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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 269.0
  • Total Fat: 10.9 g
  • Cholesterol: 62.8 mg
  • Sodium: 751.7 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 6.3 g
  • Protein: 15.2 g

View full nutritional breakdown of Martha Stewart Baked Eggplant Parmesean calories by ingredient
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Martha Stewart Baked Eggplant Parmesean

Submitted by: CEIL01

Introduction

Baked Eggplant, easy to cut in half for four servings. I make this gluten free with some g/l bread crumbs and tastes great. Baked Eggplant, easy to cut in half for four servings. I make this gluten free with some g/l bread crumbs and tastes great.
Number of Servings: 8

Ingredients

    olive oil, for baking sheet
    2 large eggs
    3/4 cup plain breadcrumbs
    3/4 cup parmesean cheese plus
    2 tblsp for topping
    1 tsp dried oregano
    .5 tsp dried basil
    course salt
    pepper
    2 large eggplants, peeled and sliced into 1/2 inch rounds (2.5 pound total)
    6 cups chunky tomato sauce
    1.5 cups mozarella cheese, shredded

Directions

Prehead oven to 375
Brush baking sheet with oil
Whisk 2 eggs and 2 tblsp water
In another bowl, combine breadrumbs, parmesean cheese, and seasonings
Dip in egg, then dredge in breadcrumbs.
Bake on baking sheets for 20-25 minutes
Turn slices, bake for another 20-25 minutes
Remove from oven, raise heat to 400 degrees
Spread 2 cups sauce in 9X13 baking dish
Spread half the eggplant in the dish.Cover with 2 cups sauce, then 1/2 cup mozarella.
Repeat with remaining eggplant, sauce, mozzarella
Top with 2 tblsp parmesean.
Bake 15-20 minutes until cheese is bubbling.


Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CEIL01.






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