Martha Stewart's Baked Eggplant (Aubergine) Parmesan Recipe - Food.com
"I make this regularly. I just wanted to have this on hand. NOTE: I use more egg and bread crumbs than suggested..."
INGREDIENTS
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olive oil, for baking sheets
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2 large eggs
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3/4 cup plain breadcrumbs
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3/4 cup finely grated parmesan cheese, plus
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2 tablespoons grated parmesan cheese, for topping
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1 teaspoon dried oregano
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1/2 teaspoon dried basil
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coarse salt
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pepper
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2 large eggplants, peeled and sliced into 1/2-inch rounds (2 1/2 pounds total)
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6 cups store-bought chunky tomato sauce (see recipe below) or 6 cups homemade chunky tomato sauce (see recipe below)
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1 1/2 cups mozzarella cheese, shredded
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