It’s not unusual that most of us would like to cut calories and fat where we can, but not loose flavor. With this riff on a Martha Stewart recipe, you bake rather than fry, for less mess and less fat. In addition, there is no salting of the eggplant to extract moisture—a process I’ve never grown fond of.
Another plus, make the chunky tomato sauce a day or two ahead and save time on dinner night. It only takes about 20 minutes total, then refrigerate in an air tight container, and you’re one step ahead of the game.
As we prepped the dish, we realized that a few tweaks to the recipe were needed. After coating the slices for one of the eggplants, we noted there would not be enough for all the remaining slices, so we quickly increased by about another 50%; while the amount of egg wash was spot on.
The shredded mozzarella was increased to 2 cups from 1 1/2, although we would even increase it more next time! The dried basil was swapped out for fresh, making sure to add it between layers as well as a garnish. One of those grocery store clamshells of basil is the perfect amount. These changes are noted in the ingredients below.
It was so light and tasty, The Hubs claimed it might be the best Eggplant Parm he’s ever had! Can’t wait to attack those leftovers… Serves 8 as a side dish, 6 as a main.
Baked Eggplant Parm with Chunky Tomato Sauce
Ingredients
Chunky Tomato Sauce (Yields 6 cups)
- 1 Tbsp. extra-virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cans (28 oz. each) whole tomatoes
- 1/2 tsp. dried oregano
- Kosher salt and freshly ground pepper
Eggplant Parm
- Extra-virgin olive oil, for brushing
- 2 large eggs
- 2 Tbsp. water
- 1 cup plain dry breadcrumbs
- 1 cup finely grated Parmesan, plus 2 Tbsp. for topping
- 1 1/2 tsp. dried oregano
- Kosher salt and freshly ground pepper
- 1 oz. fresh basil, chopped to equal a loose 1/2 cup, save some whole leaves for garnish
- 2 large eggplants (2 1/2 lbs. total), peeled and sliced into 1/2-inch rounds
- 2+ cups shredded mozzarella
Directions
- Tomato Sauce: In a medium saucepan, heat oil over medium. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper. Make up to 3 days ahead.
- Eggplant Parm: Preheat oven to 375 degrees. 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, 1 cup grated Parmesan, and oregano; 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 degrees.
- 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 cup mozzarella and 1/2 of the chopped basil. Repeat with remaining eggplant, sauce, mozzarella and basil; 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.
Adapted from a Martha Stewart recipe
Accounting for Taste 
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