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Sheet Pan Eggplant Parmesan

Lord Byron's Kitchen
  • 100 minutes
  • Serves 8

INGREDIENTS

2

medium eggplant, (washed and sliced 1/4 inch thick)

3

large eggs

2 tbsp

water

4 cups

panko breadcrumbs

1 cup

Parmesan cheese, (finely grated (plus more for garnish))

1 tbsp

dried oregano

1 tbsp

dried basil

1/2 tbsp

granulated garlic

1/2 tsp

ground black pepper

4 tbsp

olive oil

3 cups

mozzarella cheese, (shredded)

1/4 cup

parsley, (chopped)

3 cups

tomato sauce

1 tbsp

salt