Jeff Mauro Makes Sheet Pan Eggplant Parm | The Kitchen

Make crispy Eggplant Parm on a sheet pan and never look back! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2I2bnYj Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! One Sheet Crispy Eggplant Parm RECIPE COURTESY OF JEFF MAURO Level: Easy Total: 30 min Active: 10 min Yield: 12 servings Ingredients 1 cup panko breadcrumbs 1/2 cup freshly grated Parmesan (the fresher and finer, the crispier) Kosher salt and freshly ground black pepper 1 medium eggplant, peeled and cut into 1/4-inch slices 2 large eggs, whisked 1/4 cup olive oil 2 cups favorite red sauce 8 ounces sliced whole-milk mozzarella from the deli Fresh basil leaves, for topping Directions Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Position a wire rack over a second baking sheet and set aside. Mix the panko and Parmesan in a shallow bowl and season with salt and pepper. Season both sides of the eggplant with salt and pepper. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack. Carefully remove the baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices panko-side down onto the oiled baking sheet. Dollop sauce directly on the center of each eggplant slice, then top with a nice slice of mozzarella (drape it over the sides of the eggplant for legendary crispy bits). Put immediately back on the bottom rack of the oven and bake until the bottoms are golden brown and the tops are melted and bubbly, 15 to 20 minutes. Garnish each eggplant medallion with a basil leaf. Serve immediately, either individually or in a giant stack. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #OneSheetCrispyEggplantParm #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Jeff Mauro Makes Sheet Pan Eggplant Parm | The Kitchen | Food Network https://youtu.be/4weNlRtFiCs