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Sheet Pan Eggplant Parm: 1 Easy Meal

Sheet Pan Eggplant Parmesan
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Enjoy classic Eggplant Parmesan without the frying! This Sheet Pan Eggplant Parmesan recipe roasts breaded eggplant slices with sauce and cheese for a delicious and easy Italian meal, perfect for using fresh eggplant.

Ingredients

Scale
  • 1 large eggplant, about 1.5 lbs
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 2 cups marinara sauce
  • 1.5 cups shredded mozzarella cheese
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Slice the eggplant into 1/2-inch thick rounds.
  3. In a shallow dish, combine breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
  4. In another shallow dish, whisk the eggs.
  5. In a third shallow dish, place the flour.
  6. Dredge each eggplant slice first in flour, then dip in the eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
  7. Arrange the breaded eggplant slices in a single layer on the prepared baking sheet.
  8. Bake for 15-20 minutes, or until golden brown and tender.
  9. Remove the baking sheet from the oven. Spoon marinara sauce over each eggplant slice, then top with mozzarella cheese.
  10. Return to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
  11. Garnish with fresh basil if desired. Serve immediately.

Notes

  • For crispier eggplant, you can toast the breadcrumbs lightly before coating the eggplant.
  • Adjust the amount of sauce and cheese to your preference.
  • This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookifyme.com/sheet-pan-eggplant-parmesan-easy-meal/