SHEET PAN EGGPLANT PARMESAN

Prep Time: 35 mins | Cook Time: 35 mins | Total Time: 1 hr 10 mins | Yield: 6 Servings

Take those boring eggplants to the next level with this awesome recipe! This Sheet Pan Eggplant Parmesan is to die for! Topped with marinara sauce and cheese, these eggplants will satisfy all your cravings. Enjoy!

INGREDIENTS :

• 1 (25 oz) jar of marinara sauce
• 8 oz. mozzarella cheese, shredded
• 1 medium eggplant, cut into 1/4-inch slices
• 1 c panko breadcrumbs
• 1/4 c grated Parmesan cheese
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 1 tsp dried basil
• 2 Eggs
• 1 tsp dried oregano
• julienned fresh basil, optional
• 1 tbsp water

DIRECTIONS :

1. Arrange the eggplant slices onto paper towels, then sprinkle a lot of salt on top. Allow them to rest for about 15 minutes. Turn them over, then salt the other side and rest for 15 more minutes.
2. Rinse with water the salted eggplant slices, then use paper towels to pat them dry.
3. Prepare the oven and preheat to 190 degrees C or 375 degrees F.
4. In a mixing bowl, add garlic powder, Parmesan cheese, panko breadcrumbs, dried oregano, and dried basil. Stir until well mixed.
5. Add water and cracked eggs into another mixing bowl. Beat until well blended.
6. Coat each eggplant slice with the egg wash, then into the breadcrumb mixture.
7. Line a sheet pan with aluminium foil, then drizzle olive oil on it.
8. Arrange the eggplant slices in a single layer onto the prepared sheet pan.
9. Place the pan inside the preheated oven and bake the eggplant slices for about 15 minutes.
10. Turn the eggplant slices over, then bake for another 10 minutes.
11. Top each eggplant slice with the sauce and shredded cheese. Bake for 10 more minutes or until the cheese turns golden brown.
12. Sprinkle freshly chopped basil on top to garnish.
13. Serve and enjoy!

Nutrition Facts:

Total Fat 17.4g 32% | Cholesterol 95.7mg 38% | Sodium 867.7mg 11% | Total Carbohydrate 30.3g 19% | Dietary Fiber 5.4g | Sugars 13.6g 30% | Protein 14.8g