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Sheet Pan Eggplant Parmesan

There isn’t much cleanup involved since the whole recipe is made on a sheet pan or baking tray, and the recipe itself is super simple to follow. So if you want to make something deliciously different, you can’t go wrong with this wonderful eggplant parmigiana recipe.
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Prep Time 35 minutes
Cook Time 35 minutes
Servings: 6
Course: Main
Ingredients Method

Ingredients
  

  • ½ tsp. Garlic powder
  • 25 oz. Jar of marinara sauce
  • 2 Tbsp. Olive oil
  • 8 oz. Mozzarella cheese shredded
  • 1 tsp. Dried basil
  • 1 Eggplant sliced
  • 2 Large eggs
  • 1 C. Panko crumbs
  • 1 tsp. Oregano
  • ¼ C. Parmesan cheese grated
  • 1 Tbsp. Water
  • Fresh basil for garnish

Method
 

  1. Place a layer of paper towels on the counter, and add the eggplant slices to the top of them.
  2. Sprinkle heavily with salt, and let rest for 15 minutes.
  3. Turn the eggplant over, and sprinkle with salt again. Allow to rest another 15 minutes.
  4. Rinse the salt off the eggplant well, and dry the slices with paper towels.
  5. Whisk together the egg and water in a shallow bowl.
  6. Stir together the garlic powder, basil, breadcrumbs, oregano and parmesan cheese in another shallow bowl.
  7. Dip the eggplant slices into the egg mixture, and then coat in the crumb mixture.
  8. Place the slices onto a tin foil lined baking sheet.
  9. Put the baking sheet into a 375 degrees preheated oven, and bake for 15 minutes.
  10. Turn the eggplant over, and bake for another 10 minutes.
  11. Spread some marinara sauce on each slice, and top with the mozzarella cheese.
  12. Bake for 10 minutes.
  13. Garnish with fresh chopped basil before serving.