Healthier Baked Sheet-Pan Eggplant Parmesan Recipe

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  • There’s Zero Frying Involved For This Sheet-Pan Eggplant Parmesan

    Who doesn’t love to dig into a warm cozy plate of cheesy eggplant Parmesan? It’s comfort food at it’s finest, but it’s a dish most people don’t necessarily want to make at home to avoid all that deep frying and the dirtying of so many prep dishes. For this baked version, you can omit the frying and instead, bake the eggplant to crispy perfection. Then marinara sauce, fresh basil and plenty of shredded mozzarella are added to the eggplant rounds, and it’s done all in the same sheet pan for easier cleanup. This eggplant Parmesan is ready in about 45 minutes, start-to-finish, which makes it ideal for a quick, meatless weeknight dinner.

    Looking to indulge in eggplant parmesan but want to forgo the fryer? Preheat your oven and get started on this easy baked version of your favorite dish.

    There’s Zero Frying Involved For This Sheet-Pan Eggplant Parmesan

    Baked Sheet-Pan Eggplant Parmesan

    No Fry Sheet-Pan Eggplant Parmesan Recipe

    Who doesn’t love to dig into a warm cozy plate of cheesy eggplant Parmesan? It’s comfort food at it’s finest, but it’s a dish most people don’t necessarily want to make…

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    Published:
    Prep Time:
    Cook time:
    Servings: 4

    Ingredients:

    • olive oil: 3 Tablespoons
    • eggplant: 1 medium, sliced into rounds
    • egg: 1, beaten
    • seasoned breadcrumbs: 1/2 cup
    • parmesan cheese: 1/4 cup, finely grated
    • salt: 1/2 teaspoon
    • freshly ground black pepper: 1/4 teaspoon
    • garlic powder: 1/4 teaspoon
    • marinara sauce: 1 cup
    • mozzarella: 1 cup, shredded
    • fresh basil leaves: 1/4 cup, chopped

    Directions:

    Step 1: Preheat oven to 400 degrees F and grease a 10x15 sheet pan with olive oil. Slice eggplant into quarter-inch rounds.

    Step 2: Beat the egg into a shallow bowl. In a separate bowl, combine the breadcrumbs, parmesan, salt, pepper, and garlic powder.

    Step 3: Dip an eggplant round into the beaten egg bowl and then coat with breadcrumb mixture and transfer to your greased sheet pan. Repeat with the rest of rounds, making sure to place the rounds in a single layer on the sheet pan.

    Step 4: Bake for 15 minutes or until golden. Flip the rounds and bake for an additional 5 minutes.

    Step 5: Spoon and spread the marinara evenly over each round and then sprinkle the basil over the rounds. Top the eggplant rounds evenly with shredded mozzarella and bake in preheated oven for about 8 minutes or until the cheese is melted and lightly golden. Allow to cool slightly before serving.  

    Enjoy your eggplant Parmesan!

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