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Sheet Pan Eggplant Parmesan
Ingredients
- 3 tablespoons kosher salt, divided
- 2 large eggplants (about 14 ounces each), cut into 1/2-inch-thick rounds
- 1/4 cup olive oil, divided
- 2 cups sourdough breadcrumbs (from 2 [3-ounce] day-old sourdough bread slices)
- 2 garlic cloves, minced
- 1 tablespoon lemon zest (from 1 lemon)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon black pepper
- 4 plum tomatoes (about 4 ounces each), sliced
- 1 pound fresh mozzarella cheese, sliced
- 1 (24-ounce) jar marinara sauce (about 3 cups)
- 4 ounces Parmesan cheese, grated (about 1 cup)
- 1 cup loosely packed fresh basil leaves, torn
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