Description
Discover how to make a delicious and easy Sheet Pan Eggplant Parmesan recipe that is perfect for a quick and tasty weeknight dinner.
Ingredients
- 3 tbsp salt, divided (45 ml)
- 2 large eggplants (about 400g each), cut into 1/2-inch-thick rounds
- 1/4 cup vegetable oil, divided (60 ml)
- 2 cups breadcrumbs (from 2 [85g] day-old bread slices)
- 2 garlic cloves, minced
- 1 tbsp (15 ml) lemon zest (from 1 lemon)
- 1 tsp (5 ml) fresh thyme leaves
- 1 tsp (5 ml) black pepper
- 4 plum tomatoes (about 113g each), sliced
- 1 pound fresh mozzarella cheese, sliced (454g)
- 1 (24-ounce) jar marinara sauce (about 710 ml)
- 4 ounces grated cheese (about 115g)
- 1 cup (240 ml) loosely packed fresh basil leaves, torn
Instructions
- Generously scatter 2 tablespoons and 2 teaspoons of salt over both sides of the eggplant slices; arrange them on a wire rack covered with paper towels. Allow the eggplant to release its liquid for 30 minutes.
- While waiting, set the broiler to high with the oven rack positioned 6 inches below the heat source. Warm up 3 tablespoons of vegetable oil in a large pan over medium-high heat. Toss in the breadcrumbs and stir frequently until they achieve a light brown color, which should take about 5 to 6 minutes. Add the minced garlic, lemon zest, and thyme, stirring continuously until the aroma is released, about 1 to 2 minutes more. Take the pan off the heat and put the breadcrumb mixture aside.
- Dry the eggplant slices with a patting motion. Pour the remaining 1 tablespoon of vegetable oil over both sides of the eggplant slices, then season with pepper and the leftover teaspoon of salt. Lay them out in a single layer on a baking sheet with edges. Broil them in the preheated oven until they turn a light golden brown, roughly 4 minutes on each side. Allow them to cool for 10 minutes.
- Lower the oven setting to 425°F. Arrange the tomato and mozzarella slices between the eggplant rounds on the baking sheet, letting them overlap slightly. Pour the marinara sauce over the top. Scatter the grated cheese over the dish, then cover with the breadcrumb mixture. Bake at 425°F until the cheese is melted and has a golden hue, approximately 15 minutes. Finish by sprinkling torn basil leaves on top and serve.
Notes
- Pat dry eggplant slices after releasing liquid to prevent excess moisture.
- Use day-old bread for breadcrumbs to enhance flavor absorption and achieve a crispy texture.
- Layer tomato and mozzarella slices between eggplant rounds for a delicious and visually appealing presentation; finish with torn basil leaves for a fresh touch.
