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Martha Stewart's Baked Eggplant (Aubergine) Parmesan

Vegetarian • 1 hr and 30 mins to make • Serves 1

Produce

1/2 tsp Basil, dried
2 Eggplants, large
1 tsp Oregano, dried

Refrigerated

2 Eggs, large

Condiments

6 cups Tomato sauce, store-bought chunky

Baking & Spices

1 Pepper
1 Salt, coarse

Oils & Vinegars

1 Olive oil

Bread & Baked Goods

3/4 cup Breadcrumbs, plain

Dairy

1 1/2 cups Mozzarella cheese
3/4 cup Parmesan cheese
2 tbsp Parmesan cheese, grated
Hilary
Hilary • 2 years ago

Eggplant parm- baked is better.