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