Sheet Pan Eggplant Parmesan

• total time: 1 hour 15 minutes

Ingredients

3 tablespoons kosher salt, divided

2 large eggplants (about 14 ounces each), cut into 1/2-inch-thick rounds

1/4 cup olive oil, divided

2 cups sourdough breadcrumbs (from 2 [3-ounce] day-old sourdough bread slices)or Italian canned crumbs

1 teaspoon black pepper

4 plum tomatoes (about 4 ounces each), sliced

1 pound fresh mozzarella cheese, sliced

1 (24-ounce) jar marinara sauce (about 3 cups)

4 ounces Parmesan cheese, grated (about 1 cup)

1 cup loosely packed fresh basil leaves, torn

Directions

Sprinkle 2 tablespoons plus 2 teaspoons salt on both sides of eggplant rounds, and place on a wire rack lined with paper towels. Let liquid drain from eggplant 30 minutes.

Pat eggplant dry. Drizzle both sides of eggplant rounds with remaining 1 tablespoon olive oil, and sprinkle with pepper and remaining 1 teaspoon salt. Place in a single layer on a rimmed baking sheet. Broil in preheated oven until lightly golden brown, about 4 minutes per side. Let cool 10 minutes.

Reduce oven temperature to 425°F. Layer tomatoes and mozzarella slices between eggplant rounds, slightly overlapping, on baking sheet. Drizzle with marinara sauce. Sprinkle with Parmesan, top with breadcrumb mixture, and bake at 425°F until cheese is melted and golden brown, about 15 minutes. Sprinkle with basil, and serve.