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Sheetpan Eggplant Parmesan

This healthier and simplified version of eggplant parmesan is a perfect fit for an easy weeknight meal. 

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Sheetpan Eggplant Parmesan

Servings

4

Prep Time

5 minutes

Cook Time

30 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Sheetpan Eggplant Parmesan

Ingredients

  • 4 japanese eggplants (cut in half lengthwise)
  • 1/4 cup olive oil (divided)
  • 3/4 teaspoon kosher salt
  • 3/4 - 1 cup of storebought or prepared marinara
  • 1 cup shredded mozzarella cheese
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely grated Parmesan cheese
  • 1/3 cup basil leaves (torn)
  • Pinch of red pepper flakes (if desired)

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Arrange the halved eggplants, cut side up, on a rimmed baking sheet. Rub them with 2 tablespoons of olive oil, and season with the kosher salt. Roast them for about 15 minutes until tender.
  3. Remove the eggplants from the oven. Divide the marinara over the halves. Sprinkle the mozzarella evenly on each eggplant half. In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, and remaining 2 tablespoons of olive oil. Top the eggplant halves with the crumb mixture, then return to the oven for about 12-15 minutes until brown and bubbly.
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3 reviews & comments

  • Author's avatar image
    Sandra Blackwell

    I made one eggplant in my air fryer. Turned out amazing and wished I had done more, but I would have eaten them all. Will definitely make this again!

  • Author's avatar image
    Janine Castellano
    ★★★★★
    ★★★★★

    I make these all of the time. They are so tasty. It’s hard to stop eating them.

  • Author's avatar image
    Donna Marra

    Giada, Can you tell me why you prefer Japanese Eggplant to the typical eggplant? Is there a reason for your choice? Btw… it looks wonderful.. and want to try this.

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