Bake

Baking eggplant creates less mess and results in less fat added to your meal. This recipe, sourced from Martha Stewart, is delicious straight out of the oven… and also the next day as leftovers. To get the best results, use firm, smooth eggplants.

Baked-Eggplant Parmesan

Serves 8

Olive oil, for baking sheets
2 large eggs
2/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 tsp dried oregano
1/2 tsp dried basil
Coarse salt and ground pepper
2 large eggplants (2 1/2 lbs total), peeled and slices into 1/2 rounds
6 cups chunky tomato sauce
1 1/2 cups shredded mozzarella

Preheat oven to 375°F. Brush 2 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.

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