Eggplant doesn't get the love it deserves, but we tap into what makes this vegetable so versatile and delicious with this more carb-conscious take on an Italian classic. Enjoy all the layers of cheese and sauce sandwiched between meaty slices of seared eggplant. We'd say the leftovers are easy to reheat, but there might not be any left!

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Name: Sheet Pan Eggplant Parmigiana
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: Italian
Ingredients: 3 eggplants, sliced 1/3-inch thick; 2 tbsp olive oil; 3 cups breadcrumbs; 3 1/2 cups parmesan cheese shredded; 1/4 upfresh oregano finely chopped; 1/4 upfresh basil; 2 24 oz jars store-bought pasta sauce; 2 cups crushed tomatoes; 2 cups tomato passata (tomato puree); 5 cloves garlic minced; 1 tsp crushed red pepper; 2 tsp black pepper; 1 tsp salt

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INGREDIENTS

3 eggplants, sliced 1/3-inch thick
2 tbsp olive oil
3 cups breadcrumbs
3 1/2 cups parmesan cheese ; shredded
1/4 upfresh oregano ; finely chopped
1/4 upfresh basil
For the Sauce
2 24 oz jars store-bought pasta sauce
2 cups crushed tomatoes
2 cups tomato passata (tomato puree)
5 cloves garlic ; minced
1 tsp crushed red pepper
2 tsp black pepper
1 tsp salt

INSTRUCTIONS

1. Place the eggplant in a single layer on a sheet of paper towels. Sprinkle with salt and let rest for 10 to 15 minutes. Pat dry with a paper towel after the eggplant has released water.

2. In a large skillet, mix together the sauce ingredients. Heat over medium heat and simmer for 10 to 15 minutes, or until the sauce thickens. You should be able to run a spoon across the bottom of the skillet and leave a trail for 1-2 seconds.

3. Heat a non-stick skillet over medium heat. Add the eggplant in a single layer and sear for 2-3 minutes on each side. You will have to cook the eggplant in batches.

4. Heat the oven to 400 degrees Fahrenheit and oil or grease a half-sheet pan.

5. Add 1 cup of sauce to the sheet pan and spread evenly over the bottom. Drizzle with 1 tbsp olive oil and top with 1 tbsp of oregano and ¾ cup of breadcrumbs. Arrange a single layer of eggplant and top with another ¾ cup of breadcrumbs. Cover with 1-2 cups of sauce, 1 tbsp of oregano, and 1 cup of parmesan cheese. Repeat to form another layer and bake for 25 minutes.

6. Remove the sheet pan from the oven and spread 2 cups of sauce over the top and sprinkle with 1 ½ cups of parmesan cheese. Bake for another 10 minutes, or until golden brown on top.

7. Allow the lasagna to rest for 5 minutes before slicing. Top with fresh basil, serve, and enjoy!

NOTES

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Sheet Pan Eggplant Parmigiana

3 eggplants, sliced 1/3-inch thick
2 tbsp olive oil
3 cups breadcrumbs
3 1/2 cups parmesan cheese shredded
1/4 upfresh oregano finely chopped
1/4 upfresh basil
 For the Sauce
2 24 oz jars store-bought pasta sauce
2 cups crushed tomatoes
2 cups tomato passata (tomato puree)
5 cloves garlic minced
1 tsp crushed red pepper
2 tsp black pepper
1 tsp salt

1. Place the eggplant in a single layer on a sheet of paper towels. Sprinkle with salt and let rest for 10 to 15 minutes. Pat dry with a paper towel after the eggplant has released water.

3. Heat a non-stick skillet over medium heat. Add the eggplant in a single layer and sear for 2-3 minutes on each side. You will have to cook the eggplant in batches.

4. Heat the oven to 400 degrees Fahrenheit and oil or grease a half-sheet pan.

6. Remove the sheet pan from the oven and spread 2 cups of sauce over the top and sprinkle with 1 ½ cups of parmesan cheese. Bake for another 10 minutes, or until golden brown on top.

7. Allow the lasagna to rest for 5 minutes before slicing. Top with fresh basil, serve, and enjoy!

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Nutrition

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Serving Size: 1 Serving (205g)
Recipe Makes: 6 Servings

Calories: 544
Calories from Fat: 104 (19%)

Amt Per Serving		% DV

	Total Fat 11.5g	15 %
	Saturated Fat 4.1g	20 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 2.7g
Cholesterol 12.8mg		4 %
Sodium 1142mg		39 %
Potassium 474.4mg		12 %
Total Carbohydrate 87.7g		26 %
	Dietary Fiber 6.6g	27 %
	Sugars, other 81.1g
Protein 22g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 544

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