Sheet Pan Eggplant Parmesan

Name: Sheet Pan Eggplant Parmesan
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4

5 MINPrep Time

30 MINCook Time

4Servings

(2)

by Giada De Laurentiis

Beginner

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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!

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)

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3/4 teaspoon kosher salt
3/4 - 1 cup of storebought or prepared marinara

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1 cup shredded mozzarella cheese
1/2 cup panko breadcrumbs
1/4 cup finely grated Parmesan cheese

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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 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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5 comments

Robert - Nov 10

★★★★★

★★★★★

I love ‘em! Good quality fresh Japanese eggplants aren’t easy to find in my neck of the woods. So, now they are a constant reminder on my shopping list. So easy to make and so delicious…….if you like eggplant. If you don’t, pretty good chance you will now.
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!
Janine Castellano - Jun 09

★★★★★

★★★★★

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