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photo Baked-Eggplant Parmesan Recipe | Say Mmm

Baked-Eggplant Parmesan

This Baked-Eggplant Parmesan recipe contains shredded mozzarella, grated parmesan, tomato sauce, eggplants, olive oil and more.
8 Servings - 1 hr 30 min - marthastewart.com
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Servings:8  | Calories:240 | Total Fat:11g  | Chol:67mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 11g
17 %
Sat Fat 5g
25 %
Total Carb 21g
7 %
Fiber 8g
32 %
Sugars 11g
---
Cholesterol 67mg
22 %
Sodium 1395mg
58 %
Protein 16g
33 %
Calories:
36% Others combined
24% Shredded mozzarella
21% Grated Parmesan
17% Tomato sauce
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

Olive oil, for baking sheets
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2 inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
1 1/2 cups shredded mozzarella

 Directions : View recipe directions on marthastewart.com
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