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

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

nut free
vegetarian
Italian Riviera Extra Virgin Olive Oil

Italian Riviera Extra Virgin Olive Oil

from $33.00