Sheet Pan Eggplant Parmesan

When you’re Italian mom lives 250 miles away, but you still need your fix.

When I was a kid, my mom would spend hours making tons breaded eggplant slices.  She would always make extra and leave them in the fridge.   We would eat them warm.  We would eat them cold.  They never lasted long. Eggplant parmesan is just that perfect.

And these are NOT fried!

You’re welcome.

Actually, though, I make these at least once or twice every summer.  I make a point to get some beautiful eggplant every August for this very dish.

Do you want to know something awesome?  My kids LOVE Eggplant parmesan.  It is so rewarding, watching them gobble it up, one slice after another.  It’s nice to know that my blue-eyed Iowa sons still can appreciate their Italian heritage.

I didn’t add the toppings to this eggplant parmesan until all of the slices were put on the sheet pan.  There are actually two ways you can achieve this beautiful brown crispiness without frying the slices.   You can bread the eggplant and bake them on a sheet pan in the oven 1 inch apart.  Or you can cook them in a griddle.  Like George Forman type griddle.

Isn’t it kind of funny that we call those griddle’s George Foreman’s?

I have this griddle.   I use it so much that I usually keep it out on my counter.  I love cooking breaded eggplant in it.

Sheet pan Eggplant Parmesan 

Ingredients 

2 large eggplant, cut into slices

6-8 eggs

6-8 tablespoons of olive oil

1 container of Italian breadcrumbs

8 ounces of fresh mozzarella

5-8 basil leaves- for garnish

1 12 ounce container of parmesan cheese

1 . jar of your favorite marinara sauce

Method: Cut eggplant into 1/3- 1/2 inch slices.  Create your dipping station.  In one bowl whisk eggs.  In a second bowl, add breadcrumbs.   Put each eggplant slice in the egg bath, followed by the breadcrumbs.  You can cook the eggplant slices in your George Foreman like griddle, or you can also bake them on a baking sheet at 350 degrees for 25 minutes- flipping /2 way through.   When the Eggplant slices are crispy and brown.   Arrange the eggplant slices on a sheet pan.  top with parmesan cheese, fresh mozzarella, your favorite marinara sauce and bake for 8 minutes in the oven.  Garnish with basil.

Gosh, I love this dinner.  I think I will have to make it again soon.