Martha Stewart Eggplant Parmesan Recipe

This Martha Stewart Eggplant Parmesan Recipe is a crispy and cheesy dish, which uses fresh eggplant and shredded mozzarella. It’s a classic, foolproof recipe, ready in about 1 hour and 20 minutes.

Martha Stewart Eggplant Parmesan 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 Martha Stewart Eggplant Parmesan Recipe

1. Preheat oven and prep baking sheets: Preheat oven to 375°F. Brush two baking sheets with olive oil and set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
2. Make breadcrumb mixture: In a separate bowl, combine breadcrumbs, ¾ cup Parmesan, oregano, and basil. Season with salt and pepper.
3. Bread the eggplant: Dip eggplant slices in the egg mixture, let excess drip off, then dredge in breadcrumb mixture. Place coated slices on prepared baking sheets.
4. Bake the eggplant: Bake for 20–25 minutes, until golden on the bottom. Flip slices and bake for another 20–25 minutes until browned. Remove from oven and increase temperature to 400°F.
5. Start assembling the dish: Spread 2 cups of tomato sauce in the bottom of a 9-by-13-inch baking dish.
6. Layer eggplant and sauce: Add half of the eggplant slices. Top with 2 cups sauce and ½ cup mozzarella. Repeat layering with remaining eggplant, sauce, and mozzarella.
7. Bake the casserole: Sprinkle with the remaining 2 tablespoons Parmesan. Bake for 15–20 minutes, until sauce is bubbling and cheese is melted. Let stand for 5 minutes before serving.

Recipe Tips

• How to make eggplant crispy without frying:
  Baking the slices until golden on both sides gives you crisp texture without extra oil.
• Can I skip peeling the eggplant?
  Yes, the skin is edible, but peeling gives a softer bite and less bitterness.
• What’s the best sauce to use?
  Chunky tomato sauce, either homemade or store-bought, works best for texture and flavor.
• Can I prepare it ahead of time?
  Yes—assemble it fully and refrigerate for up to 24 hours before baking.
• How to avoid soggy eggplant:
  Don’t skip baking the slices first. It removes moisture and helps maintain structure.

What To Serve With Eggplant Parmesan

Eggplant Parmesan pairs beautifully with simple sides. Try it with:

• Garlic bread
• Spaghetti or penne pasta
• Caesar salad
• Roasted broccoli
• Antipasto platter

How To Store Eggplant Parmesan

Refrigerate:
Store leftovers in an airtight container for up to 4 days. Reheat in the oven for best texture.

Freeze:
Cool completely, then freeze in a tightly wrapped baking dish or individual portions for up to 2 months. Thaw in the fridge overnight before reheating.

Eggplant Parmesan Nutrition Facts

• Calories: ~360
• Protein: 18g
• Fat: 20g
• Saturated Fat: 8g
• Carbohydrates: 28g
• Fiber: 7g
• Sugar: 9g
• Sodium: 820mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use gluten-free breadcrumbs?
Yes, substitute plain gluten-free breadcrumbs to make the recipe gluten-free.

Why is my eggplant Parmesan watery?
This usually happens if the eggplant isn’t pre-cooked. Baking it ahead helps remove excess moisture.

Can I make it vegan?
Use vegan cheese and a plant-based egg substitute for a fully vegan version.

What’s the difference between Eggplant Parmesan and Eggplant Parmigiana?
They’re the same dish—just named differently based on American vs. Italian terminology.

Try More Recipes:

• Martha Stewart Prime Rib Roast Recipe
• Martha Stewart Roast Chicken Recipe
• Martha Stewart Beef Stew Recipe