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