Sheet Pan Eggplant Parm. Let sit for 15 minutes. Lay the sliced eggplant in a single layer onto two baking sheets.
Sheet Pan Eggplant Parmesan Lord Byron's Kitchen
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. Dredge each slice in the flour, coating the. Arrange the halved eggplants, cut side up, on a rimmed baking sheet. Meanwhile, preheat broiler to high. Run the sliced eggplant under lukewarm water. Web stir the breadcrumbs and parmesan cheese together in a third shallow bowl. Flip the eggplant over, salt.
Meanwhile, preheat broiler to high. Arrange the halved eggplants, cut side up, on a rimmed baking sheet. Let sit for 15 minutes. Flip the eggplant over, salt. Dredge each slice in the flour, coating the. Web preheat the oven to 400°f. Rub them with 2 tablespoons of olive oil, and season with the kosher salt. Meanwhile, preheat broiler to high. 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 stir the breadcrumbs and parmesan cheese together in a third shallow bowl.
