Sure! That is as scrumptious because it seems. And you will not consider simply how simple this Eggplant Parmesan recipe is. You may throw it within the oven on a sheet pan and bake it up very quickly. It is fast, simple and completely scrumptious.
This week, Merritt Bates-Thomas, from the Inexperienced River District Well being Division, joined us for our weekly What’s Cookin’? phase. The aim of that phase? To provide you easy, however scrumptious recipes you can attempt at residence. And, when Merritt joins us, she all the time brings a recipe that’s comparatively wholesome and good for you. This Eggplant Parmesan recipe is not any exception.
After all, the star of the present is the eggplant!
This is easy methods to make it.
SHEET PAN EGGPLANT PARMESAN
1 medium to massive eggplant
1/2 teaspoon of salt
1/2 cup Italian breadcrumbs
1 – 2 tablespoons olive oil
1 cup marinara sauce
4 – 5 slices of contemporary mozzarella
1/4 – 1/2 tsp floor Italian seasoning
1 medium contemporary tomato, diced
1/3 cup shredded parmesan cheese
5 contemporary basil leaves, minced or sliced
Preheat your oven to 400 levels F.
Slice eggplant into 4 to six 1-inch eggplant “steaks”. The quantity is determined by the scale of your eggplant.
On one facet of the eggplant steaks, lower into the slice vertically about midway as if you’re going to lower it. Repeat the cuts horizontally about midway, as in case you are cubing the eggplant, with out reducing by way of the slice.
Flippantly salt each side of the eggplant and place on a paper towel to tug water out of the slices earlier than cooking – about half-hour complete. At quarter-hour, flip the eggplant slices on the paper towel to the opposite facet.
Line a baking sheet with parchment paper and flippantly drizzle with olive oil. Flippantly coat eggplant slices with breadcrumbs and place them scored facet down on the baking sheet.
Scale back oven temperature to 350 levels F and place eggplant within the oven for 10 minutes. Flip eggplant to the opposite facet and prepare dinner for one more 10 minutes. Take away from oven.
With a fork flippantly press every eggplant slice to barely cut back thickness. Spoon marinara sauce over every eggplant slice. Tear contemporary mozzarella slices into items and dot eggplant slices evenly. Add a small quantity of Italian seasoning to every slice. Add diced contemporary tomato to every slice and return to the oven for an extra 15 to twenty minutes or till the marinara sauce bubbles and mozzarella begins to flippantly brown or caramelize.
Take away from oven and garnish with shredded parmesan and contemporary basil.
This recipe is really easy to change relying on the variety of servings you need to put together. It’s scrumptious served with angel hair, spaghetti, or linguine noodles with extra marinara. A salad finishes the meal.
And, for some additional deliciousness, listed below are a few extra Eggplant Parmesan recipes for you. The primary is from one in every of my favourite Meals Community stars- Alex Guarnaschelli.
And this is another for you!
What’s Cookin’? is sponsored weekly by Kentucky Legend, residence to the award-winning Kentucky Legend Ham. For some scrumptious Kentucky Legend recipes, CLICK HERE!