Sheet Pan Eggplant Parmesan
Ingredients:
- 4 Eggplant
- 10 Slices Fresh Bread
- 1 tbsp Onion Powder
- tsp Garlic Powder
- Italian Seasoning, Salt, Pepper to taste
- 4 Eggs
- Melted butter and Olive oil
- 1 lb Mozzarella, Freshly Grated
- 3 cup Marinara
Directions:
Take about a half loaf of sandwich bread (we used whole wheat) and place it in your food processor until you have a soft crumb. Line a baking tray with parchment and spread the bread in a thin layer. But not too thin, you want some of the crumb to remain soft. Bake at 400° for 15 minutes or until the top is all brown and toasty. Pour into a large bowl by lifting the parchment paper and season with your spices.
One of the old Italian women in our family of origin use to claim that you had to peel the skin from eggplants in order to avoid insanity or illness. We opted to peel our eggplants tonight .. no reason 😉 Slice the eggplant into thick medallions at least a half inch wide. Let sit on paper towels to remove some of the excess moisture.
Melt butter and add olive oil until you have about a half cup (or more depending on the size of your sheet pan) and spread along the bottom of a parchment lined baking sheet.
Beat your eggs and add salt and pepper to taste. Go ahead and add parmesan to your breadcrumbs as well if you want at this stage.
Dip your eggplant in the egg, then coat both sides in your fresh toasted crumb mixture. Arrange on your buttered/oiled pan.
Bake in preheated oven for 15 minutes. Then take them out and flip each medallion. This is also when we put in our two other trays of breaded chicken patties and veggie chicken for the folks not enjoying eggplant tonight.
Bake for another 15 minutes. Then take them out and spoon on your marinara and top with grated cheese. Return to the oven until the sauce has heated through and the cheese is bubbly.