Sheet Pan Eggplant Parmesan Lord Byron's Kitchen Avocado Salad
Sheet Pan Eggplant Parm. Lay the sliced eggplant in a single layer onto two baking sheets. Meanwhile, preheat broiler to high.
Sheet Pan Eggplant Parmesan Lord Byron's Kitchen Avocado Salad
Web stir the breadcrumbs and parmesan cheese together in a third shallow bowl. Run the sliced eggplant under lukewarm water. Lay the sliced eggplant in a single layer onto two baking sheets. Flip the eggplant over, salt. Dredge each slice in the flour, coating the. 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. 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. Flip the eggplant over, salt. Dredge each slice in the flour, coating the. 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. Web preheat the oven to 400°f. Meanwhile, preheat broiler to high. Run the sliced eggplant under lukewarm water. Rinse the eggplant slices, then pat dry on both sides with bounty paper towels. Let sit for 15 minutes. Arrange the halved eggplants, cut side up, on a rimmed baking sheet.
