One Sheet Crispy Eggplant Parmesan

Eggplant Parmesan has to be one of my favorite Italian dishes, but I’m really picky about the thickness of the eggplant. I’ve perfected the version that takes multiple hours and it often makes an appearance at special occasions. In fact, it takes so long to make that I always go ahead and make double so that I can freeze it for later. There’s something super satisfying about being able to enjoy this dish without having to make it that day. I stumbled upon this quick version just before we went on Stay at Home orders and we’ve already made it multiple times. It is so quick and easy, and the best part is that it is even crispier than my original version. Scott and I both have to admit that this version has now become our favorite, and since it is so easy to make, we don’t have to wait for special occasions anymore. Enjoy!

Recipe courtesy Jeff Mauro

Prep Time: 10 minutes

Cooking Time: 20 minutes

Level: Easy

Serves: 4-6 servings

Ingredients

1 cup panko breadcrumbs

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

1/4 cup olive oil

2 cups favorite red sauce (Silver Palate Marinara or Tomato Basil)

8 ounces sliced whole-milk mozzarella from the deli (I usually ask for 12 slices)

Fresh basil leaves, for topping

Directions

1. Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F.
2. Use a vegetable peeler to remove the skin from the eggplant and then slice into 1/4-inch discs and place onto aluminum foil.
3. 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 back to the aluminum foil with the breaded side facing up. After you’ve breaded all the pieces, you can sprinkle and press the remaining mixture on any slices that need more breading.
4. One the oven has hit 500 degrees F, 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 basil leaf and 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.
5. Serve immediately, either individually or in threes for a main dish.

Emily’s Notes:

I use a smaller rimmed baking sheet that normally only allows 9 slices of eggplant (perfect dinner for two and lunch for one the following day), but this recipe easily makes more than that. I have found that this freezes really well, if you take the remaining breaded slices and place them on a separate baking sheet lined with aluminum foil and flash freeze overnight. Then, you can take the frozen discs and place them in a freezer-safe bag for storing in the freezer. Place frozen discs in the fridge to defrost and follow steps 1, 4, and 5 for an even quicker version of this dish. I am obsessed with the Silver Palate brand of Marina and Tomato Basil sauce. It is made from imported San Marzano tomatoes and has a very homemade, simmered all day flavor. I buy mine at King Soopers, but it is available at many chain grocery stores.

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