Sheet Pan Eggplant Parmesan: Lighter, Healthier, and Delicious

Discover a delightful twist on a beloved classic with our Sheet Pan Eggplant Parmesan. This easy-to-make dish offers all the rich, comforting flavors you love from traditional eggplant parm but with a healthier, modern twist. By baking instead of frying, this recipe cuts down on unnecessary oil, making it a lighter option without sacrificing any of the deliciousness. Perfect for weeknight dinners or a special occasion, this sheet pan version simplifies the cooking process, delivering a mouthwatering meal that’s both nutritious and satisfying. This dish has it all, crispiness of the baked eggplant, the ooey, gooey melted cheese, and the robust marinara sauce—all in one pan!

Do I have to salt my eggplant?

No, not necessarily, eggplant has had most of the bitterness "bred" out of it. But when you do salt the eggplant, it takes out any lingering bitterness, seasons the eggplant and most importantly keeps your eggplant from absorbing too much olive oil.

Sheet Pan Eggplant Parmesan - Simply Delicious and EasyPhoto byRecipes Epic - Facebook

Ingredients:

• 3 medium eggplants OR 2 large
• Kosher Salt
• 4 large eggs
• 1/4 cup of water
• Add 2 1/4 cups of breadcrumbs or panko
• 1 1/2 C. grated Parmesan cheese
• 1 1/2 tbsp. dried basil
• 1 1/2 tbsp. dried oregano
• 1 teaspoon of onion powder
• 2 teaspoons garlic powder
• 1 teaspoon of pepper
• 2 tablespoons of olive oil
• 2 C. marinara sauce
• 2 C. mozzarella cheese
• Fresh basil or parsley (for garnish)

Directions:

Prep your eggplant.

Slice your eggplant into 1/2-inch-thick rounds. Place your eggplant on cooling racks in a single layer and sprinkle with kosher salt. Allow the eggplant to sit for 20 minutes.

After 20 minutes, flip your eggplant and sprinkle again with kosher salt. Allow it to sit for 20 minutes.

Once finished, rinse your slices under water to get rid of any extra salt. Using a paper towel, pat your eggplant dry and place it to the side.

Make your dredging area:

Using a shallow dish (I like to use pie plates), add your eggs and water; whisk them together.

Using another shallow dish, add your parmesan cheese, breadcrumbs, and spices (basil, oregano, garlic powder, onion powder, and black pepper).

Warm your oven to 350°F. Using two large cookie sheets (with a lip), drizzle some olive oil on your pan, and then spread the oil with a paper towel or pastry brush.

Prepare your eggplant.

Slice your eggplant into 1/2-inch-thick rounds.

Add your eggplant to the egg mixture, allow the excess to drip off, and then press into your bread crumb and cheese mixture. Make sure to coat both sides.

Add the eggplant to the cookie sheets you've prepared. Make sure your eggplant is in a single layer; don't overlap.

Add your eggplant to your oven and cook for 15-20 minutes. Flip your eggplant and cook for an additional 20 minutes.

After cooking the eggplant, remove it from the oven and cover it with 1-2 tablespoons of marina sauce and generous amounts of mozzarella cheese. Place the pan in the oven and bake for an additional 20 minutes until your cheese is melted and golden brown.

Remove from the oven, dish up your slices of eggplant on a plate, add some freshly grated parmesan cheese over your eggplant, and top with some fresh basil or parsley. Season with salt and pepper if needed. Serve immediately.

Enjoy Friends! ❤️