Dinner Ideas

Sheet Pan Eggplant Parmesan

Name: Sheet Pan Eggplant Parmesan
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Ingredients: Ingredients • 3 tablespoons kosher salt, divided • 2 large eggplants (about 14 ounces each), cut into 1/2-inch-thick rounds; • 2 cups sourdough breadcrumbs (from 2 [3-ounce] day-old sourdough bread slices) • 2 garlic cloves, minced • 1 tablespoon lemon zest (from 1 lemon) • 1 teaspoon fresh thyme leaves • 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; Ad

khẩu phần

Active Time: 15 mins

thời gian hoạt động

1 hrs 15 mins

tổng thời gian

Bắt đầu Nấu ăn

Nguyên liệu

Ingredients • 3 tablespoons kosher salt, divided • 2 large eggplants (about 14 ounces each), cut into 1/2-inch-thick rounds

• 2 cups sourdough breadcrumbs (from 2 [3-ounce] day-old sourdough bread slices) • 2 garlic cloves, minced • 1 tablespoon lemon zest (from 1 lemon) • 1 teaspoon fresh thyme leaves • 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

Hướng dẫn

Step 1 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.

Step 2 Meanwhile, preheat broiler to high with oven rack 6 inches from heat. Heat 3 tablespoons olive oil in a large skillet over medium-high. Add breadcrumbs, and cook, stirring often, until lightly browned, 5 to 6 minutes. Add minced garlic, lemon zest, and thyme. Cook, stirring often, until fragrant, 1 to 2 minutes. Remove from heat, and set breadcrumb mixture aside.

Step 3 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.

Ghi chú

A quick broil followed by a longer bake makes this no-fry recipe hands off enough to put together on a Tuesday, with results delicious enough for a weekend dinner party. Be sure to let the eggplant drain to achieve the best charred eggplant texture.