Eggplant Parmesan

Martha’s recipe for baked eggplant parm is delicious, and easy to make to boot.

We paired the dish with a bottle of Candoni Wines’ Candoni D.O.C.G., and a good hunk of bakery fresh bread. After the wine was finished, we wrapped the meal up with a fresh salad tossed with extra virgin olive oil and balsamic vinegar.

All this was done al fresco — of course.

I am full, sleepy, and a tiny bit drunk: perhaps the definition of a very good meal.

Baked-Eggplant Parmesan

Olive oil for baking sheets
2 large eggs
¾ c. plain dry breadcrumbs
¾ c. finely grated Parmesan, plus 2 tablespoons for topping
1 Tbsp. dried oregano
½ tsp. dried basil
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce or Chunky Tomato Sauce (see recipe below)
1 ½ cups shredded mozzarella

Preheat oven to 375-degrees F. Brush two baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more.

Remove from oven; raise oven heat to 400-degrees F. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Serves 8.

Chunky Tomato Sauce
1 Tbsp. olive oil
1 small onion, diced
2 garlic cloves, minced
2 cans (28 ounces each) whole tomatoes
¼ teaspoon dried oregano
Salt and pepper

In a medium saucepan, heat oil over medium heat. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.

Grade: A

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Categories: Entrees, Grade Range: A- to A+, Vegetarian

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2 Comments on “Eggplant Parmesan”

  1. May 12, 2006 at 4:53 pm #

    Hello Hello :o)Love stopping by your blog for good recipes and when I came across this one me and my Mom made it for lunch! It was absolutely delicious! Thanks and keep coming with these great ideas!

  2. May 12, 2006 at 9:14 pm #

    Jessica, I’m so glad you enjoyed it! The leftovers reheat pretty well in the microwave, too.

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