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Repeat with remaining eggplant sauce and mozzarella.

Eggplant parmesan recipe martha stewart. In another bowl combine breadcrumbs 3 4 cup parmesan oregano and basil. Repeat with remaining eggplant sauce and mozzarella then sprinkle with remaining 1 4 cup parmesan. In a wide shallow bowl whisk together eggs and 2 tablespoons water.

Cover with 2 cups sauce then 1 2 cup mozzarella. Bake until sauce is bubbling and cheese is golden about 30 minutes. Bake until sauce is bubbling and cheese is melted 15 to 20 minutes.

Dredge eggplant in flour shaking off excess. Combine breadcrumbs pecorino romano 1 2 teaspoon salt and some pepper. Preheat oven to 375 f.

Top with half the eggplant overlapping slices slightly 2 cups sauce and half the mozzarella. Top with 1 1 2 cups sauce then remaining eggplant. Finish with remaining sauce 1 4 cup parmesan and mozzarella.

Arrange half the eggplant in dish. Layer half the eggplant over sauce and sprinkle with 1 4 cup parmesan. Sprinkle with remaining 2 tablespoons parmesan.

Put flour eggs and breadcrumb mixture in 3 separate dishes. Season with salt and pepper. Brush 2 baking sheets with oil.

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