Sheet Pan Eggplant Parmesan
*Note: the following recipe was adapted from a recipe found in Food & Wine Magazine from 2019.
Makes about 8 servings
15 minutes active prep, 75 minutes total
Ingredients:
2 eggplants, cut into 1/2 inch thick rounds
2 cups bread crumbs
3 cloves garlic, minced
1 lemon, zest only
4 tomatoes, sliced
1 lb fresh mozzarella, sliced
3 cups marinara sauce
1 cup grated Parmesan
1 tsp dried oregano
1/2 tsp dried thyme
3 tbsp salt (divided)
3 tbsp extra virgin olive oil (divided)
1/2 tsp black pepper
1 cup loosely packed fresh basil
Directions:
Place a layer of paper towels on cooling racks and put eggplant slices on top in a single layer. Sprinkle with 2 tablespoons of salt and add another layer of paper towels. Allow the liquid to drain from the eggplant for at least 30 minutes.
Preheat broiler to high and position oven rack to be 6 inches from the heat. Heat 3 tablespoons of oil in pan over medium heat then add breadcrumbs, stirring occasionally, until lightly toasted (3-5 minutes). Add lemon zest, garlic, thyme, and oregano. Sprinkle with pepper. Stir often until fragrant, about 2 minutes. Remove from heat and set aside.
Pat eggplant dry and wipe away any leftover salt. Drizzle with 1 teaspoon of olive oil, sprinkle with salt and pepper. Place in a single layer on a rimmed baking sheet and broil for 4-5 minutes per side (until light golden brown on each side). Let cool 10 minutes.
Reduce oven temperature to 450 F. Layer tomato slices and mozzarella slices between each eggplant round. Allow everything to slightly overlap in the pan. Sprinkle with grated Parmesan and 1/2 of the breadcrumb mixture. Bake 15-20 minutes, until cheese is melted and golden brown. Sprinkle with remaining breadcrumbs and torn fresh basil leaves. Serve hot. Enjoy!
Note: this recipe can be made ahead and re-baked until cheese melts. Simply set aside some bread crumbs to add to leftovers.