Sheet Pan Eggplant Parmesan
An easier and healthier version of an Italian classic. Crispy baked eggplant topped with tangy marinara sauce and smothered in creamy melted mozzarella cheese!
- 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
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.
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