Sheet Pan Eggplant Parmesan

Sheet Pan Eggplant Parmesan

Perfectly golden, topped with lots of tomato sauce and cheese.

Adapted from The Two Bite Club

Ingredients

Metric System
Servings
  • basil
  • 1 tsp basil
  • 1 jar marinara sauce
  • 8 oz cheese
  • 2 oz cheese
  • 2 tbsp oil
  • 2 egg
  • 3 tsp water
  • 8 oz bread crumbs
  • 1 tsp oregano
  • 0.5 tsp garlic powder
  • salt
  • 1 eggplant
  • Step 1

    Spread the sliced eggplant in a single layer onto paper towels. Generously salt the eggplant and let it sit for 15 minutes. Flip the eggplant, salt the other side, and let sit for another 15 minutes. Rince the eggplant with water and pat dry with clean paper towels.

    Step 2

    Preheat your oven to 375 degrees. Combine the panko breadcrumbs, parmesan cheese, dried basil, dried oregano, and garlic powder in a shallow dish. In a separate dish, lightly beat the eggs with the water.

    Step 3

    Dip the eggplant slices in the egg and then the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to evenly coat both sides.

    Step 4

    Drizzle a foil-lined sheet pan with the olive oil and spread it around to cover the whole pan. Place the breaded eggplant in a single layer on the baking sheet.

    Step 5

    Bake in the preheated oven for 15 minutes, flip the slices, then bake for an additional 10 minutes on the other side. Spoon sauce onto each slice and top with shredded cheese. Return to the oven and continue baking for an additional 10 minutes, or until the cheese is melted. Top with fresh basil right before serving.

    Step 1

    Top with fresh basil right before serving.

  • basil
  • Step 2

    Return to the oven and continue baking for an additional 10 minutes, or until the cheese is melted.

    Step 3

    Spoon sauce onto each slice and top with shredded cheese.

  • 1 jar marinara sauce
  • 8 oz cheese
  • Step 4

    Flip the slices, then bake again on the other side.

    Step 5

    Bake in the preheated oven.

    Step 6

    Preheat your oven to 375 degrees.

    Step 7

    Place the breaded eggplant in a single layer on the baking sheet.

    Step 8

    Drizzle a foil-lined sheet pan with the olive oil and spread it around to cover the whole pan.

  • 2 tbsp oil
  • Step 9

    Dip the eggplant slices in the egg and then the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to evenly coat both sides.

    Step 10

    In a separate dish, lightly beat the eggs with the water.

  • 2 egg
  • 1 tbsp water
  • Step 11

    Combine the ingredients in a shallow dish.

  • 1 cup bread crumbs
  • 0.25 cup cheese
  • 1 tsp oregano
  • 1 tsp basil
  • 0.5 tsp garlic powder
  • Step 12

    Rince the eggplant with water and pat dry with clean paper towels.

    Step 13

    Flip the eggplant, salt the other side, and let sit.

  • salt
  • Step 14

    Generously salt the eggplant and let it sit.

  • salt
  • Step 15

    Spread the sliced eggplant in a single layer onto paper towels.

  • 1 eggplant
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