Martha Stewart Baked Eggplant Parmesan

Martha Stewart baked eggplant parmesan turns breaded eggplant rounds, chunky tomato sauce and melty mozzarella into a golden, bubbly casserole in 85 minutes. This make-ahead baked eggplant dinner fits an easy weeknight dinner, Sunday dinner, a vegetarian potluck and cozy fall gatherings.

Bake the breaded slices until they are golden on both sides before they ever touch the sauce, because that is where the crunch comes from. Skip it and the eggplant steams under the sauce into a soft, pale layer.

Martha bakes the breaded slices on oiled sheets instead of frying them, so the dish stays lighter and the stovetop stays clean. She also mixes Parmesan right into the breadcrumbs, which seasons the coating itself rather than only the top.

Martha Stewart Baked Eggplant Parmesan

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Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

340

kcal

Crisp-edged breaded eggplant layers with chunky tomato sauce and two cheeses until the top is bubbling and browned. Letting it rest for 5 minutes before slicing keeps the layers neat on the plate.

Ingredients

• Extra-virgin olive oil, for brushing
  

• 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
  

• Kosher salt and freshly ground pepper
  

• 2 large eggplants (2 ½ pounds total), peeled and sliced into ½-inch rounds
  

• 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
  

• 1 1/2 cups shredded mozzarella
  

Directions

• Prep the egg wash: Preheat the oven to 375°F and brush 2 baking sheets with olive oil. Whisk 2 large eggs with 2 tablespoons water in a wide, shallow bowl.
• Mix the breading: Combine 3/4 cup plain dry breadcrumbs, 3/4 cup finely grated Parmesan, 1 teaspoon dried oregano and 1/2 teaspoon dried basil in a second bowl. Season it with salt and pepper so the coating tastes good on its own.
• Bread the eggplant: Dip each peeled 1/2-inch eggplant round in the egg mixture and let the excess drip off. Then press it into the breadcrumbs until well coated and set it on the oiled baking sheets.
• Bake until golden: Bake the slices for 20 to 25 minutes, until the bottoms are golden brown. Turn them and bake 20 to 25 minutes more, then raise the oven to 400°F.
• Start the layers: Spread 2 cups of the chunky tomato sauce in a 9-by-13-inch baking dish. Arrange half the eggplant slices over the sauce.
• Add sauce and cheese: Cover the eggplant with 2 cups sauce and sprinkle on 1/2 cup shredded mozzarella. Then repeat with the remaining eggplant, the last 2 cups sauce and the rest of the 1 1/2 cups mozzarella.
• Bake and rest: Sprinkle the remaining 2 tablespoons Parmesan over the top and bake for 15 to 20 minutes, until the sauce bubbles and the cheese melts. Let it stand for 5 minutes before serving so the layers set.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I have to salt the eggplant first?

It isn't required, but it helps if you have the time. Toss the slices with 2 teaspoons of salt, let them drain in a colander for about 30 minutes, then rinse and pat them dry before breading.

How long do leftovers keep?

Leftovers keep in an airtight container in the fridge for up to 3 days. Use an ovenproof container and tent it with foil to rewarm in the oven, which keeps the top from drying out.

Can I assemble it the day before?

Yes, layer it in the baking dish, cover it and refrigerate overnight. Bake it straight from the fridge and expect to add 10 to 15 minutes, though the breading will be a little less crisp.

Can I use panko instead of regular breadcrumbs?

Panko works fine in a pinch, since it is also dry and turns crisp and golden in the oven. Buy plain, unseasoned crumbs because you are already adding Parmesan and herbs, and skip fresh breadcrumbs, which hold more moisture.

How do I keep the eggplant from tasting bitter?

Bitterness usually comes from very large, overripe or older eggplants, so pick one that is shiny, smooth and heavy for its size. If you still worry, soak the slices in milk for 20 to 30 minutes, then drain and pat them dry.