Sheetpan Eggplant Parmesan
This healthier and simplified version of eggplant parmesan is a perfect fit for an easy weeknight meal.
Photo Credit: Elizabeth Newman
Sheetpan Eggplant Parmesan
Prep Time
Cook Time
Total Time
Cooking Level
Serving size:
Serves 2 to 4
Ingredients:
4 japanese eggplants, cut in half lengthwise
1/4 cup olive oil, divided
3/4 teaspoon kosher salt
3/4 – 1 cup of storebought or prepared marinara
1 cup shredded mozzarella cheese
1/2 cup panko breadcrumbs
1/4 cup finely grated Parmesan cheese
1/3 cup basil leaves, torn
Pinch of red pepper flakes, if desired
Instructions:
Preheat the oven to 400 degrees F.
Arrange the halved eggplants, cut side up, on a rimmed baking sheet. Rub them with 2 tablespoons of olive oil, and season with the kosher salt. Roast them for about 15 minutes until tender.
Remove the eggplants from the oven. Divide the marinara over the halves. Sprinkle the mozzarella evenly on each eggplant half. In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, and remaining 2 tablespoons of olive oil. Top the eggplant halves with the crumb mixture, then return to the oven for about 12-15 minutes until brown and bubbly.
Article by Giada De Laurentiis
Giada,
Can you tell me why you prefer Japanese Eggplant to the typical eggplant?
Is there a reason for your choice?
Btw... it looks wonderful.. and want to try this.
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I made this last night using my own tomato sauce recipe. It was delicious! I want to note that at an oven temp of 425 you must place in center to bottom of oven. I cooked each side at 8 minutes each and only 10 minutes more when adding sauce and cheese. Thank you for this recipe! [armor games](https://games.lol/armor/)
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Sheetpan eggplant parmesan was my favorite dish I was live to eat food I also love to cook at my home I visit almost all the restaurant of this town. I want to make this at my home so I got recipe of this from http://www.researchwritingkings.com/ this was good to have this it has all the recipes of the delicious dish.