Description
Enjoy a crispy, cheesy eggplant parmesan without the hassle of frying. This sheet pan version is perfect for busy weeknights.
Ingredients
Scale
- 1 large eggplant, sliced 1/2 inch thick
- 1/4 cup olive oil
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Brush both sides of eggplant slices with olive oil.
- In a shallow dish, combine panko, Parmesan, parsley, oregano, garlic powder, salt, and pepper.
- Dredge each eggplant slice in the panko mixture, pressing to coat. Arrange in a single layer on the prepared baking sheet.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
- Pour marinara sauce over the eggplant slices. Sprinkle with mozzarella cheese.
- Bake for another 10-15 minutes, or until cheese is melted and bubbly.
- Let stand for a few minutes before serving.
Notes
- For extra crispy eggplant, broil for the last few minutes.
- You can substitute different cheeses like provolone or Italian blend.
- Serve with a side salad or pasta.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 40mg
Keywords: eggplant parmesan, sheet pan, no fry, vegetarian, weeknight dinner, Italian