Sheetpan Eggplant Parmesan

Name: Sheetpan Eggplant Parmesan
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 4 japanese eggplants (cut in half lengthwise); 1/4 cup olive oil (divided); 3/4 teaspoon kosher salt; 3/4 - 1 cup of storebought or prepared marinara; 1 cup shredded mozzarella cheese; 1/2 cup panko breadcrumbs; 1/4 cup finely grated Parmesan cheese; 1/3 cup basil leaves (torn); Pinch of red pepper flakes (if desired)

5.0

(1)

giadzy.com

Your recipes

Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 4

Author : Giada De Laurentiis

Ingredients

Remove All · Remove Spices · Remove Staples

4 japanese eggplants (cut in half lengthwise)1/4 cup olive oil (divided)3/4 teaspoon kosher salt3/4 - 1 cup of storebought or prepared marinara1 cup shredded mozzarella cheese1/2 cup panko breadcrumbs1/4 cup finely grated Parmesan cheese1/3 cup basil leaves (torn)Pinch of red pepper flakes (if desired)

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 400 degrees F.

Step 2

Arrange the halved eggplants, cut side up, on a rimmed baking sheet. Rub them with 2 tablespoons of olive oil, and season with the kosher salt. Roast them for about 15 minutes until tender.

Step 3

Remove the eggplants from the oven. Divide the marinara over the halves. Sprinkle the mozzarella evenly on each eggplant half. In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, and remaining 2 tablespoons of olive oil. Top the eggplant halves with the crumb mixture, then return to the oven for about 12-15 minutes until brown and bubbly.