanks for sharing

  9. I’ve never had eggplant. I’ll have to give it a try sometime.

  10. william saylor says

    This looks yummy and my family love eggplant parmesan. Will have to try this.

  11. I’ve never liked eggplant. I do like cheese and sauce. I’m going to give this recipe a try. It looks pretty good.

    • Dawn McAlexander says

      I hope you like it. The first time I ever had Eggplant Parmesan, I really had no idea it was eggplant, lol.

      Dawn

  12. Jo-Ann Brightman says

    I love eggplant pamesan and this one has alot of mozzarella in it. Thanks for the recipe

  13. Lily Kwan says

    This recipe looks very tasty. Thanks for sharing!

  14. Maddie K. says

    This sounds good. I think my only change would be to use a different spaghetti sauce rather than ragu.

  15. Mary Beth Elderton says

    I made this yesterday for dinner! This was my first time to cook eggplant and it was fantastic! Thank you! I did use a jar of sauce but jazzed it up like I usually do for spaghetti–otherwise, I followed your directions exactly. This will become one of our regular meals.

    • Dawn McAlexander says

      Yay! I am glad that you enjoyed it! Thanks for sharing how you changed it, too. I love doing recipes a little differently sometimes. Variety is the spice of life. ๐Ÿ˜‰