Description
- Crispy, cheesy Sheet Pan Eggplant Parmesan made easy—no frying needed. A healthier take on a classic favorite!
Ingredients
Scale
- Eggplant Preparation:
- 1 medium eggplant, cut into 1/4-inch slices
- For the Breading:
- 2 eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Cooking and Assembly:
- 2 tablespoons olive oil
- 1 (25 ounce) jar marinara sauce
- 8 ounces mozzarella cheese, shredded
- Julienned fresh basil (optional for garnish)
Instructions
- Prepare the Eggplant:
- Spread the sliced eggplant in a single layer onto paper towels.
- Generously salt both sides of each eggplant slice, letting them sit for 15 minutes per side to draw out moisture and bitterness. This also helps reduce the natural bitterness of the eggplant. Optionally, some skip this salting step.
- After salting, rinse the eggplant slices with water and pat them dry with clean paper towels.
- Breadcrumb Mixture and Egg Wash:
- Preheat your oven to 375°F (190°C).
- In a shallow dish, combine the panko breadcrumbs, grated parmesan cheese, dried basil, dried oregano, and garlic powder.
- In another dish, lightly beat the eggs with the tablespoon of water.
- Breading the Eggplant:
- Dip each dry eggplant slice first into the egg wash, then into the breadcrumb mixture. Press the breadcrumbs onto the eggplant to evenly coat both sides.
- Baking the Eggplant:
- Drizzle a foil-lined baking sheet with olive oil and spread it around to cover the whole pan.
- Arrange the breaded eggplant slices in a single layer on the baking sheet.
- Bake in the preheated oven for 15 minutes, then flip the slices and bake for an additional 10 minutes.
- Adding Sauce and Cheese:
- After baking, spoon marinara sauce onto each eggplant slice and top with shredded mozzarella cheese.
- Return to the oven and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Before serving, garnish with julienned fresh basil if desired.
- This recipe results in a deliciously crispy and cheesy baked eggplant Parmesan, perfect as a main dish or a hearty side. It’s a healthier alternative to the fried version but still offers plenty of flavors. Enjoy your meal!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal per serving
Keywords: #EggplantParmesan #SheetPanRecipes #EasyDinners #MeatlessMeals #ComfortFood #BakedNotFried