Martha Stewart's Baked Eggplant (aubergine) Parmesan

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.