An update on an old Italian classic; this healthier version of Sheet Pan Eggplant Parmesan is bursting with flavour. No need to pan-fry the eggplant first in this version; it's coated in panko crumbs and baked to keep it crispier and lighter!
1cupParmesan cheese,finely grated (plus more for garnish)
1tablespoondried oregano
1tablespoondried basil
1/2tablespoongarlic powder
1/2teaspoonground black pepper
4tablespoonsolive oil
3cupsmozzarella cheese,shredded
1/4cupparsley,chopped
3cupstomato sauce
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, garlic powder, and black pepper. Set aside.
Preheat oven to 350°F.
Drizzle two sheet pans with 2 tablespoons of olive oil. Use a pastry brush to spread the oil around.
Working with one slice of eggplant at a time, dip it into the egg. Gently shake off the excess egg and then press the eggplant into the panko mixture to get a good coating on each side.
Place eggplant on the prepared sheet pan. Do not overlap. Bake for 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 slice with 1-2 tablespoons of tomato sauce. Sprinkle the mozzarella cheese onto the tomato sauce. Bake for 20 minutes.
Remove from oven. Stack three or four slices onto a plate, garnish with more Parmesan cheese and fresh cut parsley. Serve immediately.