Sheet Pan Eggplant Parmesan
Eggplant Parmesan baked on a sheet pan is a delicious way to feed the family.
Course:
Main Course
Cuisine:
Italian
Keyword:
Eggplant Parmesan
Ingredients
- 1 medium eggplant cut into 1/4-inch slices
- 2 tablespoons sea salt crushed fine
- 2 eggs
- 1 tablespoon water
- 1 cup Panko breadcrumbs
- 1/4 cup parmesan cheese grated
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 25oz. jar marinara sauce or homemade
- 8 ounces mozzarella cheese shredded
- fresh basil cut julienne *optional
Instructions
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Line a sheet pan with paper towels. Place all the cut rounds of eggplant onto the paper towel lined sheet pan in a single layer.
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Sprinkle the sea salt onto each eggplant slice, and let it sit for 15 minutes.
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Flip each eggplant slice over and sprinkle with more sea salt on the other side. Let them sit for another 15 minutes.
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Rinse all the eggplant rounds in water. Pat them dry with clean paper towels. (This salting process draws out excess moisture and bitterness from the eggplant.)
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Preheat your oven to 375.
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In a pie plate combine the Panko breadcrumbs, parmesan cheese and spices.
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In another pie plate add the eggs and the water and whisk to combine.
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Dip each slice of eggplant into the egg wash mixture and coat on both sides, then directly to the panko breadcrumb and cheese mixture. Press each slice into the breadcrumbs to completely coat both sides.
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Place each slice onto a parchment (or foil) lined and lightly greased sheet pan in a single layer.
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Bake for 15 minutes, then carefully flip each one and place the sheet pan back into the oven for another 15 minutes.
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Out of the oven flip each one over one more time, now spoon marinara sauce onto each one and top with mozzarella cheese.
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Return the pan back to the oven and bake another 10 minutes until the cheese is melted.
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Out of the oven garnish with fresh basil and serve warm with spaghetti topped with marinara sauce.