Martha Stewart's Baked Eggplant (Aubergine) Parmesan

eggplants, tomato, mozzarella, eggs, cheese, breadcrumbs, oregano

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 (see recipe below) or 6 cups homemade chunky tomato sauce (see recipe below)
1 1/2 cups mozzarella cheese, shredded

Directions for Martha Stewart's Baked Eggplant (Aubergine) Parmesan Recipe

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°F.
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.
Note: To make Chunky Tomato Sauce: 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, 2 to 4 minutes.
Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano.
Simmer, stirring occasionally, until thickened, 15 minutes.
Season with salt and pepper.