NO-FRY SHEET-PAN EGGPLANT PARMESAN
Skip the messy process of frying eggplant and bake it on a sheet pan instead. The thick slices get the same crisp exterior and soft interior, but you'll use a lot less oil.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Put 2 tablespoons 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 teaspoon 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.
- Heat an 18-by-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.
- When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
- 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 to 25 minutes. Top with torn basil before serving.
SHEETPAN EGGPLANT PARMESAN
Provided by Giada De Laurentiis
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- 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.
- 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. Sprinkle with the basil and pepper flakes, if using.
Nutrition Facts : ServingSize 4, Calories 587
SHEET PAN EGGPLANT PARMESAN
This Sheet Pan Eggplant Parmesan is one of the best meals that I've made in the baking sheet. It's crispy eggplant slices smothered in cheeses and panko breadcrumbs. Coming out cheesy, crispy and flavorful, these surely melt in your mouth right with the first bite.
Provided by Geneva Watson
Categories Sides Appetizers
Time 1h10m
Number Of Ingredients 12
Steps:
- Spread sliced eggplant, in single layer, onto paper towels. Generously toss with salt and let it sit for 15 minutes. Flip over, toss the other side with salt and let sit for another 15 minutes. Rinse with water and pat dry with clean paper towels.
- Preheat oven to 375 degrees F. Grease a sheet pan with olive oil and set aside.
- Add panko breadcrumbs, parmesan cheese, dried basil, dried oregano, and garlic powder to a shallow dish. Whisk well to combine.
- Lightly beat the eggs with water in a separate dish.
- Dip eggplant slices in egg mixture and then breadcrumb mixture. Make sure to evenly coat both sides.
- Place breaded eggplant in a single layer on baking sheet.
- Bake for 15 minutes, flip over, then bake for an additional 10 minutes on the other side. Spoon sauce onto each slice and top with shredded cheese.
- Return to oven and bake for 10 minutes more, or until cheese is melted. Top with fresh basil.
- Serve immediately!
Nutrition Facts :
SHEET PAN VEGAN ROASTED EGGPLANT WITH GARLIC
This delicious roasted eggplant, seasoned with garlic and smoked paprika, is a simple vegan side dish made in a sheet pan in just minutes.
Provided by Fioa
Categories Side Dish Vegetables Eggplant
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place eggplant slices in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, and Italian seasoning.
- Roast in the preheated oven until golden and crispy, about 25 minutes. Sprinkle with salt.
Nutrition Facts : Calories 96.3 calories, Carbohydrate 8.6 g, Fat 7.1 g, Fiber 4.9 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 584.6 mg, Sugar 3.4 g
ONE SHEET CRISPY EGGPLANT PARM
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Position a wire rack over a second baking sheet and set aside.
- Mix the panko and Parmesan in a shallow bowl and season with salt and pepper. Season both sides of the eggplant with salt and pepper. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack.
- Carefully remove the baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices panko-side down onto the oiled baking sheet. Dollop sauce directly on the center of each eggplant slice, then top with a nice slice of mozzarella (drape it over the sides of the eggplant for legendary crispy bits). Put immediately back on the bottom rack of the oven and bake until the bottoms are golden brown and the tops are melted and bubbly, 15 to 20 minutes.
- Garnish each eggplant medallion with a basil leaf. Serve immediately, either individually or in a giant stack.
SHEET PAN EGGPLANT PARMESAN RECIPE - (4.2/5)
Provided by PineyCook
Number Of Ingredients 12
Steps:
- Spread the sliced eggplant in a single layer onto paper towels. Generously salt the eggplant and let it sit for 15 minutes. Flip the eggplant, salt the other side, and let sit for another 15 minutes. Rince the eggplant with water and pat dry with clean paper towels. (This process will draw out the excess moisture and bitterness from the eggplant. I have seen some skip this step entirely.) Preheat your oven to 375 degrees. Combine the panko breadcrumbs, parmesan cheese, dried basil, dried oregano, and garlic powder in a shallow dish. In a separate dish, lightly beat the eggs with the water. Dip the eggplant slices in the egg and then the breadcrumb mixture, pressing the breadcumbs onto the eggplant to evenly coat both sides. Drizzle a foil-lined sheet pan with the olive oil and spread it around to cover the whole pan. Place the breaded eggplant in a single layer on the baking sheet. Bake in the preheated oven for 15 minutes, flip the slices, then bake for an additional 10 minutes on the other side. Spoon sauce onto each slice and top with shredded cheese. Return to the oven and continue baking for an additional 10 minutes, or until the cheese is melted. Top with fresh basil right before serving.
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- Sprinkle 2 tablespoons plus 2 teaspoons salt on both sides of eggplant rounds, and place on a wire rack lined with paper towels. Let liquid drain from eggplant 30 minutes.
- Meanwhile, preheat broiler to high with oven rack 6 inches from heat. Heat 3 tablespoons olive oil in a large skillet over medium-high. Add breadcrumbs, and cook, stirring often, until lightly browned, 5 to 6 minutes. Add minced garlic, lemon zest, and thyme. Cook, stirring often, until fragrant, 1 to 2 minutes. Remove from heat, and set breadcrumb mixture aside.
- Pat eggplant dry. Drizzle both sides of eggplant rounds with remaining 1 tablespoon olive oil, and sprinkle with pepper and remaining 1 teaspoon salt. Place in a single layer on a rimmed baking sheet. Broil in preheated oven until lightly golden brown, about 4 minutes per side. Let cool 10 minutes.
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- Prepare the eggplant by slicing the eggplant into 1/4 inch slices. Lay the slices flat and generously salt on both sides. Allow to sit for 15 minutes and pat dry. Repeat for both sides. This can be done ahead of time for faster preparation.
- Preheat the oven to 375 degrees and line a baking sheet with foil. Spray with cooking spray. Depending on how large your eggplant is, you might need two sheets.
- Get two small flat bowls that are large enough to dunk the eggplant in. In the first bowl whisk the two eggs together. In the second bowl mix the panko, basil, oregano, garlic powder and salt and pepper.
NEW RECIPE: SHEET PAN EGGPLANT PARMESAN - YUMMLY
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- 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.
SHEET PAN EGGPLANT PARMESAN – OVEN FRIED EGGPLANT RECIPE
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- The first step before baking your Parmesan is to prep your eggplant. Slice eggplant into 1/2" slices and lightly salt both sides. Place slices in a colander in your sink and let the eggplant drain of excess water for 30 minutes.
- After 30 minutes, rinse eggplant under cold water and pat dry with cheesecloth or paper towels.
EASY CHEESY SHEET PAN EGGPLANT PARMESAN - GROWNUP DISH
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- Place cut eggplant slices on a paper towel lined cookie sheet and lightly sprinkle with salt. Let them sit for at least 15 minutes (longer is better) to release excess water.
SHEET PAN EGGPLANT PARMESAN - DON'T SWEAT THE RECIPE
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- Lay the sliced eggplant in a single layer onto a paper towel lined baking sheet. Sprinkle liberally with salt on both sides. Let sit for 10 minutes. Pat dry with additional paper towels.
GIADA'S SHEET-PAN EGGPLANT PARMESAN RECIPE
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- 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.
- 3. Remove the eggplants from the oven. Divide the marinara over the eggplant. 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.
SHEET PAN EGGPLANT PARMESAN - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
- Lay the sliced eggplant in a single layer onto two baking sheets. Sprinkle liberally with salt. Let sit for 15 minutes. Flip the eggplant over, salt again, and allow to sit for 15 more minutes.
- Run the sliced eggplant under lukewarm water to remove the salt. Pat each slice dry with paper towel. Set the slices aside.
- Next, set up your dredging station by whisking together the eggs and the water into a wide-set bowl. Set aside.
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