❉ Easy MARTHA STEWART'S BAKED EGGPLANT (AUBERGINE) PARMESAN

TESTED & PERFECTED MARTHA STEWART'S BAKED EGGPLANT (AUBERGINE) PARMESAN Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

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

DIRECTIONS

Preheat oven to 375F Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. 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, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400F. 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; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving. Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes. Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper.

by: Sana7149