Sheet-Pan Eggplant Parmesan

Name: Sheet-Pan Eggplant Parmesan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1-2 medium eggplants, sliced into 1/4-inch rounds; kosher salt; 1½ cups marinara sauce; 3 beefsteak or heirloom tomatoes, sliced into 1/4-inch rounds; 1 (16-ounce) ball fresh mozzarella cheese, sliced into 1/4-inch rounds; 1/4 cup seasoned Italian breadcrumbs; 1/4 cup extra-virgin olive oil; 1/4 cup grated Parmesan cheese; chopped fresh basil, for garnish

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Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Author : Leslie Raney

comfort food dinner easy

Ingredients

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1-2 medium eggplants, sliced into 1/4-inch roundskosher salt1½ cups marinara sauce3 beefsteak or heirloom tomatoes, sliced into 1/4-inch rounds1 (16-ounce) ball fresh mozzarella cheese, sliced into 1/4-inch rounds1/4 cup seasoned Italian breadcrumbs1/4 cup extra-virgin olive oil1/4 cup grated Parmesan cheesechopped fresh basil, for garnish

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Instructions

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Step 1

Preheat the oven to 400 F.

Step 2

Place sliced eggplant in a large bowl and heavily salt. Set aside for about 10 minutes.

Step 3

In a 13-by-9-inch sheet pan, add marinara sauce in an even layer.

Step 4

Remove eggplant from the bowl and pat dry with paper towels to remove excess moisture.

Step 5

Arrange four rows of eggplant slices, mozzarella slices and tomato slices in an alternating shingled pattern in the pan. Sprinkle the breadcrumbs on top and drizzle with olive oil.

Step 6

Bake for 35 minutes or until the mozzarella is melted and bubbly. Sprinkle with Parmesan cheese. Turn on the broiler and return the pan to the oven for 2 minutes, until the cheese is melted and golden brown. Garnish with fresh basil and serve hot.