Martha Stewart Eggplant Parmesan​

This easy and delicious Eggplant Parmesan by Martha Stewart is a perfect comfort food for any occasion. With crispy breaded eggplant, gooey mozzarella, and rich tomato sauce, it’s a simple yet satisfying meal. You can easily adjust the ingredients to suit your preferences, making it a versatile dish everyone will love.

Recipe Ingredients:

• Extra-virgin olive oil, for brushing
• 2 large eggs
• ¾ cup plain dry breadcrumbs
• ¾ cup finely grated Parmesan, plus 2 tablespoons for topping
• 1 teaspoon dried oregano
• ½ 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 ½ cups shredded mozzarella

How To Make Eggplant Parmesan​?

1. Preheat oven and prepare sheets: Preheat the oven to 190°C (375°F). Brush 2 baking sheets with olive oil and set aside.
2. Whisk egg mixture: In a wide, shallow bowl, whisk together eggs and 2 tablespoons (30ml) of water.
3. Set up breading station: In another bowl, combine breadcrumbs, ¾ cup (75g) Parmesan, oregano, basil, salt, and pepper.
4. Coat eggplant: Dip eggplant slices into the egg mixture, letting excess drip off, then dredge in the breadcrumb mixture, coating well. Arrange them on the baking sheets.
5. Brown eggplant: Bake for 20–25 minutes, until golden brown on the bottom. Turn slices over and continue baking for another 20–25 minutes until browned on the other side. Remove from the oven and raise the oven heat to 200°C (400°F).
6. Layer sauce and eggplant: Spread 500ml (2 cups) of sauce in a 23x33cm (9×13-inch) baking dish. Arrange half of the eggplant over the sauce. Top with 500ml (2 cups) of sauce and 60g (½ cup) mozzarella. Repeat with the remaining eggplant, sauce, and mozzarella.
7. Bake: Sprinkle with the remaining 2 tablespoons (15g) Parmesan and bake for 15–20 minutes, until the sauce is bubbling and the cheese has melted. Let it stand for 5 minutes before serving.

Recipe Tips:

• Use firm eggplants: Choose eggplants that are firm and free of soft spots. This will help them hold their shape while baking and ensure a perfect texture.
• Salt the eggplant before cooking: Sprinkle the sliced eggplant with salt and let them sit for 15-20 minutes. This draws out excess moisture and helps prevent sogginess.
• Don’t skip the double baking: Baking the eggplant slices first makes them crispy, which adds texture and prevents them from becoming mushy when layered with sauce.
• Layer carefully: When assembling the dish, make sure each layer of eggplant is well-coated with sauce and cheese for even flavor distribution.
• Let it rest before serving: After baking, let the dish sit for 5 minutes before cutting. This allows the flavors to set and makes serving easier.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Eggplant Parmesan cool to room temperature. Then, cover it tightly and store in the fridge for up to 3–4 days.
• Freeze: If you want to freeze it, let it cool completely, then wrap it tightly in plastic wrap or foil and place it in an airtight container. It will last up to 3 months in the freezer.
• Reheat: Preheat the oven to 350°F (175°C). Place the leftover eggplant Parmesan in an oven-safe dish and cover with foil. Heat for about 20–25 minutes, or until warmed through.

Nutrition Facts

Serving Size: 1 cup

• Calories: 313
• Total Fat: 22.1 g
• Saturated Fat: 8.3 g
• Cholesterol: 55.4 mg
• Sodium: 704.9 mg
• Potassium: 489 mg
• Total Carbohydrate: 17.2 g
• Dietary Fiber: 3.8 g
• Sugars: 5.7 g
• Protein: 13 g

Check out More Recipes:

• Martha Stewart Vegetable Lasagna​
• Martha Stewart Prime Rib​
• Martha Stewart Beef Stew​
• Martha Stewart Roast Chicken​
• Martha Stewart Chicken And Dumplings​