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Sheet Pan Eggplant Parmesan
why make this recipe
Sheet Pan Eggplant Parmesan is a delicious twist on the classic Italian dish. It’s simple to prepare, and it brings all the flavors you love without the hassle of frying. This recipe is perfect for busy weeknights or family gatherings. With its layers of tender eggplant, rich marinara sauce, and gooey cheese, everyone will enjoy this healthy yet satisfying meal.
how to make Sheet Pan Eggplant Parmesan
Ingredients:
- 2 medium eggplants, sliced
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Directions:
- Preheat the oven to 400°F (200°C).
- Slice the eggplants and sprinkle them with salt. Let them sit for 20 minutes to draw out excess moisture. Rinse and pat dry.
- Place the eggplant slices on a sheet pan and drizzle with olive oil. Sprinkle with garlic powder, oregano, salt, and pepper.
- Roast the eggplants in the preheated oven for about 25 minutes, flipping halfway through.
- Remove from the oven and layer half of the marinara sauce over the eggplants. Sprinkle half of the mozzarella and half of the Parmesan over the sauce.
- Add another layer of eggplant, then the remaining marinara sauce, followed by the rest of the cheeses and breadcrumbs.
- Return to the oven and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Remove from the oven and garnish with fresh basil before serving.
how to serve Sheet Pan Eggplant Parmesan
Serve Sheet Pan Eggplant Parmesan hot from the oven. It makes a great main dish when paired with a simple side salad or garlic bread. You can also serve it as a hearty side with your favorite protein or enjoy it as a vegetarian meal on its own.
how to store Sheet Pan Eggplant Parmesan
Let any leftovers cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven or microwave until warmed through. You may want to add a sprinkle of cheese before reheating for a gooey texture.
tips to make Sheet Pan Eggplant Parmesan
- For extra flavor, add some crushed red pepper flakes to the marinade before roasting the eggplant.
- Use fresh mozzarella if you prefer a creamier texture.
- Make it gluten-free by using gluten-free breadcrumbs.
variation
You can customize this recipe by adding layers of spinach, mushrooms, or even bell peppers for more veggies. Swap the marinara sauce for pesto for a different flavor profile.
FAQs
Q: Can I use other types of cheese?
A: Yes! You can mix and match cheeses like provolone, fontina, or even vegan cheese for a dairy-free version.
Q: Can I prepare this in advance?
A: Absolutely! You can prepare the layers ahead of time, cover them, and then bake when you’re ready to serve.
Q: Is this dish suitable for freezing?
A: Yes! You can freeze the assembled dish before baking. Just thaw it in the fridge overnight and bake as directed.
Sheet Pan Eggplant Parmesan
A delicious and healthy twist on the classic Italian dish, easy to prepare with layers of eggplant, marinara sauce, and gooey cheese.
Ingredients
Main Ingredients
- 2 medium eggplants, sliced
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese Use fresh mozzarella for a creamier texture.
- 3/4 cup grated Parmesan cheese
- 1 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
- 2 tablespoons olive oil
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- to taste Salt and pepper
For Garnish
- to taste Fresh basil For garnish before serving.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Slice the eggplants and sprinkle them with salt. Let them sit for 20 minutes to draw out excess moisture. Rinse and pat dry.
Layering and Roasting
- Place the eggplant slices on a sheet pan and drizzle with olive oil. Sprinkle with garlic powder, oregano, salt, and pepper.
- Roast the eggplants in the preheated oven for about 25 minutes, flipping halfway through.
Assembling and Final Baking
- Remove from the oven and layer half of the marinara sauce over the eggplants. Sprinkle half of the mozzarella and half of the Parmesan over the sauce.
- Add another layer of eggplant, then the remaining marinara sauce, followed by the rest of the cheeses and breadcrumbs.
- Return to the oven and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Remove from the oven and garnish with fresh basil before serving.
Notes
Serve hot with a simple side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
