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Sheet Pan Eggplant Parm

Yields6 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

 1 large eggplant
 2 medium tomatoes
 8 oz sliced provolone
 2 cloves minced garlic
 ½ cup coconut panko
 salt and pepper
 2 tsp olive oil
1

Slice your eggplant in half and then make thin slices. 

2

Toss with 1 tsp of your olive oil, garlic, salt and pepper. 

3

Slice your tomatoes. 

4

Cut your cheese in half. 

5

Begin to layer it all onto a sheet pan.  Eggplant, then cheese, then tomatoes until your pan is full. 

6

Drizzle the other tsp of olive oil on top.  Add more salt and pepper.  Then add panko. 

7

Bake at 425F for 15 minutes.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories182
% Daily Value *
Total Fat 11g15%
Total Carbohydrate 10g4%

Total Sugars 4g
Protein 11g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.