Looking for a quick, delicious, and healthier twist on a classic Italian dish? This Sheet Pan Eggplant Parmesan recipe is a weeknight favorite.
It’s crispy, cheesy, and loaded with marinara goodness—all made on a single sheet pan for easy prep and clean-up.
Whether you’re a fan of eggplant or just looking for a meatless option that’s still satisfying, this recipe delivers on flavor without all the frying.
Plus, I’ve included some tips on how to keep your eggplant from getting soggy, the best side dishes, and even some storage suggestions if you have leftovers.
How to make Sheet Pan Eggplant Parmesan
This is an easy meal that can be made on a weeknight or a weekend. You will need a few things.The first is a good baking sheet. I like Nordic Ware Commercial Baker’s Half Sheet. It’s a great sheet pan for even baking, and lasts for a long time. You’ll also want a baking or cooling rack. The Checkered Chef Cooling & Baking Rack keeps your eggplant perfectly crisp on both sides.
Ingredients:
- 1 large eggplant
- 1 egg
- 1 cup bread crumbs (or Panko for extra crunch!)
- Mozzarella cheese (freshly shredded)
- Marinara sauce (store-bought or homemade)
Instructions:
- Preheat your oven to 350°F.
- Slice the eggplant into ½-inch rounds. To remove excess moisture (which can cause sogginess), sprinkle the slices with salt and let them sit for about 20 minutes. Then, pat them dry with a paper towel.
- In a small bowl, beat the egg. Dip each eggplant slice into the egg, then coat both sides with bread crumbs. I love using Panko breadcrumbs for an extra crispy texture.
- Lay the coated eggplant slices on a lined or greased sheet pan. Make sure they’re in a single layer to ensure even crisping.
- Bake the eggplant slices for 15 minutes, then flip them over and bake for another 5 minutes.
- After baking, top each eggplant slice with a spoonful of marinara sauce and a generous sprinkle of mozzarella cheese.
- Return the pan to the oven and bake for another 5-7 minutes or until the cheese is melted and bubbly.
- Serve hot, garnished with fresh basil or parsley if you like. Pair with one of the side dishes below for a complete meal!
Tips for Crispy Eggplant Parmesan
Achieving a crispy, non-soggy eggplant is key. Here are my go-to tips for the perfect texture every time.
- Salt the Eggplant: Draw out moisture by salting the slices and patting them dry before cooking. Let them sit about 20 minutes before patting them dry.
- Use Panko Breadcrumbs: These breadcrumbs create a lighter, crispier crust.
- Don’t Overcrowd the Pan: Keep slices in a single layer to avoid steaming.
- Use a Wire Rack: If you have one, place a wire rack on the sheet pan to allow air to circulate underneath for even crisping.
- Add Sauce & Cheese at the End: Wait until the last few minutes of baking to add marinara and cheese, keeping the eggplant from soaking up too much moisture.
Paleo Friendly Sheet Pan Pancakes
Other Great Sheet Pan Meals
Love a great sheet pan meal? Check out these other simple ideas
- Steak Fajitas Sheet Pan Meal – Who doesn’t love fajitas? Make them at home for a crowd. Can easily be changed to chicken, shrimp, or just veggies, too.
- Sheet Pan Blueberry Pancakes – A perfect brunch recipe, and an easy way to feed a crowd. (pictured above)
- Orange Glazed Pork Loin with Roasted Veggies – Quick and easy, with lots of flavor. It can be made in about 45 min, including prep time.
- Buffalo Chicken and Fries – A perfect easy weeknight meal that also doubles as an appetizer
How to Store Sheet Pan Eggplant Parmesan
If you have leftovers, or plan to make extra for meal prep, here’s how to store your eggplant parmesan:
- Refrigeration: Store in an airtight container for 3-4 days in the fridge. To reheat, bake at 350°F for 10 minutes for best results.
- Freezing: Freeze eggplant slices on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Reheat from frozen at 375°F for 15-20 minutes. For best texture, freeze before adding sauce and cheese, then top when reheating.
This Sheet Pan Eggplant Parmesan recipe is simple enough for weeknights but delicious enough to impress guests. With just a few ingredients and minimal clean-up, it’s a must-try for any Italian food lover—especially those who want a healthier, baked version of this classic dish.