Our friend, Johnetta, recently gave us an eggplant, so I surfed the net looking for something appetizing to cook with it. I ran across Martha Stewart’s Baked Parmesan Recipe. Yum. We modified it slightly and LOVED it! Even my husband. 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?
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?