Sheet-Pan Eggplant Parmesan

If you’re looking for a more efficient way to enjoy the classic flavors of Eggplant Parmesan without the hassle of frying, this Sheet-Pan Eggplant Parmesan is perfect. By roasting the eggplant slices and layering them with fresh mozzarella, marinara sauce, and crispy sourdough breadcrumbs, you get a dish that’s just as delicious but much easier to prepare. Plus, everything comes together on a single sheet pan, making cleanup a breeze!

Ingredients:

• 3 tablespoons kosher salt, divided
• 2 large eggplants (about 14 ounces each), cut into 1/2-inch-thick rounds
• 1/4 cup olive oil, divided
• 2 cups sourdough breadcrumbs (from 2 [3-ounce] day-old sourdough bread slices)
• 2 garlic cloves, minced
• 1 tablespoon lemon zest (from 1 lemon)
• 1 teaspoon fresh thyme leaves
• 1 teaspoon black pepper
• 4 plum tomatoes (about 4 ounces each), sliced
• 1 pound fresh mozzarella cheese, sliced
• 1 (24-ounce) jar marinara sauce (about 3 cups)
• 4 ounces Parmesan cheese, grated (about 1 cup)
• 1 cup loosely packed fresh basil leaves, torn

Instructions:

1. Prep the Eggplant:

1. Salt the eggplant: Place the eggplant rounds on a wire rack set over a baking sheet. Sprinkle both sides of each eggplant slice with 2 tablespoons of kosher salt and let them sit for 30 minutes. This helps draw out moisture and bitterness from the eggplant.
2. Rinse and dry: After 30 minutes, rinse the eggplant slices under cold water to remove excess salt, and pat them dry with paper towels.

2. Roast the Eggplant:

1. Preheat the oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
2. Coat the eggplant: Brush both sides of the eggplant slices with 2 tablespoons of olive oil and arrange them in a single layer on the prepared sheet pan.
3. Roast the eggplant: Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is tender and golden brown.

3. Make the Breadcrumb Topping:

1. Toast the breadcrumbs: While the eggplant is roasting, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sourdough breadcrumbs and toast, stirring frequently, until golden brown, about 3-5 minutes.
2. Add the flavorings: Stir in the minced garlic, lemon zest, thyme leaves, and 1 tablespoon of kosher salt. Cook for another minute until fragrant. Remove from heat and set aside.

4. Assemble the Eggplant Parmesan:

1. Layer the eggplant: Remove the sheet pan from the oven. Spoon about 1/3 cup of marinara sauce over each roasted eggplant slice. Top each slice with a few slices of plum tomatoes and fresh mozzarella.
2. Top with more sauce: Spoon another 1/3 cup of marinara sauce over the cheese and tomatoes, ensuring everything is well-coated.

5. Bake the Eggplant Parmesan:

1. Add the finishing touches: Sprinkle the grated Parmesan cheese evenly over the entire sheet pan, then top with the toasted sourdough breadcrumb mixture for a crispy topping.
2. Return to the oven: Bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden.

6. Garnish and Serve:

1. Add fresh basil: Once the eggplant Parmesan is done baking, remove it from the oven and scatter the torn basil leaves on top for freshness.
2. Serve: Serve the sheet-pan eggplant Parmesan warm, alongside crusty bread or a simple green salad for a complete meal.

Why You’ll Love This Recipe:

1. Less Mess: Skipping the traditional breading and frying process cuts down on both time and mess, while still delivering delicious, crispy eggplant.
2. Healthier Option: By roasting the eggplant instead of frying it, you reduce the oil content, making this a lighter version of the classic.
3. Simple and Convenient: Everything is cooked on a single sheet pan, making both preparation and cleanup easy. It’s perfect for a weeknight dinner or a casual gathering.
4. Flavorful Topping: The sourdough breadcrumbs, garlic, and lemon zest add a bright, crunchy element that pairs perfectly with the rich mozzarella and marinara.

Tips for Success:

• Salting the Eggplant: Don’t skip the salting step! It’s crucial to drawing out excess moisture and bitterness from the eggplant, ensuring a better texture and flavor.
• Use Fresh Ingredients: Fresh mozzarella and basil make all the difference in this dish, adding vibrant flavors and a creamy texture.
• Don’t Overcrowd the Pan: Make sure the eggplant slices are arranged in a single layer on the sheet pan to ensure even roasting.

Variations:

• Gluten-Free: Substitute gluten-free breadcrumbs and use a gluten-free bread for the sourdough breadcrumbs.
• Add Meat: For a heartier version, you can add cooked Italian sausage or ground beef between the layers of eggplant and cheese.
• Make it Vegan: Replace the mozzarella and Parmesan with your favorite plant-based cheese alternatives and use a vegan marinara sauce.

This Sheet-Pan Eggplant Parmesan is a simple, delicious, and healthier take on the traditional dish. With roasted eggplant, melted mozzarella, and a crispy breadcrumb topping, it’s sure to satisfy your cravings. Plus, the ease of preparation and minimal cleanup make this recipe a winner for any occasion. Enjoy this flavorful meal as a main dish or as part of a larger Italian-inspired feast!