If you’re looking for a quick, easy, and less-messy way to enjoy a classic Italian dish, this Sheet Pan Eggplant Parmesan is the perfect recipe. By using a sheet pan, you get crispy, golden eggplant without the need for deep frying. With layers of marinara, mozzarella, and the irresistible crunch of panko breadcrumbs, this dish is both healthier and more convenient than the traditional version. It’s a delicious vegetarian meal that’s sure to become a weeknight favorite for your family.
Ingredients:
- 1 medium eggplant, cut into 1/4-inch slices
- 2 eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 (25-ounce) jar marinara sauce
- 8 ounces mozzarella cheese, shredded
- Fresh basil, julienned (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil to prevent sticking.
- Prepare the Eggplant: Slice the eggplant into 1/4-inch thick rounds and lightly sprinkle with salt. Set the slices aside for about 10 minutes to allow the moisture to draw out, then pat dry with paper towels.
- Set Up the Breading Station: In a shallow bowl, whisk together the eggs and 1 tablespoon of water. In a separate bowl, combine the panko breadcrumbs, grated Parmesan, dried oregano, dried basil, and garlic powder.
- Bread the Eggplant Slices: Dip each eggplant slice into the egg mixture, ensuring it’s evenly coated. Then, press each slice into the breadcrumb mixture, coating both sides well. Place the breaded eggplant slices onto the prepared sheet pan.
- Bake the Eggplant: Drizzle the eggplant slices with 2 tablespoons of olive oil or spray lightly with cooking spray. Bake in the preheated oven for 20 minutes, flipping halfway through, until the eggplant is golden brown and crispy on the outside.
- Add the Sauce and Cheese: Once the eggplant is crispy, remove the sheet pan from the oven. Spread a spoonful of marinara sauce over each slice and top with shredded mozzarella cheese.
- Bake Until Melty: Return the sheet pan to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly. For an extra golden touch, you can broil the dish for an additional 2-3 minutes.
- Serve: Remove the eggplant slices from the oven and garnish with fresh julienned basil, if desired. Serve hot with extra marinara sauce on the side or over pasta for a complete meal.
Conclusion:
This Sheet Pan Eggplant Parmesan offers all the rich flavors and crispy textures you love about the classic dish, but with less oil and fewer dishes to wash. The combination of crispy panko, melted mozzarella, and tangy marinara makes it a satisfying meal that’s perfect for weeknight dinners. It’s a vegetarian delight that the whole family can enjoy, and the simple preparation makes it a no-fuss option for busy days. Try this easy, baked version of Eggplant Parmesan and enjoy all the flavor without the frying!