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Martha Stewart’s Baked Eggplant Parmesan: A Culinary Classic

There’s something deeply comforting about Eggplant Parmesan. For me, it evokes memories of Sunday dinners at my grandmother’s house. The aroma of bubbling tomato sauce, the satisfying layers of tender eggplant, and the gooey, melted cheese – it all created a symphony of flavors and textures that made even the most ordinary day feel special. It was a dish that screamed love and generosity, and to this day, the first bite always takes me back.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 40-50 minutes
Total Time: 1 hour 10 minutes – 1 hour 20 minutes
Servings: 8
Dietary Type: Vegetarian

Ingredients

Olive oil, for baking sheets
2 large eggs
3/4 cup plain breadcrumbs
3/4 cup finely grated Parmesan cheese, plus 2 tablespoons grated Parmesan cheese, for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt
Pepper
2 large eggplants, peeled and sliced into 1/2-inch rounds (2 1/2 pounds total)
6 cups store-bought chunky tomato sauce or 6 cups homemade chunky tomato sauce (recipe below)
1 1/2 cups mozzarella cheese, shredded

For Homemade Chunky Tomato Sauce (Optional):

1 tablespoon olive oil
1 small diced onion
2 minced garlic cloves
2 cans whole tomatoes (28 ounces each)
1/4 teaspoon dried oregano
Salt
Pepper

Equipment Needed

2 baking sheets
Wide, shallow bowl
Another bowl
9-by-13-inch baking dish
Medium saucepan (if making homemade sauce)

Instructions

Preheat your oven to 375°F (190°C).
Lightly brush 2 baking sheets with olive oil to prevent sticking. Set these aside.
In a wide, shallow bowl, whisk together the 2 large eggs and 2 tablespoons of water. This creates a simple egg wash for the eggplant.
In another bowl, combine the 3/4 cup plain breadcrumbs, 3/4 cup finely grated Parmesan cheese, 1 teaspoon dried oregano, and 1/2 teaspoon dried basil. Generously season this mixture with coarse salt and pepper to your liking. This breadcrumb mixture will give the eggplant a crispy, flavorful coating.
Now, for the fun part! Dip each eggplant slice into the egg mixture, allowing any excess to drip off. Then, dredge the slice in the breadcrumb mixture, ensuring it’s well coated on all sides. Place the breaded eggplant slices on the prepared baking sheets.
Bake the eggplant slices until the bottoms are golden brown, which should take about 20 to 25 minutes. Keep a close eye on them to prevent burning.
Carefully turn each slice and continue baking until the other side is also nicely browned, another 20 to 25 minutes.
Remove the baking sheets from the oven. At this point, raise the oven temperature to 400°F (200°C).
Spread 2 cups of your chunky tomato sauce (either store-bought or homemade) evenly across the bottom of a 9-by-13-inch baking dish.
Arrange half of the baked eggplant slices in a single layer over the sauce.
Cover the eggplant layer with another 2 cups of tomato sauce, followed by 1/2 cup of shredded mozzarella cheese.
Repeat these layers: the remaining eggplant, the remaining 2 cups of tomato sauce, and the remaining 1/2 cup of mozzarella cheese.
Finally, sprinkle the top with the reserved 2 tablespoons of grated Parmesan cheese.
Bake until the sauce is bubbling and the cheese is beautifully melted and lightly browned, approximately 15 to 20 minutes.
Remove the Eggplant Parmesan from the oven and let it stand for about 5 minutes before serving. This allows the dish to settle slightly, making it easier to cut and serve.

To make Chunky Tomato Sauce (Optional):

In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, about 2 to 4 minutes. This step builds a flavorful base for the sauce.
Crush 2 cans of whole tomatoes (28 ounces each) directly into the pan. Add 1/4 teaspoon dried oregano.
Simmer the sauce, stirring occasionally, until it has thickened to your desired consistency, roughly 15 minutes.
Season the sauce generously with salt and pepper to taste.

Expert Tips & Tricks

Pre-salting the eggplant: While this recipe doesn’t call for it, pre-salting eggplant helps to draw out excess moisture, resulting in a less soggy final dish. To do this, sprinkle the sliced eggplant with salt and let it sit for about 30 minutes, then pat it dry with paper towels before breading.
Breadcrumb variations: Experiment with different types of breadcrumbs. Panko breadcrumbs will provide extra crunch, while Italian-seasoned breadcrumbs will add even more flavor. You can also toast the breadcrumbs lightly before mixing them with the Parmesan cheese for a richer, nuttier taste.
Homemade vs. Store-bought Sauce: While a good quality store-bought tomato sauce works well, making your own chunky tomato sauce truly elevates the dish. The fresh flavors of the tomatoes, onion, and garlic will make a noticeable difference.
Preventing soggy bottoms: Ensure the baking sheets are well-oiled to prevent the eggplant from sticking and becoming soggy. Baking the eggplant slices separately before assembling the casserole is key to achieving that desired crispness.
Cheese choices: Feel free to experiment with different cheeses. Provolone, fontina, or even a blend of Italian cheeses would all be delicious additions or substitutions for the mozzarella.

Serving & Storage Suggestions

This Eggplant Parmesan is best served warm, straight from the oven. A sprinkle of fresh basil or parsley adds a touch of freshness and visual appeal. It pairs beautifully with a simple green salad, garlic bread, or a side of pasta.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake it in a preheated oven at 350°F (175°C) until heated through, or microwave it in shorter intervals. The texture might change slightly upon reheating, but the flavor will still be wonderful.

While freezing is possible, the texture of the eggplant may become softer. To freeze, let the Eggplant Parmesan cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be stored frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	244.1 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	10.1 g	15%
Saturated Fat	5.2 g	26%
Cholesterol	72.4 mg	24%
Sodium	1351.7 mg	56%
Total Carbohydrate	26.1 g	8%
Dietary Fiber	7.9 g	31%
Sugars	12 g	48%
Protein	15.5 g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-free: Use gluten-free breadcrumbs and ensure all other ingredients are gluten-free certified.
Vegan: Substitute the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken). Use vegan Parmesan and mozzarella cheese.
Spicy: Add a pinch of red pepper flakes to the breadcrumb mixture or tomato sauce for a touch of heat.
Vegetable Medley: Incorporate other vegetables like zucchini, bell peppers, or mushrooms into the layers for added flavor and nutrients. Roast them alongside the eggplant for a more complex flavor profile.

FAQs (Frequently Asked Questions)

Q: Why is my Eggplant Parmesan soggy?
A: This is typically due to excess moisture in the eggplant. Ensure you bake the eggplant slices until they are golden brown on both sides to remove moisture. Pre-salting the eggplant can also help.

Q: Can I make this ahead of time?
A: Yes, you can assemble the Eggplant Parmesan a day in advance. Cover it tightly and refrigerate it until you’re ready to bake. Add about 5-10 minutes to the baking time to ensure it’s heated through.

Q: Can I use different types of cheese?
A: Absolutely! Provolone, fontina, or a blend of Italian cheeses are all great alternatives to mozzarella.

Q: How do I prevent the breadcrumbs from burning?
A: Keep a close eye on the eggplant while it’s baking. If the breadcrumbs start to brown too quickly, you can lower the oven temperature slightly or cover the baking sheet loosely with foil.

Q: Can I use fresh herbs instead of dried?
A: Yes, fresh herbs will add a vibrant flavor. Use about 1 tablespoon of chopped fresh oregano and 1 tablespoon of chopped fresh basil instead of the dried versions. Add them to the breadcrumb mixture.

Final Thoughts

This Baked Eggplant Parmesan is a testament to the simple beauty of Italian cuisine. It’s a dish that’s both comforting and satisfying, perfect for a family dinner or a special occasion. I encourage you to try this recipe and make it your own. Don’t be afraid to experiment with different ingredients and techniques to find what works best for you. And most importantly, enjoy the process of creating something delicious and sharing it with those you love. Buon appetito!

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