A classic turned easy weeknight meal. This sheet pan eggplant Parmesan, takes all the hassle out of traditionally fried eggplant, and only one pan to clean i always a plus. I also love chicken Parmesan, but eggplant parm is a lovely way to use up that fresh farmers market buy. A very easy, and surprisingly budget friendly meal. For us this can be a meal in itself, load me up a plate of these slices and ill be good, but serve alongside some other fresh veggies and you have an amazingly colorful meal.
Start by slicing the eggplant, the next step is an important one, you need to remove the moisture so they can get extra crispy. Lay the slices out on a paper towel or a dish cloth and sprinkle each side heavily with salt, the salt will help to pull out the moisture and the towels will help soak it up. Let the slice sit about 20 minutes to ensure all the moisture has been removed.
While doing that, you can get your breading station set up,I like to do flour, egg, panko. If you wanted you could leave out the flour and just bread in egg and bread crumbs. Since we are baking these and not frying them, I feel adding the flour ensures they get just as crispy. You will need three separate bowls, one with the whisked egg and water, one with the all purpose flour seasoned with salt and pepper, and one with the panko breadcrumbs, Parmesan, basil, oregano and garlic, .
Start by dipping each eggplant slice into the flour, than into the egg mix, than finish by pressing into the panko. You want to make sure you have a thick even coat of panko so each slice is crunchy. Once all you slices are breaded place them on a sheet pan lined with parchment. Bake at 350° F, for 20 minutes, remove from the oven, flip, and bake for another 20 minutes. Remove the slices one more time, top with marinara sauce and cheese, bake for another 20 minutes. Remove from the oven, garnish with fresh parsley and serve immediately.
- 2 medium eggplant, washed and sliced 1/4 inch thick
- 2 cups all purpose flour
- 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
- 1 tablespoon salt
- Lay the sliced eggplant in a single layer on a paper towel or dish cloth, sprinkle both sides liberally with salt. Let sit for 15 minutes. 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 bowl. Set aside. In a separate bowl add in your flour, set aside as well.
- In a larger bowl, whisk together the panko breadcrumbs, Parmesan cheese, basil, oregano, granulated garlic, and black pepper. Set aside.
- Preheat oven to 350 degrees.
- Drizzle two sheet pans with 2 tablespoons of olive oil.
- Begin to coat each slice of the eggplant by first dipping into the egg and then coating with the panko mixture. Press the eggplant into the panko mixture. You want a good coating of the panko to adhere to the eggplant.
- Place the coated eggplant in a single layer on the sheet pan and cook 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 eggplant slice with 1-2 tablespoons of tomato sauce. Sprinkle the mozzarella cheese onto the tomato sauce. Bake for 20 minutes.
- Garnish with more Parmesan cheese and fresh cut parsley.
- **You do not need to dredge the slices in flour, it just creates a more crisp exterior. You can leave the flour out and just bread in the egg and panko.