No-Fry Sheet-Pan Eggplant Parmesan

healthier eggplant Parmesan
Healthier eggplant Parmesan
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Ingredients

4 tbsp Olive oil
2 large Garlic clove thinly sliced
1 (28-oz) Can crushed tomatoes
¼ tsp Red pepper
Salt to taste
⅓ cup Basil fresh basil leaves, chopped, plus more torn leaves for serving
1 (about 1½ pounds) Eggplants medium-large, sliced into ½-inch thick rounds
⅓ cup All-purpose flour
2 Eggs beaten
¾ cup Bread crumbs
1 lb Mozzarella fresh, thinly sliced
¼ cup Parmesan cheese

Nutritional information

287
Calories
13.7g
Fat
61mg
Cholesterol
622mg
Sodium
30.6g
Carbohydrate
11.7g
Protein
Ingredients

No-Fry Sheet-Pan Eggplant Parmesan

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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:

Ingridiens for No-Fry Sheet-Pan Eggplant Parmesan

Steps to make No-Fry Sheet-Pan Eggplant Parmesan

1

Heat the oven

1

Preheat the oven to 450 °F.

2

Make sauce

10

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic and cook until it is sizzling and the edges start to brown. Add a can of tomatoes, red pepper flakes and ¾ teaspoon of salt. Simmer for about 8 minutes, stirring occasionally, until the sauce thickens.

3

Add basil

1

Remove the skillet from heat and stir in the chopped basil.

4

Heat a baking sheet

10

Place an 18 x 13-inch baking sheet in the oven for at least 10 minutes.

5

Prepare eggplant coating

1

Fill three shallow dishes - one with ⅓ cup of flour, one with two beaten eggs, and a third with ¾ cup of bread crumbs.

6

Bread eggplant

10

Sprinkle eggplant slices with salt on both sides. Dunk each eggplant slice first in the flour and tap off any excess. Next, dip each slice in beaten egg, and finally coat it in the bread crumbs. Repeat until all the eggplant is coated.

7

Cook eggplant

20

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.

8

Top with sauce, mozzarella and Parmesan

2

Spoon the sauce over the eggplant and sprinkle with the cheeses.

9

Bake

25

Bake for about 20-25 minutes until the sauce is bubbling around the edges and the cheese is melted and browned.

10

Serve

1

Serve sprinkled with freshly torn basil leaves.

This No-Fry Sheet-Pan Eggplant Parmesan is a healthier version of the classic Italian dish. Try it out soon and don’t forget to tag #cookmerecipes in your social posts.

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Great recipe! Thanks for sharing!

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