Name: Sheet pan eggplant Parmesan
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 eggplant; 0.25 cup olive oil; 2 eggs; 2 Tbsp water; 0.63 quart marinara sauce; 8 oz mozzarella cheese; to taste fresh basil; 1.5 cups panko breadcrumbs; 0.5 cup parmesan cheese; 2 tsp dried basil; 2 tsp dried oregano; 1 tsp garlic powder

Sheet Pan Eggplant Parmesan

4 servings

25 min active time

40 min total time

4.0 (2 votes)

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Ingredients

Unit system

Main

	2 sliced in quarter-inch
	4 Tbsp
	2
	2 Tbsp
	20 fluid oz
	8 oz shredded
	to taste julienned

Mixture

	1 ¹⁄₂ cups
	¹⁄₂ cup grated
	2 tsp
	2 tsp
	1 tsp

Adjust servings

Nutrition

Amount per serving

Daily %

Calories

638

32%

Total Fat

34 g

43%

Cholesterol

153 mg

51%

Sodium

1468 mg

64%

Total Carbohydrates

55 g

20%

Fiber

12 g

42%

Total Sugar

20 g

Proteins

30 g

61%

Calcium

628 mg

48%

Iron

2.9 mg

16%

Potassium

1260 mg

27%

Vitamin D

0.85 mcg

Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).

Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.

Instructions

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Prepare The Eggplants
- 1Slice the eggplants. Spread them in a single layer onto paper towels.
- 2Optionally, dry the eggplants (Generously salt the eggplant and let it sit for 15 minutes. Flip the eggplants, salt, and let sit for another 15 minutes. Rince the eggplants with water and pat dry with clean paper towels.)
Prepare Mixture
- 1In a shallow dish, combine the panko breadcrumbs, parmesan cheese, dried basil, dried oregano, and garlic powder.
- 2In another shallow dish, lightly beat the eggs with the water.
Assemble And Bake
- 1Preheat your oven to 375°F.
- 2Line a sheet pan with foil, drizzle with the olive oil and spread it around to cover the whole pan.
- 3Dip the eggplant slices in the egg and then the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to evenly coat both sides. Place the breaded eggplant in a single layer on the baking sheet.
- 4In the oven, bake for 15 minutes, flip the slices, then bake for an additional 10 minutes.
- 5Spoon sauce onto each slice and top with shredded cheese.
- 6Return to the oven and continue baking for an additional 10 minutes, or until the cheese is melted.
- 7Top with fresh basil right before serving.