Sheet Pan Eggplant Parmesan

INGREDIENTS

1 medium eggplant, cut into 1/4-inch slices
2 eggs
1 tablespoon water
1 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 (25 ounce) jar marinara sauce
8 ounces mozzarella cheese, shredded
julienned fresh basil, optional

INSTRUCTIONS

1. unfold the sliced eggplant during a single layer onto paper towels. munificently salt the eggplant and let it sit for quarter-hour. Flip the eggplant, salt the opposite facet, and let sit for an additional quarter-hour. Rince the eggplant with water and pat dry with clean paper towels. (This method can extend the surplus wet and bitterness from the eggplant. I actually have seen some skip this step entirely.)

2. heat up your kitchen appliance to 375 degrees. mix the panko breadcrumbs, Parmesan cheese, dried basil, dried oregano, and garlic powder during a shallow dish. during a separate dish, gently beat the eggs with the water.

3. Dip the eggplant slices within the egg then the crumb mixture, pressing the breadcrumbs onto the eggplant to equally coat either side.

4. Drizzle a foil-lined sheet pan with the vegetable oil and unfold it around to hide the complete pan. Place the breaded eggplant during a single layer on the baking sheet.

5. Bake within the preheated kitchen appliance for quarter-hour, flip the slices, then bake for an extra ten minutes on the opposite facet. Spoon sauce onto every slice and prime with cut cheese. come back to the kitchen appliance and continue baking for an extra ten minutes, or till the cheese is unfrozen. prime with contemporary basil right before serving.