PREP TIME: 35 MINS | COOK TIME: 35 MINS | TOTAL TIME: 1 HR 10 MINS | YIELD: 6 servings
This sheet pan eggplant Parmesan has been my favorite eggplant recipe for years! It’s so easy to make using only a few simple pantry essentials. The breaded eggplant slices are baked until golden, topped with tomato sauce and loads of melty cheese. And I am super obsessed with the crisp and delicious cheese bits that fell onto the hot pan.
INGREDIENTS
2 eggs
1 medium eggplant, cut into 1/4” slices
8 oz. mozzarella cheese, shredded
1 c. panko breadcrumbs
1 tsp dried oregano
1/4 c. grated Parmesan cheese
1 tsp dried basil
1/2 tsp garlic powder
1 (25 oz.) jar of marinara sauce
1 tbsp water
julienned fresh basil, optional
2 tbsp olive oil
How to make Sheet Pan Eggplant Parmesan
Step 1: On paper towels, spread the sliced eggplant in one layer. Generously season with salt. Allow the eggplants to sit for about 15 minutes. After 15 minutes, flip the sliced eggplant and sprinkle the other side with salt. Let them sit for additional 15 minutes. Then, rinse the eggplant with water and pat them dry using clean paper towels.
Step 2: Prepare the oven. Preheat it to 375 degrees.
Step 3: In a shallow dish, place the panko breadcrumbs, Parmesan cheese, dried basil, dried oregano, and garlic. Mix well.
Step 4: Lightly beat the eggs and water in another dish.
Step 5: In the egg, dip the eggplant slices and dredge in the breadcrumb mixture, pressing the eggplant to evenly coat all sides.
Step 6: With olive oil, drizzle a foil-lined sheet pan. Spread the oil to cover the entire pan. In a single layer, place the breadcrumb eggplant. Place in the preheated oven and bake for about 15 minutes. Then, flip the eggplant slices and continue to bake for 10 minutes more.
Step 7: Onto each slice, spoon the sauce, and sprinkle with the shredded cheese. Resume baking for another 10 minutes or until the cheese has melted.
Step 8: Before serving, top the eggplant slices with some fresh basil. Enjoy!
Ingredients
- 2 eggs
- 1 medium eggplant, cut into 1/4” slices
- 8 oz. mozzarella cheese, shredded
- 1 c. panko breadcrumbs
- 1 tsp dried oregano
- 1/4 c. grated Parmesan cheese
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1 (25 oz.) jar of marinara sauce
- 1 tbsp water
- julienned fresh basil, optional
- 2 tbsp olive oil
Instructions
Step 1: On paper towels, spread the sliced eggplant in one layer. Generously season with salt. Allow the eggplants to sit for about 15 minutes. After 15 minutes, flip the sliced eggplant and sprinkle the other side with salt. Let them sit for additional 15 minutes. Then, rinse the eggplant with water and pat them dry using clean paper towels.
Step 2: Prepare the oven. Preheat it to 375 degrees.
Step 3: In a shallow dish, place the panko breadcrumbs, Parmesan cheese, dried basil, dried oregano, and garlic. Mix well.
Step 4: Lightly beat the eggs and water in another dish.
Step 5: In the egg, dip the eggplant slices and dredge in the breadcrumb mixture, pressing the eggplant to evenly coat all sides.
Step 6: With olive oil, drizzle a foil-lined sheet pan. Spread the oil to cover the entire pan. In a single layer, place the breadcrumb eggplant. Place in the preheated oven and bake for about 15 minutes. Then, flip the eggplant slices and continue to bake for 10 minutes more.
Step 7: Onto each slice, spoon the sauce, and sprinkle with the shredded cheese. Resume baking for another 10 minutes or until the cheese has melted.
Step 8: Before serving, top the eggplant slices with some fresh basil. Enjoy!
