I love a good Eggplant dish and this scrumptious Sheet Pan Eggplant Parmesan recipe was easily accomplished. Using the sheet pan to cook the eggplant as opposed to frying it is a much healthier way of cooking the eggplant. And I never feel like I am sacrificing the taste by baking instead of frying and the eggplant comes out of the oven with the breading beautifully golden and crisp, just how I like it!
But most exciting part of this whole recipe is that I grew the eggplant in my Vege Pods and they were delicious. I can’t wait to plant another round of seeds to grow more eggplants. Also, I used panko breadcrumbs instead of regular breadcrumbs.
This method goes the old school route and piles all of the tomato sauce and cheesy goodness on top of the eggplant. I’ve discovered that when I go with this method some of the cheese falls down onto the hot pan and makes these uber tasty, crispy, irresistible cheese bits. Those little cheese crisps are now officially my favorite part of eggplant parm. What can I say? I’m a sucker for almost burnt cheese.
Now the question to you is how do you like to cook eggplant?
Ali in the Valley