Servings:
pieces

Sheet Pan Parmigiana

Simple and easy Parmigiana made with Italian herbs, panko and parmesan crust.
Prep Time:
35 min
Cook Time:
20 min
Total Time:
55 min
Ingredients (Servings: pieces)
Eggplants
Olive Oil
tbsp
Panko Bread Crumbs
g
Kosher Salt
tbsp
Garlic Clove
Lemon Zest
tbsp
Dried Thyme
tsp
Black Pepper
tsp
Tomatoes
Mozzarella Cheese
g
Tomato Sauce
g
Parmesan Cheese
g
Fresh Basil Leaves
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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