Sheet Pan Eggplant Parmesan

Eggplant is often underused in recipes although this flavorful vegetable is widely available. It’s nice in moussaka recipes but also popular in eggplant parmesan, or eggplant parmigiana (same thing, different term!) The following recipe combines juicy eggplant with marinara sauce, cheese, crispy breadcrumbs, and herbs, for an authentic taste of Italy in every single mouthful.

It’s easy to make and perfect for vegetarians who want something “meaty” yet meat-free. Eggplant is pleasantly soft and chewy and is the absolute star of the dish. If you don’t like the slightly bitter taste of eggplant, you’ll find letting it sit sprinkled with salt for a while draws the bitter taste out, so it’s well worth doing this step when making homemade eggplant parmesan.

You can serve this in small portions as an appetizer before any type of main course, or in larger portions, perhaps paired with garlic bread or pasta, as a filling and hearty main dish.

Why You’ll Love the Recipe:

There isn’t much cleanup involved since the whole recipe is made on a sheet pan or baking tray, and the recipe itself is super simple to follow. So if you want to make something deliciously different, you can’t go wrong with this wonderful eggplant parmigiana recipe.

How to Serve It:

Enjoy eggplant parmesan by itself or paired with anything from garlic bread to noodles tossed in olive oil, or even a crisp green salad with a simple lemon vinaigrette dressing.

Ingredients:

• Garlic powder
• Marinara sauce
• Olive oil
• Mozzarella cheese shredded
• Dried basil
• Eggplant
• Eggs
• Panko crumbs
• Oregano
• Parmesan cheese grated
• Water
• Fresh basil for garnish

How to make Sheet Pan Eggplant Parmesan:

Place a layer of paper towels on the counter, and add the eggplant slices to the top of them. 

Sprinkle heavily with salt, and let rest for 15 minutes. 

Turn the eggplant over, and sprinkle with salt again. Allow to rest for another 15 minutes. 

Rinse the salt off the eggplant well, and dry the slices with paper towels. 

Whisk together the egg and water in a shallow bowl. 

Stir together the garlic powder, basil, breadcrumbs, oregano, and parmesan cheese in another shallow bowl. 

Dip the eggplant slices into the egg mixture, and then coat in the crumb mixture. 

Place the slices onto a tin foil-lined baking sheet. 

Put the baking sheet into a 375 degrees preheated oven, and bake for 15 minutes. 

Turn the eggplant over, and bake for another 10 minutes. 

Spread some marinara sauce on each slice, and top with the mozzarella cheese. 

Bake for 10 minutes. 

Garnish with fresh chopped basil before serving. 

Eggplant might not be one of the most commonly used vegetables but when prepared correctly it certainly is delicious, especially when paired with mouthwatering Italian ingredients and served hot from the oven with a crispy crumb topping.

Can You Make It Ahead?

This delicious dish deserves to be served hot from the oven. That’s when it’s at its best.

Storage Instructions:

Leftovers will keep for 3 to 4 days in an airtight plastic container in the refrigerator. You could freeze it but the eggplant thaws out a bit mushy and the panko will go soggy, so it isn’t really recommended.

Variations and Substitutions:

If you really don’t like eggplant but you like the sound of this recipe, you could sub zucchini, summer squash or even a cooked chicken or veal cutlet.