Eggplant Parmesan is such a hearty, comforting vegetarian dish, but preparing it can seem daunting, with many steps to accomplish before the meal is prepared. This sheet pan version is so much easier! After salting the eggplant slices to draw out some moisture (which helps to soften and improve the texture), each slice is gently dredged in flour, egg and bread crumbs, then placed on a sheet pan. Instead of laborious and less-healthy deep-frying, these are baked until golden and crunchy, then topped with sauce and cheese and baked for just a few more minutes ’til they’re melty and gooey. Serve as-is, with pasta, or on bread to make an eggplant parm sandwich!
Sheet Pan Eggplant Parm
- 1 large eggplant, cut into 1/2-inch-thick rounds
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup plain bread crumbs
- 1 1/2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
- 3/4 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley (optional)
- Olive oil cooking spray
- Preheat oven to 400°F and line a rimmed baking sheet with aluminum foil. Season eggplant on both sides with salt. Place on paper-towel-lined rimmed baking sheet. Let sit for 10 minutes. Pat eggplant dry with paper towels.
- Dip eggplant into flour, then into egg, and then into bread crumbs, evenly coating each eggplant. Place eggplant in a single layer onto prepared baking sheet. Coat both sides of eggplant with olive oil cooking spray.
- Bake, flipping eggplant halfway through, until golden-brown, about 20 minutes. Top each eggplant with 1/4 cup marinara sauce, a few tablespoons of mozzarella and 2 tablespoons Parmesan. Bake until cheese is melted, about 5 minutes. Top with parsley (if using) and serve.