SHEET PAN EGGPLANT PARMESAN

Prep Time: 35 mins | Cook Time: 35 mins | Total Time: 1 hr 10 mins | Yield: 6 Servings

Simple and insanely delicious! This Sheet Pan Eggplant Parmesan is my ultimate comfort food! Topped with a rich sauce and melted cheese, you are going to have such a good time with this heavenly treat! Try this recipe now. Enjoy!

Ingredients:

2 Eggs

2 tbsp olive oil

1 tbsp water

1 tsp dried basil

1 (25 oz) jar of marinara sauce

8 oz. mozzarella cheese, shredded

1 tsp dried oregano

julienned fresh basil, optional

¼ c grated Parmesan cheese

½ tsp garlic powder

1 medium eggplant, cut into ¼-inch slices

1 c panko breadcrumbs

Directions:

In a single layer, arrange the eggplant slices onto paper towels. Sprinkle a lot of salt on top. Let the eggplant sit for about 15 minutes at room temperature. Flip them over, then salt and rest the other side for 15 more minutes.

Rinse the eggplant slices with water to remove the salt, then use paper towels to pat them dry.

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

In a mixing bowl, add Parmesan cheese, dried oregano, panko breadcrumbs, dried basil, and garlic powder. Whisk everything until well mixed.

Add water and cracked eggs into a separate mixing bowl. Beat until well smooth.

Dip each eggplant slice with egg wash, then into the breadcrumb mixture. Make sure to coat each completely.

Line a sheet pan with aluminium foil, then brush it with olive oil.

Arrange the eggplant slices in a single layer onto the prepared sheet pan.

Place the pan inside the preheated oven and bake the eggplant slices for about 15 minutes. Flip them over and bake for 10 more minutes.

Top each eggplant slice with the sauce and shredded cheese. Bake for 10 more minutes or until the cheese turns golden brown.

Remove from the oven and garnish with freshly chopped basil.

Serve and enjoy!

Note:

The Breadcrumbs you will use depends on the size of the eggplants.

Nutrition Facts: