Sheet Pan Eggplant Parmesan

This Sheet Pan Eggplant Parmesan is one of the best meals that I’ve made in the baking sheet. It’s crispy eggplant slices smothered in cheeses and panko breadcrumbs. Coming out cheesy, crispy and flavorful, these surely melt in your mouth right with the first bite. This does happen with my family! My kids go crazy for them although they are not fond of eggplant. My husband? He becomes a fan of them.

Eggplant is sliced in round, brushed with salt then let rest to excess moisture and bitterness. Eggplant slices are then dipped in egg mixture, then coated in parmesan and breadcrumb mixture. They’re finally baked in the oven until crispy on top, sprinkled with shredded mozzarella, and bake more until cheese is melted an bubbly. Who can resist them? I know that I can’t.

If you are finding something to get your meal started in the right direction, this sheet pan eggplant parmesan is the way to go. They’re also great to serve as a side dish of grilled, roasted, or baked chicken, beef, pork or shrimps. Such a perfect combination! Just save the recipe and make it for meal whenever you have an appetite for. Let’s get started!

Sheet Pan Eggplant Parmesan

Recipe by GenevaWatsonCourse: Sides, AppetizersCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

35

minutes

Cooking time

35

minutes

Total time

1

hour 

10

minutes

This Sheet Pan Eggplant Parmesan is one of the best meals that I’ve made in the baking sheet. It’s crispy eggplant slices smothered in cheeses and panko breadcrumbs. Coming out cheesy, crispy and flavorful, these surely melt in your mouth right with the first bite.

Ingredients

• 1 medium eggplant, cut into 1/4-inch slices

• 1 cup panko breadcrumbs

• 1/4 cup grated parmesan cheese

• 1 (25 ounce) jar marinara sauce

• 8 ounces mozzarella cheese, shredded

• 2 eggs

• 1 tablespoon water

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon garlic powder

• 2 tablespoons olive oil

• julienned fresh basil, optional

Directions

• Spread sliced eggplant, in single layer, onto paper towels. Generously toss with salt and let it sit for 15 minutes. Flip over, toss the other side with salt and let sit for another 15 minutes. Rinse with water and pat dry with clean paper towels.
• Preheat oven to 375 degrees F. Grease a sheet pan with olive oil and set aside.
• Add panko breadcrumbs, parmesan cheese, dried basil, dried oregano, and garlic powder to a shallow dish. Whisk well to combine.
• Lightly beat the eggs with water in a separate dish.
• Dip eggplant slices in egg mixture and then breadcrumb mixture. Make sure to evenly coat both sides.
• Place breaded eggplant in a single layer on baking sheet.
• Bake for 15 minutes, flip over, then bake for an additional 10 minutes on the other side. Spoon sauce onto each slice and top with shredded cheese.
• Return to oven and bake for 10 minutes more, or until cheese is melted. Top with fresh basil.
• Serve immediately!