SHEET PAN EGGPLANT PARMESAN RECIPES
SHEET PAN EGGPLANT PARMESAN RECIPE | YUMMLY
You don't need to salt or fry when making this easy, mess-free, and delicious eggplant Parm. Use your favorite jarred marinara sauce, but do take the time to shred the mozzarella and Parmesan yourself — it really does make a difference. If you like your eggplant Parm super saucy, feel free to add more when you assemble the stacks. And if you want all your diners to have a big stack with matched-size slices, buy a little extra eggplant and save the rest for a stir-fry. The recipe is a Yummly original created by [Tina Ujlaki](https://www.yummly.com/dish/author/Tina-Ujlaki).
Provided by Yummly
Categories Main Dishes
Total Time 1 hours
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Brush a sheet pan with olive oil. Finely grate Parmesan. Whisk egg whites with salt in a small bowl. Mix 3/4 cup parmesan with the panko in a shallow bowl (set remaining Parmesan aside). Trim eggplant and slice crosswise about 1/3 inch thick.
- Keeping one hand for wet ingredients and the other for dry, dip eggplant slices in beaten egg whites, then coat on both sides with Parm-panko mix, pressing to help the crumbs adhere. Arrange slices side by side on prepared sheet pan.
- Bake eggplant on middle rack of preheated oven until tender and lightly browned, about 20 minutes. Remove from oven.
- Coarsely shred mozzarella. Turn eggplant slices over (they'll be well-browned on the bottom, and by getting turned they won't get overdone). Pair a larger slice with a smaller one to keep portions similar, or match size of slices for a prettier look. Top half of slices with a heaping Tbsp. each of marinara and then shredded mozzarella. Cover with remaining eggplant, and then repeat with remaining mozzarella and more sauce. (You may have leftover marinara.)
- Sprinkle any remaining panko-parm mix over eggplant stacks and top with reserved Parmesan.
- Bake eggplant until heated through and the cheese is melted and bubbling, about 10 minutes. Serve eggplant stacks with any remaining marinara sauce.
Nutrition Facts : Calories 640 calories, CarbohydrateContent 46 grams, CholesterolContent 75 milligrams, FatContent 35 grams, FiberContent 10 grams, ProteinContent 36 grams, SaturatedFatContent 17 grams, SodiumContent 2800 milligrams, SugarContent 21 grams
NEW RECIPE: SHEET PAN EGGPLANT PARMESAN - YUMMLY
You don't need to salt or fry when making this easy, mess-free, and delicious eggplant Parm. Use your favorite jarred marinara sauce, but do take the time to shred the mozzarella and Parmesan yourself — it really does make a difference. If you like your eggplant Parm super saucy, feel free to add more when you assemble the stacks. And if you want all your diners to have a big stack with matched-size slices, buy a little extra eggplant and save the rest for a stir-fry. The recipe is a Yummly original created by [Tina Ujlaki](https://www.yummly.com/dish/author/Tina-Ujlaki).
Provided by Yummly
Categories Main Dishes
Total Time 1 hours
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Brush a sheet pan with olive oil. Finely grate Parmesan. Whisk egg whites with salt in a small bowl. Mix 3/4 cup parmesan with the panko in a shallow bowl (set remaining Parmesan aside). Trim eggplant and slice crosswise about 1/3 inch thick.
- Keeping one hand for wet ingredients and the other for dry, dip eggplant slices in beaten egg whites, then coat on both sides with Parm-panko mix, pressing to help the crumbs adhere. Arrange slices side by side on prepared sheet pan.
- Bake eggplant on middle rack of preheated oven until tender and lightly browned, about 20 minutes. Remove from oven.
- Coarsely shred mozzarella. Turn eggplant slices over (they'll be well-browned on the bottom, and by getting turned they won't get overdone). Pair a larger slice with a smaller one to keep portions similar, or match size of slices for a prettier look. Top half of slices with a heaping Tbsp. each of marinara and then shredded mozzarella. Cover with remaining eggplant, and then repeat with remaining mozzarella and more sauce. (You may have leftover marinara.)
- Sprinkle any remaining panko-parm mix over eggplant stacks and top with reserved Parmesan.
- Bake eggplant until heated through and the cheese is melted and bubbling, about 10 minutes. Serve eggplant stacks with any remaining marinara sauce.
Nutrition Facts : Calories 640 calories, CarbohydrateContent 46 grams, CholesterolContent 75 milligrams, FatContent 35 grams, FiberContent 10 grams, ProteinContent 36 grams, SaturatedFatContent 17 grams, SodiumContent 2800 milligrams, SugarContent 21 grams
More about "sheet pan eggplant parmesan recipes"
SHEET PAN EGGPLANT PARMESAN RECIPE | YUMMLY
You don't need to salt or fry when making this easy, mess-free, and delicious eggplant Parm. Use your favorite jarred marinara sauce, but do take the time to shred the mozzarella and Parmesan yourself — it really does make a difference. If you like your eggplant Parm super saucy, feel free to add more when you assemble the stacks. And if you want all your diners to have a big stack with matched-size slices, buy a little extra eggplant and save the rest for a stir-fry. The recipe is a Yummly original created by [Tina Ujlaki](https://www.yummly.com/dish/author/Tina-Ujlaki).
From yummly.com
Reviews 4.8
Total Time 1 hours
Category Main Dishes
Cuisine Italian
Calories 640 calories per serving
From yummly.com
Reviews 4.8
Total Time 1 hours
Category Main Dishes
Cuisine Italian
Calories 640 calories per serving
- Bake eggplant until heated through and the cheese is melted and bubbling, about 10 minutes. Serve eggplant stacks with any remaining marinara sauce.
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NEW RECIPE: SHEET PAN EGGPLANT PARMESAN - YUMMLY
You don't need to salt or fry when making this easy, mess-free, and delicious eggplant Parm. Use your favorite jarred marinara sauce, but do take the time to shred the mozzarella and Parmesan yourself — it really does make a difference. If you like your eggplant Parm super saucy, feel free to add more when you assemble the stacks. And if you want all your diners to have a big stack with matched-size slices, buy a little extra eggplant and save the rest for a stir-fry. The recipe is a Yummly original created by [Tina Ujlaki](https://www.yummly.com/dish/author/Tina-Ujlaki).
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Reviews 4.8
Total Time 1 hours
Category Main Dishes
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Calories 640 calories per serving
From yummly.com
Reviews 4.8
Total Time 1 hours
Category Main Dishes
Cuisine Italian
Calories 640 calories per serving
- Bake eggplant until heated through and the cheese is melted and bubbling, about 10 minutes. Serve eggplant stacks with any remaining marinara sauce.
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From allrecipes.com
Reviews 4.3
Total Time 30 minutes
Category Side Dish, Vegetables, Eggplant
Calories 96.3 calories per serving
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SHEETPAN EGGPLANT PARMESAN | GIADZY
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