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Sheet Pan Eggplant Parmesan
Servings
1 Serving
Prep Time
5 minutes
Cook Time
30 minutes
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
- Preheat the oven to 400 degrees F.
- 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.
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%
4 comments
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!
I make these all of the time. They are so tasty. It’s hard to stop eating them.
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.
Ciao! Because they have less water and Giada finds them to be less bitter, but you can use whatever is available to you.