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