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8 Servings
Total Time: 1hr 15min
Shared By Twosaabsue

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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