Elevate your eggplant game with this incredible recipe! This Sheet Pan Eggplant Parmesan is simply irresistible! Smothered in marinara sauce and melted cheese, these eggplants are sure to fulfill all your desires. Dig in and enjoy!
I’m a big fan of eggplant parmesan, but traditionally, it’s fried, making it quite rich and heavy. When eggplants are fried, they tend to absorb a lot of oil, which can be unhealthy, especially if you’re not using extra virgin olive oil. Opting to bake the eggplant achieves a delightfully crispy exterior without the excess oiliness. Moreover, deep frying can be a messy affair. Baking eggplant parmesan streamlines the process, needing nothing more than a single sheet pan for a fuss-free and delicious meal.
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This recipe deviates significantly from the classic eggplant parmesan. My upbringing wasn’t rooted in preparing traditional Italian cuisine, prompting me to devise a simplified, accessible approach to eggplant parm. Opting for Italian seasoned breadcrumbs eliminates the need to concoct your own, as they’re already rich in taste. While I utilize store-bought marinara sauce for convenience, feel free to craft your own if preferred. These expedients ensure a swift and effortless preparation of this dish.
To achieve the same crispy texture as fried eggplant, start by baking it on a sheet pan at an initial high temperature of 425°F, generously drizzling it with extra virgin olive oil both on top and underneath. Allow it to bake for 15 minutes before flipping each slice to ensure both sides become equally crisp. After flipping, return the eggplant to the oven but reduce the temperature to 350°F. This lower heat allows the eggplant to cook thoroughly inside while letting the cheese melt enticingly over each eggplant layer. Immediately upon removal from the oven, lavish each eggplant stack with a generous amount of Parmesan cheese and garnish with a fresh basil leaf for a striking color contrast against the cheese and sauce. Feel free to add more than one basil leaf for enhanced flavor and visual appeal.
This Sheet Pan Eggplant Parmesan recipe offers a mouthwatering, nutritious, and straightforward method for preparing this classic Italian dish. By first broiling or grilling the eggplant slices to attain a delightful char, then assembling the dish with layers of eggplant, mozzarella, tomatoes, marinara sauce, and a garlicky breadcrumb mixture, you create an extraordinary meal. It’s simple enough for a midweek dinner yet so delicious it’s suitable for weekend gatherings.
This recipe truly shines for me during my vegetarian cravings, offering a satisfyingly hearty eggplant that fills even the most ravenous appetites! Accompanied by a salad, this eggplant parmesan makes for a complete meal.
The Sheet Pan Eggplant Parmesan stands out as my top pick for an eggplant dish. It involves baking breaded eggplant slices until they reach a perfect golden hue, then smothering them with a rich tomato sauce and a generous layer of melting mozzarella cheese. To be transparent, this isn’t the first appearance of the recipe on my blog. A version of Eggplant Parmesan was shared back in 2012, bearing a close resemblance to this one. However, through repeated cooking and experimentation over the years, I’ve slightly tweaked the recipe and method of preparation.