No-Fry Sheet-Pan Eggplant Parmesan

No-Fry Sheet-Pan Eggplant Parmesan

Print Friendly, PDF & Email

Do you ever check your promotions folder on your e-mail? I rarely do and, unfortunately, I start to regret it. Mom life is not as super relaxed as many people might think. There are things to do beside checking e-mails, especially if it is not something you aren’t waiting for.

The other night though, I went through that folder out of the curiosity. Guess what I found there? Many, many interesting things. One of them was this delicious recipe from Food Network: No-Fry Sheet-Pan Eggplant Parmesan.

There are many other things, like links for promos for discounted tickets: I found tickets to San Diego for $39 one way. Yep, this is one of my favorite folders to check now! I do believe that, at some point in time, I did singed up for e-mails from all of those companies. I think we had enough discoveries for today and now is the time to share with you the recipe.

No-Fry Sheet-Pan Eggplant Parmesan

no fry sheet pan eggplant parmesan

This recipe is easy and kids would really enjoy helping you with this recipe. There is dipping and rolling and with your help, they will proudly cook the dinner for the whole family. 

You also could like my husband’s favorite lasagna.

Ingredients:

4 Tbsp olive oil
2 large cloves garlic, thinly sliced
28 oz can crushed tomatoes
1/4 tsp crushed red pepper flakes
Kosher salt
1/3 cup fresh basil leaves, chopped, plus more torn leaves for serving
1 medium-large eggplant (about 1 1/2 pounds) sliced into 1/2-inch-thick rounds
1/3 cup all-purpose flour
2 eggs, beaten
3/4 cup Italian-style breadcrumbs
1 pound fresh mozzarella, thinly sliced
1/4 cup grated Parmesan

Directions:

  1. Preheat the oven to 450*F.
  2. Put 2 Tbsp olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 tsp salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
  3. Heat an 18×13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
  4. When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 Tbsps of olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8-10 minutes, then flip the slices and continue baking until they are golden on the second side, 8-10 minutes more.

 no fry sheet pan eggplant parmesan

  1. Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20-25 minutes. Top with torn basil before serving.

no fry sheet pan eggplant parmesan

 

It looks absolutely fantastic and tastes so good. The basil adds a soothing note to the sauce. We served it over pasta; and I think that it was a great combination. Have you ever tried Eggplant Parmesan? 

Alina

no fry sheet pan eggplant parmesan

What are your thoughts?