Vegetarian

Martha Stewart Baked Eggplant Parmesean is for Dinner.

Martha Stewart Baked Eggplant Parmesean takes several minutes to prepare.

Martha Stewart Baked Eggplant Parmesean takes several minutes to cook.

Martha Stewart Baked Eggplant Parmesean makes 8 servings.

The ingredients for Martha Stewart Baked Eggplant Parmesean are:

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

Here is how you make Martha Stewart Baked Eggplant Parmesean:

Prehead oven to 375Brush baking sheet with oilWhisk 2 eggs and 2 tblsp waterIn another bowl, combine breadrumbs, parmesean cheese, and seasoningsDip in egg, then dredge in breadcrumbs.Bake on baking sheets for 20-25 minutesTurn slices, bake for another 20-25 minutesRemove from oven, raise heat to 400 degreesSpread 2 cups sauce in 9X13 baking dishSpread half the eggplant in the dish.Cover with 2 cups sauce, then 1/2 cup mozarella.Repeat with remaining eggplant, sauce, mozzarellaTop with 2 tblsp parmesean.Bake 15-20 minutes until cheese is bubbling.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user CEIL01.

The nutritional information for Martha Stewart Baked Eggplant Parmesean is:

• 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

Martha Stewart Baked Eggplant Parmesean is Italian cuisine.