Sheet-Pan Eggplant Parmesan (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 large eggplants (approximately 14 ounces each), sliced into 1/2-inch-thick rounds
02 - 3 tablespoons kosher salt, divided
03 - 1/4 cup olive oil, divided
04 - 2 cups sourdough breadcrumbs (from 2 [3-ounce] day-old sourdough bread slices)
05 - 2 garlic cloves, minced
06 - 1 tablespoon lemon zest (from 1 lemon)
07 - 1 teaspoon fresh thyme leaves
08 - 1 teaspoon black pepper
09 - 4 plum tomatoes (approximately 4 ounces each), sliced
10 - 1 pound fresh mozzarella cheese, sliced
11 - 1 (24-ounce) jar marinara sauce (approximately 3 cups)
12 - 4 ounces Parmesan cheese, grated (approximately 1 cup)
13 - 1 cup loosely packed fresh basil leaves, torn

# Instructions:

01 - Sprinkle 2 tablespoons plus 2 teaspoons of salt on both sides of the eggplant rounds. Place the rounds on a wire rack lined with paper towels and allow them to drain liquid for 30 minutes.
02 - Preheat the broiler to high with the oven rack positioned 6 inches from the heat. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add breadcrumbs and stir until they are lightly browned, approximately 5 to 6 minutes. Add garlic, lemon zest, and thyme, stirring for an additional 1 to 2 minutes until fragrant. Remove from heat and set aside.
03 - Pat the eggplant rounds dry with paper towels. Drizzle both sides of the rounds with the remaining 1 tablespoon of olive oil and sprinkle with black pepper and the remaining 1 teaspoon of salt. Arrange in a single layer on a rimmed baking sheet and broil until lightly golden brown, about 4 minutes per side. Let cool for 10 minutes.
04 - Reduce the oven temperature to 425°F (220°C). On the baking sheet, layer sliced tomatoes and mozzarella between the eggplant rounds, overlapping slightly. Drizzle with marinara sauce and sprinkle with grated Parmesan cheese. Top with the prepared breadcrumb mixture.
05 - Bake in the preheated oven at 425°F until the cheese is melted and golden brown, approximately 15 minutes. Sprinkle with torn basil leaves and serve immediately.

# Notes:

01 - Letting the eggplant drain removes excess moisture and prevents bitterness.
02 - Use fresh, high-quality mozzarella for the best flavor.

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