Martha Stewart's Baked Eggplant (Aubergine) Parmesan

Name: Martha Stewart's Baked Eggplant (Aubergine) Parmesan
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters plain breadcrumbs; 8 servings coarse salt; 1 teaspoons dried basil; 2 larges eggplants, peeled and sliced into 1/2-inch rounds (2 1/2 pounds total); 2 larges eggs; 8 servings olive oil, for baking sheets; 1 teaspoon dried oregano; 177 milliliters finely grated parmesan cheese, plus; 2 Tbsps grated parmesan cheese, for topping; 8 servings pepper; 355 milliliters mozzarella cheese, shredded; 1 liters store-bought chunky tomato sauce (see recipe below) or 6 cups homemade chunky tomato sauce (see recipe below)

Martha Stewart's Baked Eggplant (Aubergine) Parmesan might be just the side dish you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 15g of protein, 24g of fat, and a total of 358 calories. This recipe serves 8. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Head to the store and pick up breadcrumbs, chunky tomato sauce ), olive oil, and a few other things to make it today.