Sheet Pan Eggplant Parmesan Recipe
July 16, 2017
INGREDIENTS
2 medium sized eggplant, washed and sliced 1/4 inch thick
3 eggs
2 tablespoons water
4 cups panko breadcrumbs
1 cup Parmesan cheese, finely grated (plus more for garnish)
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 tablespoon granulated garlic
1/2 teaspoon black pepper
4 tablespoons olive oil
3 cups mozzarella cheese, shredded
1/4 cup parsley, chopped
3 cups tomato sauce
Salt
INSTRUCTIONS
- Lay the sliced eggplant in a single layer onto two baking sheets. Sprinkle liberally with salt. Let sit for 15 minutes. Flip the eggplant over, salt again, and allow to sit for 15 more minutes.
- Run the sliced eggplant under lukewarm water to remove the salt. Pat each slice dry with paper towel. Set the slices aside.
- Next, set up your dredging station by whisking together the eggs and the water into a wide-set bowl. Set aside.
- In a larger bowl, whisk together the panko breadcrumbs, Parmesan cheese, basil, oregano, granulated garlic, and black pepper. Set aside.
- Preheat oven to 350 degrees.
- Drizzle two sheet pans with 2 tablespoons of olive oil.
- Begin to coat each slice of the eggplant by first dipping into the egg and then coating with the panko mixture. Press the eggplant into the panko mixture. You want a good coating of the panko to adhere to the eggplant.
- Place the coated eggplant on the oiled baking sheets - do not overlap - and place in the preheated oven for 20 minutes.
- Remove from the oven, flip each eggplant slice, and bake for an additional 20 minutes.
- Remove from the oven once again, top each eggplant slice with 1-2 tablespoons of tomato sauce. Sprinkle the mozzarella cheese onto the tomato sauce. Bake for 20 minutes.
- Garnish with more Parmesan cheese and fresh cut parsley.
Original recipe and Nutrition Facts visit: Sheet Pan Eggplant Parmesan @ lordbyronskitchen.com