Sheet Pan Eggplant Parmesan Recipe

This sheet pan eggplant parmesan recipe offers a streamlined take on a classic comfort dish, delivering bold Italian flavors with minimal cleanup. By roasting and assembling everything on a single pan, this method creates tender eggplant, bubbling cheese, and crisp, flavorful breadcrumbs without the need for frying. Perfect for weeknight dinners or casual entertaining, this sheet pan eggplant parmesan is both satisfying and approachable for home cooks of all skill levels.

Sheet Pan Eggplant Parmesan

Yield: 8 servings

Ingredients:

3 tablespoons kosher salt, divided

2 large eggplants (about 14 ounces each), cut into 1/2-inch-thick rounds

1/4 cup olive oil, divided

2 cups breadcrumbs of your choice

2 garlic cloves, minced1 tablespoon lemon zest (from 1 lemon)

1 teaspoon fresh thyme leaves

1 teaspoon black pepper

4 plum tomatoes (about 4 ounces each), sliced

1 pound fresh mozzarella cheese, sliced

1 (24-ounce) jar marinara sauce or crushed tomatoes (about 3 cups)

4 ounces Parmesan cheese, grated (about 1 cup)

1 cup loosely packed fresh basil leaves, torn

Instructions:

Sprinkle 2 tablespoons plus 2 teaspoons salt on both sides of eggplant rounds; place on a wire rack lined with paper towels. Let liquid drain from eggplant, 30 minutes.

Meanwhile, preheat broiler to high with oven rack 6 inches from heat. Heat 3 tablespoons olive oil in a large skillet over medium-high. Add breadcrumbs and cook, stirring often, until lightly browned, 5 to 6 minutes. Add minced garlic, lemon zest, and thyme. Cook, stirring often, until fragrant, 1 to 2 minutes. Remove from heat and set breadcrumb mixture aside.

Pat eggplant dry. Drizzle both sides of eggplant rounds with remaining 1 tablespoon olive oil; sprinkle with pepper and remaining 1 teaspoon salt. Place in a single layer on a rimmed baking sheet. Broil in preheated oven until lightly golden brown, about 4 minutes per side. Let cool 10 minutes.

Reduce oven temperature to 425°F. Layer tomatoes and mozzarella slices between eggplant rounds, slightly overlapping, on baking sheet. Drizzle with marinara sauce. Sprinkle with Parmesan, top with breadcrumb mixture, and bake at 425°F until cheese is melted and golden brown, about 15 minutes. Sprinkle with basil and serve.

This sheet pan eggplant parmesan is a lighter, modern alternative to traditional versions while still delivering rich flavor and comforting texture. With fresh herbs, melted cheese, and vibrant tomato sauce, it’s a versatile dish that works beautifully as a main course or shared side. For more thoughtfully developed recipes and culinary inspiration, visit mepcollective.com.