Martha Stewart Baked Eggplant Parmesean
- Number of Servings: 8
Ingredients
olive oil, for baking sheet2 large eggs3/4 cup plain breadcrumbs3/4 cup parmesean cheese plus2 tblsp for topping1 tsp dried oregano.5 tsp dried basilcourse saltpepper2 large eggplants, peeled and sliced into 1/2 inch rounds (2.5 pound total)6 cups chunky tomato sauce1.5 cups mozarella cheese, shredded
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.
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.
Nutritional Info 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
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