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–+ servings
Sheet Pan Eggplant Parmesan on a white plate.
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4.75 from 4 votes

Sheet Pan Eggplant Parmesan Recipe

An easier and healthier version of an Italian classic. Crispy baked eggplant topped with tangy marinara sauce and smothered in creamy melted mozzarella cheese!
Prep Time40 minutes
Cook Time50 minutes
Total Time1 hour 30 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: baked eggplant parmesan, eggplant parmesan, sheet pan
Servings: 6
Calories: 335kcal
Author: Leigh Harris

Ingredients

  • 1 large eggplant, peeled and sliced 1/4 inch thick
  • 2 large eggs
  • 1 1/2 cups breadcrumbs
  • 1/2 cup Parmesan cheese, finely grated (plus more for garnish)
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 1 1/2-2 cups mozzarella cheese, shredded
  • 2 cups marinara sauce (store-bought or homemade)
  • 1/4 cup fresh basil, chopped

Instructions

  • Lay the sliced eggplant in a single layer onto a paper towel lined baking sheet. Sprinkle liberally with salt on both sides. Let sit for 10 minutes. Pat dry with additional paper towels.
  • Pat each slice dry with paper towel. Set the slices aside.
  • In a large wide-mouth bowl whisk the eggs. Set aside.
  • In another large wide-mouth bowl, whisk the breadcrumbs, parmesan cheese, dried basil, dried oregano, granulated garlic, and black pepper. Set aside.
  • Preheat oven to 350 degrees. Cover a large sheet pan with aluminum foil or parchment paper. Brush 1 tablespoon of olive oil over the foil evenly.
  • Dredge each slice of the eggplant into the egg and then coat with the breadcrumb mixture. Pressing the eggplant into the breadcrumb mixture, to ensure a good coating. Place the coated eggplant in a single layer on the prepared sheet pan.
  • Bake for 15 minutes.  Turn each eggplant slice over, and bake for an additional 15 minutes.
  • Top each eggplant slice with 2-3 tablespoons of marinara sauce. Sprinkle the mozzarella cheese over the marinara sauce. Bake for 20 minutes.
    Garnish with more Parmesan cheese and fresh basil.

Nutrition

Calories: 335kcal | Carbohydrates: 30g | Protein: 17g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 955mg | Potassium: 572mg | Fiber: 5g | Sugar: 8g | Vitamin A: 784IU | Vitamin C: 8mg | Calcium: 325mg | Iron: 3mg