Cheat Sheet Pan Eggplant Parm

One of my favorite dishes is eggplant parmigiana, but the work and the mess are just too much some days so I’ve been hunting for an easier recipe without the big mess After searching here there and everywhere I came upon a rather easy recipe from Jeff Mauro on a Food Network show I don’t know who he is, but his recipe worked for me. The Food Network link is below and if you are big fan of eggplant parmesan you won’t run away screaming at the thought once you try this version.

I am no stranger to sheet pan suppers, but this is a favorite recipe. Be sure to watch the video for extra guidance…

1 cup panko breadcrumbs, like the Italian seasoned ones for this recipe or you can use plain
1/2 cup freshly grated Parmesan (the fresher and finer, the crispier)
Kosher salt and freshly ground black pepper
1 medium eggplant, peeled and cut into 1/4-inch slices 
2 large eggs, whisked, season with salt & pepper
1/4 cup olive oil 
2 cups favorite red sauce 
8 ounces sliced whole-milk mozzarella from the deli
Fresh basil leaves, for the finished eggplant

  1. Place a baking sheet on the bottom rack of the oven and preheat to 500º. Position a wire rack over a second baking sheet and set aside.
  2. 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.
  3. 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.
  4. Garnish each eggplant medallion with a basil leaf. Serve immediately, either individually or in a giant stack.

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