When I mentioned to Kyle that I was thinking of adding eggplant parmesan to our meal plan and he said, “I have never had that before” I knew that I had to make it! Kyle loved it and I know you will too!
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I have been all about using my sheet pans lately and I figured this would be the perfect way to go about making this. I did not know the exact way to go about it though so, as usual, I turned to Pinterest. This is where I found the recipe from Becky at The Two Bite Club. I did not change a thing about the recipe except for adding some fresh marinated mozzarella on top of the shredded at the end. Here is the link to her blog and the recipe: https://www.thetwobiteclub.com/2016/05/sheet-pan-eggplant-parmesan.html#_a5y_p=5581603
The first step (which I have never heard of doing before) is laying the eggplant slices out and liberally salt them. This pulls out moisture and removes any bitter taste. Leave them for 15 minutes, then flip over and do the same to the other side.
Then rinse the slices and pat dry. Mix together panko bread crumbs, parmesan cheese, basil, oregano and garlic powder in a shallow dish. In another dish mix the eggs and water. Dredge the slices in the egg wash, then the breadcrumb mixture. Lay the eggplant on a foil lined sheet pan in a single layer. Bake for 15 minutes. Flip slices over and bake another 10 minutes.
Next, you spoon on your favorite jarred or homemade sauce. Top with mozzarella cheese. Bake for 10 minutes or until cheese has melted.
I used mushroom sauce from Aldi and some veggie pasta to use as a bed for the eggplant. The fresh mozzarella is also an Aldi find. Kyle said it is the best cheese he’s ever eaten. He ate the rest that wasn’t used for the eggplant on its own, haha.
Oh, here’s a bonus picture of what my daughter and husband were doing while I was making dinner 😉
SHEET PAN EGGPLANT PARMESAN
Ingredients
- 1 medium eggplant cut into 1/4-inch slices
- 2 eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 25 ounce jar marinara sauce or homemade
- 8 ounces mozzarella cheese shredded
- julienned fresh basil optional
Instructions
- Spread the sliced eggplant in a single layer onto paper towels. Generously salt the eggplant and let it sit for 15 minutes. Flip the eggplant, salt the other side, and let sit for another 15 minutes. Rince the eggplant with water and pat dry with clean paper towels. (This process will draw out the excess moisture and bitterness from the eggplant. I have seen some skip this step entirely.)
- Preheat your oven to 375 degrees. Combine the panko breadcrumbs, parmesan cheese, dried basil, dried oregano, and garlic powder in a shallow dish. In a separate dish, lightly beat the eggs with the water.
- Dip the eggplant slices in the egg and then the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to evenly coat both sides.
- Drizzle a foil-lined sheet pan with the olive oil and spread it around to cover the whole pan. Place the breaded eggplant in a single layer on the baking sheet.
- Bake in the preheated oven for 15 minutes, flip the slices, then bake for an additional 10 minutes on the other side. Spoon sauce onto each slice and top with shredded cheese. Return to the oven and continue baking for an additional 10 minutes, or until the cheese is melted. Top with fresh basil right before serving.
