Sheet Pan Eggplant Parm. Rinse the eggplant slices, then pat dry on both sides with bounty paper towels. Run the sliced eggplant under lukewarm water.
Sheet Pan Eggplant Parmesan The Two Bite Club
Lay the sliced eggplant in a single layer onto two baking sheets. Rinse the eggplant slices, then pat dry on both sides with bounty paper towels. Web preheat the oven to 400°f. Run the sliced eggplant under lukewarm water. Meanwhile, preheat broiler to high. Web stir the breadcrumbs and parmesan cheese together in a third shallow bowl. Let sit for 15 minutes. Flip the eggplant over, salt. Rub them with 2 tablespoons of olive oil, and season with the kosher salt. Dredge each slice in the flour, coating the.
Sprinkle 2 tablespoons plus 2 teaspoons salt on both sides of eggplant rounds, and place on a wire rack lined with paper towels. Arrange the halved eggplants, cut side up, on a rimmed baking sheet. Flip the eggplant over, salt. Meanwhile, preheat broiler to high. Rinse the eggplant slices, then pat dry on both sides with bounty paper towels. Rub them with 2 tablespoons of olive oil, and season with the kosher salt. Web preheat the oven to 400°f. Lay the sliced eggplant in a single layer onto two baking sheets. Sprinkle 2 tablespoons plus 2 teaspoons salt on both sides of eggplant rounds, and place on a wire rack lined with paper towels. Let sit for 15 minutes. Run the sliced eggplant under lukewarm water.
