This post is just in time for all the eggplants, tomatoes and squashes your friends and neighbors are sharing with you.
Sheet pan suppers are my go-to several nights a week and this one hits the mark. I salt the eggplant to bring out the moisture and blot them with paper towels. I do this step to get crispier eggplant when cooking.
The sliced fresh tomatoes layered between the eggplant brings enough flavor, and moisture, but I added some jarred marinara sauce. You can also add slices of squash to the mix.
The sautéed breadcrumbs add texture and flavor so don’t skip this step. It all comes together in 20-30 minutes and then you put it in the oven and you have a fine meal in no time.
Ingredients:
2 tsp salt for salting eggplant, plus more for seasoning eggplant
2 large eggplants (about 14 ounces each), cut into 1/2-inch-thick rounds
1/4 cup Lemon Garlic Extra Virgin Olive Oil, divided
2 cups sourdough breadcrumbs (from 3-ounce day-old sourdough bread slices)
2 garlic cloves, minced
1 Tbl lemon zest (from 1 lemon)
¼ cup fresh basil leaves
2 Tbl Creole Italian Blend
1 tsp black pepper
5 Summer tomatoes (about 4 ounces each), sliced
1 lb fresh mozzarella cheese, sliced and or pre-sliced mozzarella cheese
1 -1 1/2 cups jarred marinara sauce
4 oz Parmesan cheese, grated (about 1 cup)
1 cup loosely packed fresh basil leaves, torn
Directions:
Sprinkle 2 tsp salt on both sides of eggplant rounds, and place on a wire rack lined with paper towels. Let liquid drain from eggplant for 30 minutes or pat them dry with paper towels.
Meanwhile, preheat broiler to high with oven rack 6 inches from heat. Heat 3 tablespoons olive oil in a large skillet over medium-high. Add breadcrumbs and cook, stirring often, until lightly browned, 5 to 6 minutes. Add minced garlic, lemon zest, and basil. Cook, stirring often, until fragrant, 1 to 2 minutes. Remove from heat, and set breadcrumb mixture aside.
Pat eggplant dry. Drizzle both sides of eggplant rounds with remaining 1 tablespoon olive oil, and sprinkle with pepper, Creole Italian blend and salt. Place in a single layer on a rimmed baking sheet. Broil in preheated oven until lightly golden brown, about 4 minutes per side. Let cool 10 minutes.
Reduce oven temperature to 425°F. Layer tomatoes and mozzarella slices between eggplant rounds, slightly overlapping, on baking sheet. Drizzle with marinara sauce. Sprinkle with Parmesan, top with breadcrumb mixture, and bake until cheese is melted and golden brown, about 15 minutes. Sprinkle with basil and serve.
You can always check out my next cooking classes
This is the Summer produce we need to make this recipe.
Layering broiled eggplant, freshly sliced tomatoes, cheeses is the first step to assemble this dish.
Sour dough bread crumbs with herbs, garlic and lemon zest bring flavor and texture to this dish.
Drizzle the marinara sauce over the layers of tomatoes and eggplant.
This dish is ready for the oven with the herb and garlic breadcrumbs applied on top of the eggplant parmesan.
