Sheet Pan Eggplant. Rub them with 2 tablespoons of olive oil, and season with the kosher salt. Sprinkle 2 tablespoons plus 2 teaspoons salt on both sides of eggplant rounds, and place on a wire rack lined with paper towels.
Sheet Pan Eggplant Parmesan Lord Byron's Kitchen
Sprinkle 2 tablespoons plus 2 teaspoons salt on both sides of eggplant rounds, and place on a wire rack lined with paper towels. Run the sliced eggplant under lukewarm water. Meanwhile, preheat broiler to high. Flip the eggplant over, salt. Preheat the oven to 400°f. Lay the sliced eggplant in a single layer onto two baking sheets. Rub them with 2 tablespoons of olive oil, and season with the kosher salt. Arrange the halved eggplants, cut side up, on a rimmed baking sheet. Let sit for 15 minutes.
Arrange the halved eggplants, cut side up, on a rimmed baking sheet. Flip the eggplant over, salt. Run the sliced eggplant under lukewarm water. Preheat the oven to 400°f. Rub them with 2 tablespoons of olive oil, and season with the kosher salt. Lay the sliced eggplant in a single layer onto two baking sheets. Meanwhile, preheat broiler to high. Let sit for 15 minutes. 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.
