Sheet Pan Eggplant Parmesan

From Yummly

Description

You don’t need to salt or fry when making this easy, mess-free, and delicious eggplant Parm. Use your favorite jarred marinara sauce, but do take the time to shred the mozzarella and Parmesan yourself — it really does make a difference. If you like your eggplant Parm super saucy, feel free to add more when you assemble the stacks. And if you want all your diners to have a big stack with matched-size slices, buy a little extra eggplant and save the rest for a stir-fry. The recipe is a Yummly original created by Tina Ujlaki.

Ingredients

4 SERVINGS.

2 tablespoons extra-virgin olive oil

5.5 ounces Parmesan cheese

3 egg whites (large)

1 1/2 teaspoons kosher salt

3/4 cup panko breadcrumbs

1 eggplant (large, or 2 medium)

8 ounces mozzarella cheese (whole-milk)

1 jar marinara sauce (1 jar is 24 or 25 ounces)S

Directions

1. Preheat oven to 400°. Brush a sheet pan with olive oil. Finely grate Parmesan. Whisk egg whites with salt in a small bowl. Mix 3/4 cup parmesan with the panko in a shallow bowl (set remaining Parmesan aside). Trim eggplant and slice crosswise about 1/3 inch thick.
2. Keeping one hand for wet ingredients and the other for dry, dip eggplant slices in beaten egg whites, then coat on both sides with Parm-panko mix, pressing to help the crumbs adhere. Arrange slices side by side on prepared sheet pan.
3. Bake eggplant on middle rack of preheated oven until tender and lightly browned, about 20 minutes. Remove from oven.
4. Coarsely shred mozzarella. Turn eggplant slices over (they’ll be well-browned on the bottom, and by getting turned they won’t get overdone). Pair a larger slice with a smaller one to keep portions similar, or match size of slices for a prettier look. Top half of slices with a heaping Tbsp. each of marinara and then shredded mozzarella. Cover with remaining eggplant, and then repeat with remaining mozzarella and more sauce. (You may have leftover marinara.)
5. Sprinkle any remaining panko-parm mix over eggplant stacks and top with reserved Parmesan.
6. Bake eggplant until heated through and the cheese is melted and bubbling, about 10 minutes. Serve eggplant stacks with any remaining marinara sauce.

Nutrition

640 CALORIES SODIUM 117%  DV2 800mg. FAT 54%  DV 35g. PROTEIN 71%  DV 36g. CARBS 15% DV4 6g FIBER 40%  DV 10g

For more information go to SOURCE: YUMMLY