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Sheet Pan Eggplant Parmesan
You don't need to salt or fry when making this easy, mess-free, and delicious eggplant Parm. Use your favorite jarred marinara sauce, but do take the time to shred the mozzarella and Parmesan yourself — it really does make a difference. If you like your eggplant Parm super saucy, feel free to add more when you assemble the stacks. And if you want all your diners to have a big stack with matched-size slices, buy a little extra eggplant and save the rest for a stir-fry. The recipe is a Yummly original created by Tina Ujlaki.
Sheet Pan Eggplant Parmesan
By
OnlineCookIngredients
Instructions
- Step 1
Preheat oven to 400°. Brush a sheet pan with olive oil. Finely grate Parmesan. Whisk egg whites with salt in a small bowl. Mix 3/4 cup parmesan with the panko in a shallow bowl (set remaining Parmesan aside). Trim eggplant and slice crosswise about 1/3 inch thick.
- Step 2
Keeping one hand for wet ingredients and the other for dry, dip eggplant slices in beaten egg whites, then coat on both sides with Parm-panko mix, pressing to help the crumbs adhere. Arrange slices side by side on prepared sheet pan.
- Step 3
Bake eggplant on middle rack of preheated oven until tender and lightly browned, about 20 minutes. Remove from oven.
- Step 4
Coarsely shred mozzarella. Turn eggplant slices over (they'll be well-browned on the bottom, and by getting turned they won't get overdone). Pair a larger slice with a smaller one to keep portions similar, or match size of slices for a prettier look. Top half of slices with a heaping Tbsp. each of marinara and then shredded mozzarella. Cover with remaining eggplant, and then repeat with remaining mozzarella and more sauce. (You may have leftover marinara.)
- Step 5
Sprinkle any remaining panko-parm mix over eggplant stacks and top with reserved Parmesan.
- Step 6
Bake eggplant until heated through and the cheese is melted and bubbling, about 10 minutes. Serve eggplant stacks with any remaining marinara sauce.
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Per serving
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