Martha Stewart’s Baked Eggplant (Aubergine) Parmesan

May 10, 2023May 10, 20230 5
Martha Stewart's Baked Eggplant Parmesan Recipe
in Main

Prep

30 min

Cook

55 min

Ready In

1 hr 25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
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

Nutrision Information

Servings Per Recipe
6
Calories
480
Sugar
14g
Fat
24g
This baked eggplant parmesan recipe is a take on the traditional Italian dish. Martha Stewart's recipe makes a few healthy adjustments, such as baking the eggplant slices instead of frying them. This method reduces the amount of oil used, making it a healthier and lighter version of the classic dish. The eggplant slices are coated with a mixture of bread crumbs and parmesan cheese, which adds a crispy texture to them. The tomato sauce is a perfect compliment to the eggplant, with flavors from garlic, oregano, and basil. The dish is finished off with a layer of mozzarella cheese, which melts and gives a creamy texture to the dish. This baked eggplant parmesan is a perfect vegetarian meal that's filling and healthy! It's great for Meatless Mondays or just a cozy dinner at home.

Instructions

1.Preheat the oven to 375°F (190°C).
2.Brush two baking sheets with olive oil.
3.Beat the eggs in a shallow dish.
4.In another shallow dish, mix breadcrumbs, 3/4 cup of grated parmesan cheese, dried oregano, dried basil, 1/2 teaspoon of salt, and pepper.
5.Dip an eggplant slice into the eggs and then coat it in the breadcrumb mixture.
6.Place the coated eggplant slices on the prepared baking sheets and bake for 20-25 minutes.
7.Spread some tomato sauce on the bottom of a 9x13-inch (23x33 cm) baking dish.
8.Layer half of the cooked eggplant slices on top of the sauce.
9.Pour 2 cups of tomato sauce on top of the eggplant slices.
10.Sprinkle half of the mozzarella cheese on top.
11.Layer the rest of the eggplant slices on top.
12.Pour the remaining tomato sauce over the eggplant slices.
13.Sprinkle the remaining mozzarella cheese and 2 tablespoons of grated parmesan cheese on top.
14.Cover the baking dish with aluminum foil and bake for 25 minutes.
15.Uncover and bake for an additional 30 minutes, or until the cheese is melted and bubbly.
16.Let cool for a few minutes before serving.

PROS

Martha Stewart’s baked eggplant parmesan is a delicious, vegetarian main course that’s perfect for any occasion! This dish is a great source of protein, fiber and vitamins.

The eggplant slices are baked and not fried, which makes this recipe much healthier than traditional eggplant parmesan.

The tomato sauce is packed with flavorful herbs and spices, which give the dish a rich, satisfying taste.

The cheese on top of the dish adds creaminess and tanginess to the baked eggplant slices.

CONS

Eggplant parmesan can be high in calories, as it contains cheese, breadcrumbs and eggs.

This dish can be time-consuming to prepare, as it requires several steps such as slicing the eggplant and making the tomato sauce from scratch.

HEALTH & BENEFITS

Eggplant is low in calories and high in fiber, which makes it a great ingredient for a healthy diet.
The soluble fiber in eggplant can help to lower your cholesterol levels and reduce your risk of heart disease.
The tomatoes in the tomato sauce contain lycopene, which has antioxidant properties that can protect your body from damage caused by free radicals.
The cheese in this dish is a good source of calcium, which is essential for strong bones and teeth.

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