- 4 tbsp Olive oil
- 2 large Garlic clovethinly sliced
- 1 (28-oz) Can crushed tomatoes
- ¼ tsp Red pepper
- Saltto taste
- ⅓ cup Basilfresh basil leaves, chopped, plus more torn leaves for serving
- 1 (about 1½ pounds) Eggplantsmedium-large, sliced into ½-inch thick rounds
- ⅓ cup All-purpose flour
- 2 Eggsbeaten
- ¾ cup Bread crumbs
- 1 lb Mozzarellafresh, thinly sliced
- ¼ cup Parmesan cheese
No-Fry Sheet-Pan Eggplant Parmesan
I made this No-Fry Sheet-Pan Eggplant Parmesan recently and let me tell you – it is a revelation! I never realised that you could get perfectly crisp and golden eggplant without frying. I am here today to share this amazing recipe with you!
Start by preparing a tomato sauce for the dish. Coat the eggplant with breadcrumbs and place them on the baking sheet in a single layer. Bake until crisp and browned and top with tomato sauce, mozzarella and Parmesan cheese. Bake in the oven and rotate halfway through. When the cheese has melted and the sauce is bubbly, remove from the oven. Sprinkle with torn basil and serve.
To make my No-Fry Sheet-Pan Eggplant Parmesan, you will need the following ingredients:
Steps to make No-Fry Sheet-Pan Eggplant Parmesan
Heat the oven
Preheat the oven to 450 °F.
Heat a baking sheet
Place an 18 x 13-inch baking sheet in the oven for at least 10 minutes.
Prepare eggplant coating
Remove the baking sheet from the oven and brush with 2 tablespoons of olive oil. Place the eggplant slices on the sheet in a single layer. Bake for 8 to 10 minutes until the undersides are crisp. Flip the slices over and continue to bake for 8 to 10 minutes until they are crisp golden on the second side.
Top with sauce, mozzarella and Parmesan