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Sheet Pan Eggplant Parmesan

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This Sheet Pan Eggplant Parmesan is a simplified, oven-baked take on the classic Italian dish—crispy roasted eggplant slices layered with marinara, mozzarella, and Parmesan cheese. No frying, minimal cleanup, and full of rich, cheesy flavor, it’s a perfect meatless meal for weeknights or entertaining.

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

Instructions

  1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
  2. Brush both sides of eggplant slices with olive oil. Season with salt, pepper, garlic powder, and Italian seasoning.
  3. Arrange slices in a single layer on the sheet pan. Roast for 20–25 minutes, flipping halfway, until golden and tender.
  4. Top each slice with marinara sauce, then sprinkle with mozzarella and Parmesan. Add panko if desired.
  5. Return to oven and bake for another 10–12 minutes, until cheese is bubbly. Broil for 1–2 minutes for a golden top.
  6. Garnish with fresh basil and serve warm.

Notes

  • Swap eggplant for zucchini or portobello slices for variety.
  • For gluten-free, use GF breadcrumbs or omit the panko.
  • Can be assembled casserole-style by layering in a baking dish.
  • Roasting at high heat prevents sogginess—avoid overcrowding the pan.
  • Reheat leftovers in the oven or toaster oven for best texture.

Nutrition

Find it online: https://cookedbymaya.com/sheet-pan-eggplant-parmesan/