If you’re in the mood for a classic Italian dish built on summer’s favorite bumper crop—well, here it is. This sheet pan eggplant parmesan version has a twist just for spice lovers: add Calabrian Bomba Chili Sauce for a kick directly from the toe of Italy’s boot. Mamma mia! And if this recipe’s fresh mozzarella and Parmesan don’t help balance the hot, hot spice, then try a glass of milk.
Looking for cooling companions for seriously spicy food? Check out these other ways to hack the heat.
40min
Cook time
6
Servings
Spicy Sheet Pan Eggplant Parmesan
If you’re in the mood for a classic Italian dish built on summer’s favorite bumper crop—well, here it is. This sheet pan eggplant parmesan version has a twist just for spice lovers: add Calabrian Bomba Chili Sauce for a kick directly from the toe of Italy’s boot. Mamma mia! And if this recipe’s fresh mozzarella and Parmesan don’t help balance the hot, hot spice, then try a glass of milk.
Looking for cooling companions for seriously spicy food? Check out these other ways to hack the heat.
If you’re in the mood for a classic Italian dish built on summer’s favorite bumper crop—well, here it is. This sheet pan eggplant parmesan version has a twist just for spice lovers: add Calabrian Bomba Chili Sauce for a kick directly from the toe of Italy’s boot. Mamma mia! And if this recipe’s fresh mozzarella and Parmesan don’t help balance the hot, hot spice, then try a glass of milk.
Looking for cooling companions for seriously spicy food? Check out these other ways to hack the heat.
Sprinkle salt on both sides of eggplant rounds and arrange on a wire rack lined with paper towels. Let liquid drain from eggplant for 30 minutes.
Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you prepare the panko breadcrumb mixture: In a small bowl, combine panko breadcrumbs, 1/2 cup parmesan cheese, red pepper flakes and 1/2 tablespoon of olive oil and toss until evenly mixed.
Draining the eggplants is important to achieve a final better texture. To prepare the eggplant for breading, use paper towels to remove excess salt and pat eggplant pieces dry.
Line up three shallow dishes; fill one with the flour, one with the beaten eggs, and one with the panko breadcrumbs. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with remaining reserved olive oil. Arrange the breaded eggplant on the sheet pan in a single layer.
Bake until they begin to crisp and brown, about 10 minutes, then flip the slices and continue baking until they are golden on the second side, 10 minutes more.
Arrange eggplant pieces, mozzarella slices and dollops of tomato sauce on pan in an even layer. Top with a sprinkle of Parmesan cheese.
Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 minutes.
Top with torn basil and Calabrian Bomba chili sauce before serving.
Notes:
*For a less spicy preparation, omit red chili flakes and use marinara sauce instead of spicy Arrabbiata.
**Calabrian Bomba Chili Sauce is a spicy condiment of Italian origins, made with Calabrian chiles, which are fiery, but also have a bright fruitiness. Bomba sauce can be served as an optional topping for those who wish to enjoy their Eggplant Parmesan at maximum spiciness.
