Martha Stewart Eggplant Parmesan Recipe
Are you looking for a classic, cozy meal? The Martha Stewart Eggplant Parmesan Recipe is truly perfect.
Equipment
- Baking Sheet
- Paper towels
- Large bowl
- Shallow dish
- 9x13 baking dish
- Chef's knife.
- Cutting Board
- Cheese grater
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
Instructions
- 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.
Notes
➡️ 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.