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Sheet Pan Eggplant Parm Makes Life a Little Easier

Skip the frying and fussing and grab a sheet pan to make the easiest version of eggplant parm we've ever tried

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Eggplant parm is a classic, but it might not be something that seems within reach for the typical weeknight dinner. It can be one of those dishes that eats up time and leaves a mess in the kitchen because of pan frying the eggplant. We’ve come up with a sheet pan eggplant parm recipe that speeds up the time, reduces all that grease spatter, and still tastes good. Who doesn’t love sheet pan recipes, right?

A note on cheese: As we like to point out, traditional Parmesan cheese is, by default, not vegetarian. Be sure to seek out vegetarian friendly versions if you’re going the dairy route. This recipe will also adapt well to using plant-based cheeses; we would particularly try the pourable-style mozzarella available from Miyoko’s Creamery. Swap the eggs for your favorite egg replacer while you’re at it.


More Related Recipes to Try Next:
Oven-Baked Eggplant Fries
Thai Spicy Eggplant with Sweet Basil
Eggplant Shakshuka


Sheet Pan Eggplant Parm

Servings
4

Ingredients

  • 1 small eggplant (just over 1 lb)
  • 1 cup all-purpose flour
  • 3 cups whole-grain breadcrumbs (leave out the seasoning below if using pre-seasoned crumbs)
  • 2 tsp. Italian seasoning
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 3 eggs
  • ½ cup extra virgin olive oil
  • 3 cups prepared marinara sauce
  • 8 oz. small mozzarella balls
  • ½ cup grated parmesan
  • Fresh basil for garnish

Preparation

1. Grease a 9X13 quarter sheet pan with sides. Preheat oven to 450 F degrees.

2. Thinly slice eggplant (about 1/3 to ½ inch), place on paper towel. Salt both sides and let sit for 10 minutes. Shake off the salt and blot dry.

3. Place flour, breadcrumbs and eggs in 3 shallow dishes. Beat the eggs well. Stir in Italian seasoning, salt and pepper to breadcrumbs.

4. Dredge eggplant in flour (shake off the excess), then the egg and finally the breadcrumbs. Press the crumbs into the eggplant.

5. Place eggplant slices on the greased sheet pan. Repeat with all the eggplant. You may need to overlap the edges of the eggplant to line it up in rows. The pan should hold about 4 rows across the width of the pan.

6. Brush the tops of slices with the olive oil. Bake for 10-15 minutes until browned.

7. Remove from oven, turn them over and brush the other side with oil. Bake for another 10-15 minutes until browned.

8. Pour sauce over eggplant and spread evenly. Top with mozzarella and parmesan.

9. Bake for another 20 – 25 minutes, until sauce is bubbly, and cheese is golden brown.

10. Garnish with basil and serve.