Sheet Pan Eggplant Parmesan
Servings: 8
Calories: 443kcal
An update on an old Italian classic; this healthier version Sheet Pan Eggplant Parmesan is bursting with flavour. No need to pan fry the eggplant first!
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Ingredients
- 2 medium eggplant, washed and sliced 1/4 inch thick
- 1 tablespoon salt
- 3 large 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 ground black pepper
- 4 tablespoons olive oil
- 3 cups mozzarella cheese, shredded
- 1/4 cup parsley, chopped
- 3 cups tomato 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, granulated garlic, 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.
Nutrition
Calories: 443kcal | Carbohydrates: 36g | Protein: 23g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1312mg | Potassium: 738mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1090IU | Vitamin C: 11mg | Calcium: 464mg | Iron: 4mg