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.