Easy Baked Eggplant Parmesan {Martha Stewart’s Recipe}

During the holidays I prepared two batches of eggplant parmesan. I baked one immediately and froze the other after the baked eggplant slices had cooled to room temperature. Both tasted absolutely delicious. This recipe avoids having to fry the eggplant slices which makes it mess free and much healthier. Win, win! 

Tisha’s Tips:

  1. This quick recipe calls for chunky, jarred pasta sauce, but you can always make your own at home. 
  2. I like to use parchment paper (or baking sheets) to bake my eggplant slices on, as they don’t stick like they do with aluminium foil. 
  3. I also favour disposable bakeware, because it makes for easy cleanup and it’s easy to pop into the freezer for storage. Just cover with aluminium foil and save until a later date!

Find the original recipe here by Martha Stewart. 


EASY BAKED EGGPLANT PARMESAN
Serves: 6-8
Prep time: 20 minutes
Bake time: 1 hour 30 min

INGREDIENTS:

  • 1 large Eggplant, sliced in 1/3″ slices
  • Olive oil, for parchment paper (baking sheet)
  • 2 large eggs
  • 3/4 cup plain dry 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 bottle of chunky tomato sauce
  • 1 1/2 cups shredded mozzarella

METHOD:

  1. Preheat oven to 190C (375 F). Brush baking sheets with oil and set aside. 
  2. Grab two bowls. You will be dipping your eggplant in egg, then coating it with breadcrumbs. In a wide, shallow bowl, whisk together the eggs with 2 tablespoons water. In another bowl, combine the breadcrumbs, 3/4 cup Parmesan, oregano, and basil. Season it with salt and pepper.
  3. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom. Bake for 25 minutes, then flip. Bake again for another 25 minutes. Remove from oven, then raise oven heat to 205 C (400F).
  4. Grab a 320mm x 260mm (10×12 inch) baking dish. Arrange eggplant in dish, cover with pasta sauce, then 1/2 cup mozzarella. Sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, about 15 to 20 minutes. Let stand 5 minutes before serving.


If you tried this, let me know how it goes. Happy eats to everyone.

Xoxo!