No Fry Sheet Pan Eggplant Parmesan Recipes

BAKED EGGPLANT PARMESAN

Steps:

• Pre-heat oven to 375 degrees and line jelly roll pans with parchment paper.
• Mix in a shallow bowl, breadcrumbs, parmesan cheese, basil, oregano, garlic powder and salt.
• Whisk 2 eggs in another shallow bowl.
• Dip eggplant first in eggs then in breadcrumb mixture, coating both sides and place on jelly roll pans.
• Drizzle a small amount of oil on each round and bake for 20 minutes.
• Flip rounds and drizzle more oil and cook for additional 10 minutes.
• Take out of the oven and lower temperature to 350 degrees.
• Cover the bottom of a baking pan, (9 x 9) or larger, with sauce and place eggplant on the sauce layer without overlapping the rounds.
• Cover eggplant with sauce, mozzarella cheese and parmesan cheese.
• Continue layering for 2 more layers, add slices of mozzarella on top and sprinkle some dried parsley over all.
• Bake for 35 - 40 minutes uncovered (38 minutes in my oven).
• Serve
• Eat
• Enjoy

NO FRY EGGPLANT PARMESAN

Steps:

• Wash the eggplants and slice into approximately ½" - 1" inch rounds. Lay them on a cooling rack or paper towels and generously salt each side of the eggplant with kosher salt. Allow the eggplant to sit for 1 hour to sweat out any extra bitterness and moisture.
• Once eggplants have had time to sweat, rinse them thoroughly with water to remove any excess salt and then pat them completely dry.
• Preheat the oven to 400° and line two sheet pans with parchment paper or foil.
• Crack both eggs into a shallow dish or bowl with the water and scramble them together with a fork or whisk.
• In a separate shallow dish or bowl, mix together the panko breadcrumbs, italian seasoning, garlic powder, salt, and pepper.
• Working with 1-2 slices at a time, dip the eggplant into the egg mixture and then into the breadcrumb mixture. Make sure to allow the excess egg mixture to drip off of the eggplant before transferring to the breadcrumbs. Press breadcrumbs into all sides of the eggplant to make sure they stick properly to form the crust around the entire eggplant slice.
• Place breaded eggplant slices on the prepared sheet pans and spray or drizzle them lightly with olive oil. Bake in the preheated oven for 25-30 minutes until golden brown. Sheet pans may need to be rotated on the shelves halfway through baking to ensure all of the slices brown evenly.
• In a 9x13 baking dish, spread approximately ½ cup of the italian gravy over the bottom of the pan. Layer half of the eggplant slices over the top of the sauce. Then spread 1 cup of the sauce over the eggplant and top with 1 cup of the mozzarella cheese and ¼ cup of the parmesan cheese. Repeat the second layer with the remaining eggplant slices, sauce, and cheeses.
• Reduce oven temperature to 375° and bake uncovered for 20-30 minutes until cheese is melted and bubbly.

ONE SHEET CRISPY EGGPLANT PARM

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.

PAN-FRIED EGGPLANT

Steps:

• Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
• Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.

RAGÚ® NO-FRYING EGGPLANT PARMESAN

Steps:

• Preheat oven to 350 degrees F. Place bread crumbs in medium bowl.
• Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
• Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer ½ of the baked eggplant slices, then 1 cup Sauce and 1/4 cup Parmesan cheese; repeat layers. Cover with aluminum foil and bake 45 minutes.
• Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.