Sheet Pan Eggplant Parmesan Stacks Alison's Allspice
Sheet Pan Eggplant Parm. Let sit for 15 minutes. Rub them with 2 tablespoons of olive oil, and season with the kosher salt.
Sheet Pan Eggplant Parmesan Stacks Alison's Allspice
Flip the eggplant over, salt. Arrange the halved eggplants, cut side up, on a rimmed baking sheet. Sprinkle 2 tablespoons plus 2 teaspoons salt on both sides of eggplant rounds, and place on a wire rack lined with paper towels. Meanwhile, preheat broiler to high. Dredge each slice in the flour, coating the. Web stir the breadcrumbs and parmesan cheese together in a third shallow bowl. Lay the sliced eggplant in a single layer onto two baking sheets. Let sit for 15 minutes. Rub them with 2 tablespoons of olive oil, and season with the kosher salt. Run the sliced eggplant under lukewarm water.
Lay the sliced eggplant in a single layer onto two baking sheets. Flip the eggplant over, salt. Run the sliced eggplant under lukewarm water. Let sit for 15 minutes. Rinse the eggplant slices, then pat dry on both sides with bounty paper towels. Sprinkle 2 tablespoons plus 2 teaspoons salt on both sides of eggplant rounds, and place on a wire rack lined with paper towels. Lay the sliced eggplant in a single layer onto two baking sheets. Web stir the breadcrumbs and parmesan cheese together in a third shallow bowl. Meanwhile, preheat broiler to high. Dredge each slice in the flour, coating the. Web preheat the oven to 400°f.
