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Sheet Pan Parmigiana

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

 

Ingredients

Ingredients
Servings:
 Eggplants
cut into 0.5 cm rounds
tbsp
Olive Oil
g
Panko Bread Crumbs
tbsp
Kosher Salt
Garlic Clove
minced
tbsp
Lemon Zest
tsp
Dried Thyme
tsp
Black Pepper
Tomatoes
sliced
g
Mozzarella Cheese
g
Tomato Sauce
g
Parmesan Cheese
Fresh Basil
Calories
per serving
226
Carbs
23
Protein
12
Fat
10

Instructions

Preparing In The Kitchen
  1. 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.
  2. Meanwhile, preheat the oven to 220 ºC. Heat 3 tablespoons olive oil in a large skillet over medium high heat.
  3. Add panko breadcrumbs, and cook, stirring often, until lightly browned for about 5-6 minutes. Add minced garlic, lemon zest, and thyme.
  4. Cook, stirring often, until fragrant, 1-2 minutes. Remove from heat and set breadcrumb mixture aside.
  5. 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.
  6. Place the eggplant slices in a single layer on a baking sheet.
  7. Broil in preheated oven until lightly golden brown, about 4 minutes per side. Let cool down for 10 minutes.
  8. Reduce oven temperature to 200 °C. Layer tomatoes and mozzarella slices between eggplant rounds, slightly overlapping, on baking sheet. Drizzle with marinara sauce.
  9. Sprinkle with Parmesan, top with breadcrumb mixture, and bake at 200 °C until cheese is melted and golden brown, about 15 minutes.
  10. Sprinkle with fresh basil leaves and serve immediately.

Preparing In The Kitchen
  1. 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.
  2. Meanwhile, preheat the oven to 220 ºC. Heat 3 tablespoons olive oil in a large skillet over medium high heat.
  3. Add panko breadcrumbs, and cook, stirring often, until lightly browned for about 5-6 minutes. Add minced garlic, lemon zest, and thyme.
  4. Cook, stirring often, until fragrant, 1-2 minutes. Remove from heat and set breadcrumb mixture aside.
  5. 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.
  6. Place the eggplant slices in a single layer on a baking sheet.
  7. Broil in preheated oven until lightly golden brown, about 4 minutes per side. Let cool down for 10 minutes.
  8. Reduce oven temperature to 200 °C. Layer tomatoes and mozzarella slices between eggplant rounds, slightly overlapping, on baking sheet. Drizzle with marinara sauce.
  9. Sprinkle with Parmesan, top with breadcrumb mixture, and bake at 200 °C until cheese is melted and golden brown, about 15 minutes.
  10. Sprinkle with fresh basil leaves and serve immediately.

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