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Sheet Pan Eggplant Parmesan
Yummy Sheet Pan Eggplant Parmesan Perfect for Meatless Monday
Prep Time 40 minutes
Cook Time 24 minutes
Servings 4
Calories 267.6 kcal
Ingredients
- 1 medium eggplant
- 1 tablespoon olive oil
- 1 large egg
- 1 tablespoon milk
- salt & pepper
- 1 24 oz. jar pasta sauce
- 1 cup shredded mozzarella cheese
BREADING
- 1 cup Panko breadcrumbs
- 1 tablespoon flour
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
Instructions
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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.
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After 30 minutes, rinse eggplant under cold water and pat dry with cheesecloth or paper towels.
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Preheat oven to 425 degrees.
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Coat the sheet pan with a thin layer of olive oil.
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Mix egg and milk in a small bowl. Add a few shakes of sat and pepper.
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Mix together the breading ingredients in a medium flat bowl.
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Dip each slice of egg plant in the egg mixture and then in the breadcrumb mixture.
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Lay each piece on a sheet pan.
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Bake for about 20 -24 minutes, flipping eggplant half way through cooking.
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Spoon about 2-3 tablespoons of sauce over each piece of eggplant along with a sprinkle of Mozzarella cheese. Bake for about 5 minutes or until hot.
Nutrition Facts
Sheet Pan Eggplant Parmesan
Amount Per Serving
Calories 267.6
Calories from Fat 115
% Daily Value*
Fat 12.76g20%
Saturated Fat 5.11g32%
Cholesterol 76.14mg25%
Sodium 1261.36mg55%
Potassium 737.92mg21%
Carbohydrates 26.85g9%
Fiber 6.16g26%
Sugar 10.75g12%
Protein 13.58g27%
Vitamin A 822.58IU16%
Vitamin C 11.09mg13%
Calcium 229.55mg23%
Iron 2.88mg16%
* Percent Daily Values are based on a 2000 calorie diet.