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Easy Sheet Pan Eggplant Parmesan
Prep Time
30 mins
Cook Time
45 mins

Crispy pieces of meaty eggplant are topped with marina sauce and smothered with cheese in this easy sheet pan eggplant parmesan. It's much easier than frying the eggplant and a bit lighter, too!

  • ½ Cup All-Purpose Flour gluten-free works too!
  • 2 Eggs beaten with a tablespoon of water
  • Salt & Pepper
  • 1 ½ Cups Panko Bread Crumbs (gluten-free works too!
  • ½ Cup Freshly Grated Parmesan Cheese
  • 1 Tablespoon Dried Parsley
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • ¾ Teaspoon Kosher Salt
  • ¾ Teaspoon Black Pepper
  • 2 Medium Eggplants, sliced lengthwise into 1/2 -thick slices
  • ¼ Cup Olive Oil
  • 1 Jar Marina Sauce Rao’s is the best!
  • 16 oz. Fresh Mozzarella sliced
  • Fresh Basil & Black Pepper for garnish
  1. Place a large baking sheet* in the cold oven and then preheat the oven to 425º.
  2. Lay out 3 shallow dishes to build the breading for the eggplant. Add the flour to one and season with salt and pepper. Add the beaten eggs to another and season with salt and pepper.
  3. To the third dish, add the panko, parmesan and spices. Mix well.
  4. Coat the eggplant by first dipping in flour and shaking off the excess and then cover it in the egg. Allow the excess egg to drip off before going into the breadcrumbs. Press the breadcrumbs into each side of the eggplant to ensure an even and thick coating. Place the breaded eggplant onto a plate or baking sheet.
  5. Continue with all of the eggplant slices until all are breaded.
  6. Remove the hot baking sheet from the oven and drizzle it evenly with 2 tablespoons of the oil. Arrange the eggplant on the baking sheet and pop it in the oven.
  7. Allow the eggplant to roast for 20 minutes and then pull the baking sheet out, flip the eggplant, and drizzle the remaining oil onto the baking sheet. I drizzle the oil in between the eggplant slices and then just give the pan a little shake for it to get evenly distributed. Continue cooking the eggplant for another 15 minutes or until it’s nice a golden.
  8. Top each slice evenly with tomato sauce and about 2 slices of the mozzarella. Pop it back in the oven for another 5-10 minutes, or until the cheese is just melted and bubbly. Avoid browning the fresh mozzarella as it tends to lose it’s gooey-melty quality when it browns.
  9. Enjoy!
Recipe Notes

*Depending on the size of your baking sheet, you may need to use 2.


*The breaded and baked eggplant can be frozen (without sauce and cheese). Simply lay out on a baking sheet and allow to freeze solid before transferring to a freezer bag for longer storage.