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  • Sara Ashline

    Baked Eggplant Parmesan ala Martha Stewart. The boyfriend chose this recipe based on the picture, and it was really yummy! I didn't have breadcrumbs so I threw some oats and seasonings in the food processor. I left the skin on the eggplant and it came out fine. Also used fresh mozz. A keeper for sure!

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How to bread and fry chicken, perfect for this chicken parmesan recipe!

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Baked Eggplant Parmesan For the Eggplant: 2 medium eggplant (about 2 pounds) cut crosswise into 1/4-inch-thick rounds 1 tablespoon kosher salt 4 cups breadcrumbs 1 cup grated Parmesan (about 2 ounces) Salt and freshly ground black pepper 1 cup all-purpose flour 4 large eggs 6 tablespoons vegetable oil For the Tomato Sauce: 2 cans (

Baked-Eggplant Parmesan - Martha Stewart Recipes

Eggplant is hearty enough to replace chicken or veal for a satisfying meatless meal. Dredging and panfrying the eggplant slices adds crunch and flavor, before smothering them in the pan with spicy marinara sauce. Serve with a big green salad.   Baked Eggplant Parmesan   For the spicy tomato sauce: 2 Tbs. olive oil 4 large cloves garlic, chopped

YUM! Recipe of the Day: Hearty eggplant easily takes the place of chicken or veal for a satisfying meatless meal. Serve with a big green salad! Baked Eggplant Parmesan:

Baked Eggplant Parmesan The baked eggplant is so good even without the sauce. Also, I used olive oil to bake them on the pans.

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Baked Eggplant Parmasan. A twist on one of my favorites.

We bake rather than fry ours for less mess and less fat -- Eggplant Parmesan Recipe

Feta & Parmesan Zucchini Bake - now I know what to do with all that summer squash from my garden

  • Lou Hair

    will try this

  • Denise Rogers

    Making this dish tonite! Looks yummy! My sweetheart is going to love this, oh and me too!

  • estis

    I'll try using my frozen sliced zucchini from last year's garden. It usually is as good as fresh

  • Barbara Rich

    6-7 medium zucchini or yellow summer squash 2 Tb canola oil 2 Tb minced garlic 2 tsp dried thyme 4 eggs 2/3 C light sour cream 1 C crumbled feta cheese 1/2 C fresh parmesan cheese 2 Tb lemon juice salt and pepper