Sheet Pan Eggplant Parmesan
Cook
30 mins
Prep Time
25 mins
Total Time
55 mins
Serves
6
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup olive oil
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Kitchen Tools Needed:
- Large rimmed baking sheet
- Parchment paper
- 3 shallow dishes for breading
- Measuring cups and spoons
- Knife and cutting board
- Tongs
- Paper towels
- Cooking Spray
Steps
- Preheat and Prep: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and spray with cooking spray.
- Prepare Eggplant: Slice eggplants into 1/2-inch rounds. Salt the slices and let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
- Set Up Breading Station: In first shallow dish, place flour seasoned with salt and pepper. In second dish, beat eggs. In third dish, combine panko breadcrumbs, 1/2 cup Parmesan, garlic powder, and Italian seasoning.
- Bread the Eggplant: Dredge each eggplant slice in flour, then dip in beaten eggs, then coat thoroughly with breadcrumb mixture. Place breaded slices on prepared baking sheet. Drizzle with olive oil.
- First Bake: Bake for 20-25 minutes, flipping once halfway through, until golden brown and crispy.
- Add Sauce and Cheese: Remove from oven and top each eggplant slice with marinara sauce. Sprinkle with mozzarella cheese and remaining Parmesan. Return to oven for 10-12 minutes until cheese is melted and bubbly.
- Finish & Serve: Remove from oven and let cool for 5 minutes. Garnish with fresh basil and parsley. Serve hot as a main dish or side.
Macros:
Total Calories: 500
Carbs: 42g
Proteins: 25g
Fats: 24g