Sheet Pan Eggplant Parmesan

Name: Sheet Pan Eggplant Parmesan
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 1 medium eggplant cut into 1/4- inch slices; 2 eggs; 1 tbsp water; 1 cup panko breadcrumbs; ¼ cup grated parmesan cheese; 1 tsp dried oregano; 1 tsp dried basil; ½ tsp garlic powder; 2 tbsp olive oil; jar of tomato sauce; 8 oz mozzarella cheese,; Julienned fresh basil

February 4, 2024

|By devinmorgan

Yields1 ServingPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

1 medium eggplant cut into 1/4- inch slices

2 eggs

1 tbsp water

1 cup panko breadcrumbs

¼ cup grated parmesan cheese

1 tsp dried oregano

1 tsp dried basil

½ tsp garlic powder

2 tbsp olive oil

jar of tomato sauce(20z)

8 oz mozzarella cheese,shredded

Julienned fresh basil

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.

Ingredients