Name: Sheet Pan Eggplant Parmesan
Prep time: 15 min
Cook time: PT-488376H40M31S
Total time: 45 min
Cuisine: Italian-American
Ingredients: 2 medium eggplants, sliced into 1/2-inch rounds; 3 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder; 1 tsp Italian seasoning; 1 1/2 cups marinara sauce (store-bought or homemade); 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; Fresh basil leaves, optional for garnish; 1/2 cup panko breadcrumbs, optional for extra crunch

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This sheet pan eggplant Parmesan is a streamlined version of the classic Italian favorite—with all the crispy, cheesy, saucy goodness I love, but without the mess of frying. Roasting everything on a single sheet pan keeps cleanup easy and makes it perfect for a cozy weeknight dinner or a casual gathering.

Why You’ll Love This Recipe

I love how simple and mess-free this recipe is. Traditional eggplant Parmesan can be time-consuming and require multiple steps, but this sheet pan version skips the frying without sacrificing flavor or texture. The eggplant slices get perfectly roasted and golden, the sauce is rich and comforting, and the gooey melted mozzarella and Parmesan cheese pull it all together. It’s satisfying, meatless, and endlessly comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggplants, sliced into ½-inch rounds
Olive oil
Salt and pepper
Garlic powder
Italian seasoning
Marinara sauce (store-bought or homemade)
Shredded mozzarella cheese
Grated Parmesan cheese
Fresh basil leaves (optional, for garnish)
Panko breadcrumbs (optional, for extra crunch)

Directions

I preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
I brush both sides of the eggplant slices with olive oil and season them with salt, pepper, garlic powder, and Italian seasoning.
I spread them out evenly on the sheet pan in a single layer and roast for 20–25 minutes, flipping halfway through, until golden and tender.
I spoon a bit of marinara sauce over each slice and top with mozzarella and Parmesan cheese.
For extra texture, I sprinkle some panko breadcrumbs on top before returning the sheet pan to the oven.
I bake for another 10–12 minutes, until the cheese is melted and bubbly. I like to broil it for the last 1–2 minutes for that golden finish.
I garnish with fresh basil before serving.

Servings and timing

This recipe serves 4–6 people. Prep time takes about 15 minutes, and total cooking time is around 35–40 minutes. It’s a great 45-minute meal from start to finish.

Variations

I sometimes use zucchini slices or portobello mushrooms instead of eggplant for a different twist.
For a gluten-free version, I skip the panko or use gluten-free breadcrumbs.
I’ve also layered the roasted eggplant into a baking dish with extra sauce and cheese to make it more casserole-style.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F (175°C) for about 10–15 minutes until warmed through. It also reheats well in a toaster oven. I don’t recommend microwaving unless I’m okay with softer texture. This dish freezes fairly well, though the eggplant may lose some crispness.

FAQs

Should I peel the eggplant?

I usually leave the skin on—it holds the slices together nicely and adds texture. But if I want a softer bite, peeling works too.

How do I keep the eggplant from being soggy?

Roasting at high heat helps draw out moisture and gives the slices a nice browned texture. I avoid overcrowding the pan so the slices can roast instead of steam.

Can I make this ahead of time?

Yes, I often roast the eggplant slices in advance and store them in the fridge. When ready to serve, I top with sauce and cheese, then bake until heated through.

What’s the best sauce to use?

I use a simple marinara sauce, either store-bought or homemade. A garlicky, well-seasoned sauce makes a big difference in flavor.

Is this a good vegetarian main course?

Definitely. It’s hearty, satisfying, and full of flavor. I often serve it with a green salad or over spaghetti for a complete meatless meal.

Conclusion

Sheet pan eggplant Parmesan is my favorite way to enjoy a classic dish with half the effort and cleanup. It’s crispy, cheesy, and packed with comforting flavor, all roasted to perfection in one pan. Whether I’m feeding a family or just want an easy meatless dinner, this recipe delivers every time