Sheet Pan Eggplant Parmesan
This sheet pan eggplant Parmesan is a simple, satisfying Italian-inspired dinner featuring roasted eggplant, marinara sauce, breadcrumbs, and bubbling melted cheese.
Ingredients
Main Ingredients
- 2 medium eggplants, sliced Slice evenly for uniform cooking.
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce Store-bought marinara can be used.
- 2 cups shredded mozzarella cheese Can substitute with provolone for a different flavor.
- 2 tablespoons olive oil Use to coat the eggplant slices.
- to taste salt and pepper
- for garnish Fresh basil Add just before serving.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a sheet pan with parchment paper.
- Arrange sliced eggplant on the pan, drizzle with olive oil, and season with salt and pepper.
Cooking
- Bake for 20-25 minutes, flipping halfway through, until golden and tender.
- Remove from oven and layer with marinara sauce, breadcrumbs, Parmesan, and mozzarella cheese.
- Return to the oven and bake for an additional 15-20 minutes until the cheese is bubbly.
Serving
- Garnish with fresh basil before serving.
Notes
Allow leftovers to cool, then refrigerate in an airtight container. For longer storage, freeze portions in a freezer-safe container. Reheat in the oven for best texture.