Sheet Pan Eggplant Parmesan


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 leaves1 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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