Easy Sheet Pan Eggplant Parmesan That's Light and Delicious
Discover this Sheet Pan Eggplant Parmesan recipe, a healthier take on a classic favorite that's both light and delicious.
Equipment
- Oven
- baking sheet
- Mixing Bowls
- Whisk
Ingredients
For the Eggplant
- 2 medium Eggplants Zucchini can be used as a substitute.
- 1 tsp Salt Adjust to taste.
For the Breading
- 2 large Eggs Consider flax eggs for a vegan alternative.
- 2 tbsp Water Optional for thicker batter.
- 1 cup Panko Breadcrumbs Regular breadcrumbs may yield a denser coating.
- 1/2 cup Parmesan Cheese Try nutritional yeast for a vegan version.
For the Seasoning
- 1 tbsp Dried Oregano Fresh oregano can be used in three times the amount.
- 1 tbsp Dried Basil Substitute with fresh basil if desired.
- 1 tsp Garlic Powder Fresh minced garlic is a great alternative.
- 1 tsp Ground Black Pepper Adjust according to your taste.
For Baking and Assembly
- 2 tbsp Olive Oil Avocado oil is a high-heat alternative.
- 2 cups Mozzarella Cheese Vegan mozzarella is available for a dairy-free option.
- 1/4 cup Parsley For garnish; basil can be swapped in.
- 2 cups Tomato Sauce Marinara sauce also works well.
Instructions
Preparation
- Salt the eggplant slices generously and let them rest for 30 minutes. Rinse and pat dry.
- In one bowl, whisk together the eggs and water until smooth. In another bowl, combine panko breadcrumbs, Parmesan cheese, oregano, basil, garlic powder, and black pepper.
- Preheat your oven to 350°F (175°C). Dip eggplant slices into the egg mixture, then dredge in the panko mixture. Place on oiled sheet pans.
- Bake for 20 minutes, flip, and bake for another 20 minutes until golden brown.
- Layer baked eggplant in a baking dish with tomato sauce and mozzarella cheese. Return to oven for 20 minutes.
- Serve stacked on plates, garnished with extra Parmesan and fresh parsley.
Notes
Allow the dish to cool for a few minutes before serving to help melted cheese set and make serving easier.