Recipe: Sheet Pan Eggplant Parmesan
Ingredients
- 1 large globe eggplant (about 1 pound total)
- 3/4 teaspoon kosher salt
- 8 ounces fresh mozzarella cheese, drained
- 1/2 cup all-purpose flour
- 1/2 teaspoon dried Italian seasoning
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon vegetable oil
- 1 cup marinara sauce, divided, plus more for serving
- 2 tablespoons coarsely chopped fresh basil leaves
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