Name: Martha Stewart Eggplant Parmesan Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 2 large EGGPLANT; 1 tsp SALT; 1 cup ALL-PURPOSE FLOUR; 3 large EGGS; 2 cups PANKO BREADCRUMBS; 1 tsp DRIED OREGANO; 1/4 cup OLIVE OIL; 3 cups MARINARA SAUCE; 2 cups MOZZARELLA CHEESE; 1/2 cup PARMESAN CHEESE; 1/4 cup FRESH BASIL

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Are you looking for a classic, cozy meal? The Martha Stewart Eggplant Parmesan Recipe is truly perfect.

This dish is hearty and full of flavor. It is a family favorite for many reasons. Learning how to make Martha Stewart Eggplant Parmesan is simple.

You will love every cheesy, saucy bite. This Martha Stewart Eggplant Parmesan Recipe brings comfort to your dinner table. It is the best way to enjoy fresh eggplant.

What Makes This Recipe Special

This recipe stands out because of its amazing texture. Most recipes lead to soggy eggplant. Martha’s method keeps it light and crisp.

The flavor is rich thanks to real Italian herbs. It tastes like a fancy restaurant meal. However, it is very easy to make at home. You only need about an hour.

It is a great dish for beginners. The golden cheese topping looks beautiful. Your guests will be very impressed. It is the ultimate comfort food for everyone.

Equipment List

Baking Sheet: You need this to roast the eggplant slices.
Paper Towels: These help remove moisture from the eggplant.
Large Bowl: Use this to mix your breading ingredients.

Shallow Dish: This holds the egg wash for dipping.
9×13 Baking Dish: This is where you layer the final dish.
Chef’s Knife: You need a sharp blade for even slices.

Cutting Board: This provides a safe surface for prep work.
Cheese Grater: Use this for fresh parmesan and mozzarella.

Ingredients You Need for Martha Stewart Eggplant Parmesan

Eggplant: This is the meaty star of the dish.
Salt: It draws out water and removes bitterness.
All-Purpose Flour: This helps the egg stick to slices.

Large Eggs: They act as glue for the breading.
Panko Breadcrumbs: These create a very crunchy outer layer.
Dried Oregano: It adds a classic earthy Italian scent.

Olive Oil: Use this to get a golden brown finish.
Marinara Sauce: This provides a sweet and tangy base.
Mozzarella Cheese: It melts perfectly for a gooey texture.

Parmesan Cheese: This adds a salty and sharp kick.
Fresh Basil: Use these leaves for a bright garnish.

How to Assemble

Prep the Eggplant: Slice the eggplant into half-inch rounds. Sprinkle them with salt. Let them sit for twenty minutes. Pat them dry with paper towels.
Set up Breading: Put flour in one shallow bowl. Whisk eggs in a second bowl. Mix breadcrumbs and oregano in a third.

Coat the Slices: Dip each slice into the flour first. Then dip it into the beaten eggs. Finally, coat it well with breadcrumbs.
Roast the Slices: Place slices on a greased baking sheet. Drizzle them with olive oil. Bake until they are golden and soft.
Start the Layers: Spread some sauce in the baking dish. Add a layer of roasted eggplant.

Add the Cheese: Sprinkle mozzarella and parmesan over the eggplant. Repeat the layers until ingredients are gone.
Final Bake: Place the dish in the oven. Bake until the cheese bubbles and browns. Let it cool slightly before serving.

Recipe Success Tips

➡️ Slice the eggplant evenly for consistent cooking.

➡️ Do not skip salting the eggplant slices first.

➡️ Use panko breadcrumbs for a much crunchier texture.

➡️ Press the breadcrumbs firmly onto each eggplant slice.

➡️ Use high-quality marinara sauce for the best flavor.

➡️ Let the dish rest before cutting into it.

➡️ Grate your own cheese for a better melt.

How To Store Leftover

You can store leftovers in an airtight container.
Keep it in the fridge for three days.
You can also freeze it for a month.
To reheat, use the oven at 350 degrees.
This keeps the eggplant from getting too mushy.
Microwaving works but makes the breading soft.
Always cover the dish when reheating in the oven.

Sides & Pairings Suggestions

This dish pairs well with a green salad.
A simple balsamic dressing is a great choice.
You should serve it with warm garlic bread.
It helps soak up the extra tomato sauce.
Roasted broccoli or asparagus are also great sides.
For pasta lovers, serve it over spaghetti.
A crisp white wine complements the rich cheese perfectly.

Nutritions

Calories: 380 kcal
Protein: 18g
Total Fat: 22g
Carbohydrates: 30g
Fiber: 7g

FAQs about Martha Stewart Eggplant Parmesan Recipe

Q: Can I peel the eggplant?

A: Yes, you can peel it if you prefer. However, the skin holds the slices together well. It also adds extra nutrients.

Q: Why is my eggplant soggy?

A: You might have skipped the salting step. Salt removes the excess water. Roasting instead of frying also helps it stay firm.

Q: Can I make this ahead of time?

A: Yes, you can assemble it a day early. Keep it covered in the fridge. Bake it fresh when you are ready.

Final Thoughts

The Martha Stewart Eggplant Parmesan Recipe is a winner. It is healthy, filling, and very delicious.

Following the ingredients for Martha Stewart Eggplant Parmesan ensures success. It is a wonderful meal for meatless Mondays.

Your whole family will ask for seconds. Enjoy the process of layering this beautiful dish. It is a classic recipe that never fails. Happy cooking!

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