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Photo Credit: Elizabeth Newman

Sheet Pan Eggplant Parmesan

5 MINPrep Time
30 MINCook Time
4Servings
(1)
by Giada De Laurentiis
Beginner
Member Exclusive
Photo Credit: Elizabeth Newman
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This healthier and simplified version of eggplant parmesan is a perfect fit for an easy weeknight meal. I absolutely adore this recipe; the flavors are so delicious, and it really evokes all the irresistible flavors and textures of a classic eggplant Parmesan, but it's so much easier and lighter to throw together. I love using these skinny Japanese or Chinese eggplants, because they have less water and I find them to be less bitter than more generic alternatives - but you can use whatever is available to you. Larger eggplants just might need a bit more time in the oven! 

Sheetpan Eggplant Parmesan, Credit: Elizabeth Newman
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Sheet Pan Eggplant Parmesan

Servings

1 Serving

Prep Time

5 minutes

Cook Time

30 minutes

Image of Sheet Pan Eggplant Parmesan

Ingredients

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. Sprinkle with the basil and pepper flakes, if using.

Nutrition

Nutrition

Nutrition Serving Size
1 Serving
per serving
Calories
587
Amount/Serving % Daily Value
Fat
33.7 grams
52%
Saturated Fat
13.7 grams
68%
Cholesterol
61.4 milligrams
21%
Sodium
1341.7 milligrams
56%
Fiber
17.3 grams
69%
Sugar
20.9 grams
Protein
25.2 grams
50%

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4 comments

  • Author's avatar image
    Sandra Blackwell - Aug 01

    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 - Jun 09
    ★★★★★
    ★★★★★

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

  • Author's avatar image
    Donna Marra - Jun 09

    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.

    The Giadzy Kitchen - Jul 29

    Ciao! Because they have less water and Giada finds them to be less bitter, but you can use whatever is available to you.

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