Sheet pan baked eggplant Parm/Parmigiana Di Melanzane (one rendition of a classic)
- Love What UEAT
- Jan 13
- 2 min read
#recipe #eggplants #crispyslicedeggplants #crispybakedeggplants #slicedeggplants #vegetarianmeal #melanzanealforno
Sheet pan baked eggplant Parm/Parmigiana Di Melanzane (one rendition of a classic)
This recipe is so simple and easy to prepare, not to mention delicious! All you probably need to do is to go to the grocery store and buy the eggplants, because as for the rest of the ingredients, you are surely to have in your pantry.
For best results, choose eggplants that are firm, glossy and heavy for their size; avoid eggplants with soft spots. Another good tip, is to not peel off the skin, as it helps the pieces to hold their shapes.
We will be showing you how to prepare and bake them in the oven, while maintaining their crispiness !
INGREDIENTS: TIME: 1 hr 15 minutes (including prep time)
4 firm eggplants
4 eggs (room temp)
2-2 1/2 cups (240g-300g) all purpose flour
Approx. 3 cups (450g) breadcrumbs (plain or Italian seasoned)
2 tbsps oregano
1 tbsp smoked or regular paprika
1 tsp garlic powder
Sprinkle of chili flakes (optional)
Drizzles of olive oil
Salt and black pepper to taste
GARNISH:
Grated cheese of your choice (we used Parmigiano Reggiano)
Grated mozzarella
DIRECTIONS: Oven temp: 400 F (205 C) 35 minutes
1. Wash and dry the eggplants. Trim off the ends.
2. Cut 1” (2.5 cm) discs or lengthwise strips.
3. Place them on parchment lined baking sheets.
4. Sprinkle some salt on each sliced piece (both sides). The salt helps to release the moisture and the bitterness.
5. Place the baking sheets in the refrigerator for about 30 minutes.
6. After 30 minutes, remove from the refrigerator. Pat dry both sides of the slices with paper towels. Place the slices on wired racks.
7. In a large bowl, add your eggs, salt, pepper, garlic powder and chili flakes.Beat well.
8. In a large dish, add the paprika and pepper to the flour. Mix well.
9. In a separate dish, add the oregano to the breadcrumbs. Mix well.
10. Dip the sliced eggplants (one piece at a time) into the flour, then in the egg mixture. For extra crispiness, we doubled dipped this step, however; you can single dip.
11. Add the slices into the breadcrumbs. Coat both sides. Place them on parchment lined baking sheets. Drizzle the tops with olive oil.
12. Bake in a preheated 400F (205 C) oven for 12-15 minutes. Remove from the oven and turn over the slices. Drizzle the other side with olive oil.
13. Place back into the oven for the remainder of the bake (another 12-15 minutes).
14. Remove from the oven. Sprinkle each slice some grated cheese and grated mozzarella.
15. Bake for an additional 1-2 minutes or until melted.
16. Plate and top with some marinara sauce as a main dish, or add to a panino, or as a side dish.
Time to eat and enjoy these crispy “meaty tasting” delicious eggplant slices.
TIP: Refrigerate any leftovers in an airtight container or a plate covered with plastic wrap for up to 5 days.
Nancy and Franca thank you for viewing this recipe,
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