Sheet-Pan Eggplant Parmesan

Ingredients 

• 1 large eggplant

• 3 eggs

• 1 cup panko breadcrumbs

• 1 cup grated parmesan

• 2 cups flour

• 1 cup marinara

• 1 cup shredded mozzarella

• 1 tsp oregano

• 1 tsp Italian seasoning

• Cooking spray/olive oil spray

• Salt and pepper to taste

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Directions

1.  Preheat oven to 450°

2. Cut eggplant into 1/4 inch thick rounds

3. Place eggplant on a dish towel or paper towel, sprinkle with salt, and let rest for ten minutes (this helps remove moisture from the eggplant)

4. Whisk three eggs in a shallow bowl

5. Create panko mixture with panko breadcrumbs, oregano, Italian seasoning, and parmesan

6. To bread eggplant, take each eggplant round and roll in flour, dip in egg wash and transfer to panko-parmesan mixture

7. Add your breaded eggplant to an aluminum-lined sheet-pan

8. Spray eggplant rounds with cooking spray

9. Transfer to the oven for 8-10 minutes. Flip and  bake for another 8 minutes until crispy on both sides

10. Remove eggplant slices from oven and add 2 tbsp of marinara to the top of each eggplant round

11. Sprinkle the top of each eggplant round with a mixture of mozzarella and parmesan

12. Broil for 3-5 minutes until your cheese starts to bubble and brown

13. Remove from oven and serve with a simple balsamic and lemon side salad

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