Sheet Pan Parmigiana

Ingredients

Instructions

Ingredients

Servings:

Calories

per serving

226

Carbs

Protein

Fat

Instructions

Preparing In The Kitchen

Wash the eggplants, pat dry and cut into 1 cm slices. Sprinkle salt on both sides of eggplant rounds, and place on a wire rack lined with paper towels. Let liquid drain from eggplant for ca. 30 minutes.
Meanwhile, preheat the oven to 220 ºC. Heat 3 tablespoons olive oil in a large skillet over medium high heat.
Add panko breadcrumbs, and cook, stirring often, until lightly browned for about 5-6 minutes. Add minced garlic, lemon zest, and thyme.
Cook, stirring often, until fragrant, 1-2 minutes. Remove from heat and set breadcrumb mixture aside.
Pat the eggplant slices dry. Drizzle both sides of eggplant rounds with remaining 1 tablespoon olive oil, and sprinkle with pepper and 1 teaspoon of salt. Place in a single layer on a rimmed baking sheet.
Place the eggplant slices in a single layer on a baking sheet.
Broil in preheated oven until lightly golden brown, about 4 minutes per side. Let cool down for 10 minutes.
Reduce oven temperature to 200 °C. 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 200 °C until cheese is melted and golden brown, about 15 minutes.
Sprinkle with fresh basil leaves and serve immediately.

Preparing In The Kitchen

Wash the eggplants, pat dry and cut into 1 cm slices. Sprinkle salt on both sides of eggplant rounds, and place on a wire rack lined with paper towels. Let liquid drain from eggplant for ca. 30 minutes.
Meanwhile, preheat the oven to 220 ºC. Heat 3 tablespoons olive oil in a large skillet over medium high heat.
Add panko breadcrumbs, and cook, stirring often, until lightly browned for about 5-6 minutes. Add minced garlic, lemon zest, and thyme.
Cook, stirring often, until fragrant, 1-2 minutes. Remove from heat and set breadcrumb mixture aside.
Pat the eggplant slices dry. Drizzle both sides of eggplant rounds with remaining 1 tablespoon olive oil, and sprinkle with pepper and 1 teaspoon of salt. Place in a single layer on a rimmed baking sheet.
Place the eggplant slices in a single layer on a baking sheet.
Broil in preheated oven until lightly golden brown, about 4 minutes per side. Let cool down for 10 minutes.
Reduce oven temperature to 200 °C. 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 200 °C until cheese is melted and golden brown, about 15 minutes.
Sprinkle with fresh basil leaves and serve immediately.

Simple and easy Parmigiana made with Italian herbs, panko and parmesan crust.