Sheet Pan Eggplant Parmesan is my favorite eggplant recipe that is made by baking breaded eggplant slices on a sheet pan until perfectly golden and then topping them with robust tomato sauce and lots of melty mozzarella cheese.
Course Dinner, Main Course
Cuisine Italian
Keyword eggplant, italian
Prep Time 35 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 6
Ingredients
1medium eggplantcut into 1/4-inch slices
2eggs
1tablespoonwater
1cuppanko breadcrumbs
1/4cupgrated parmesan cheese
1teaspoondried oregano
1teaspoondried basil
1/2teaspoongarlic powder
2tablespoonsolive oil
125 ounce jar marinara sauceor homemade
8ouncesmozzarella cheeseshredded
julienned fresh basiloptional
Instructions
Spread the sliced eggplant in a single layer onto paper towels. Generously salt the eggplant and let it sit for 15 minutes. Flip the eggplant, salt the other side, and let sit for another 15 minutes. Rince the eggplant with water and pat dry with clean paper towels. (This process will draw out the excess moisture and bitterness from the eggplant. I have seen some skip this step entirely.)
Preheat your oven to 375 degrees. Combine the panko breadcrumbs, parmesan cheese, dried basil, dried oregano, and garlic powder in a shallow dish. In a separate dish, lightly beat the eggs with the water.
Dip the eggplant slices in the egg and then the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to evenly coat both sides.
Drizzle a foil-lined sheet pan with the olive oil and spread it around to cover the whole pan. Place the breaded eggplant in a single layer on the baking sheet.
Bake in the preheated oven for 15 minutes, flip the slices, then bake for an additional 10 minutes on the other side. Spoon sauce onto each slice and top with shredded cheese. Return to the oven and continue baking for an additional 10 minutes, or until the cheese is melted. Top with fresh basil right before serving.
Notes
Depending on the size of your eggplant, you may need to use more or less egg and/or breadcrumb mixture.If I have some of my homemade sauce on hand, you know I'm using it instead of jarred!