The Recipe

Baked-Eggplant Parmesan

Name: Baked-Eggplant Parmesan
Prep time: 20 min
Total time: 1 h 30 min
Yield: servings:8
Ingredients: Olive oil, for baking sheets; 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; 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds; 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce; 1 1/2 cups shredded mozzarella

COOK TIME : a few secondsPREP TIME : 20 minutes

From Martha Stewart

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Ingredients

DESCRIPTION

Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.

INGREDIENTS

Olive oil, for baking sheets
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
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
1 1/2 cups shredded mozzarella

DIRECTIONS

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NUTRITION