This Easy Sheetpan Eggplant Parmesan is a big family favorite! It comes together in just about 30 minutes and is so incredibly flavorful. You will want to make it again and again!
Author:Lindsay Cola (Tippens)
Total Time:30 minutes
1 medium sized eggplant, sliced into 1/4 inch rounds (about 12–13 rounds)
1 T minced garlic
1 1/2 cups grape or cherry tomatoes, halved
2 1/4 cups of your favorite marinara, more/less as needed (I used Rao’s Vodka sauce)
1 cup grated parmesan cheese
1 3/4 cups shredded mozzarella, more as needed
3/4 cup panko breadcrumbs
1/2 tsp Italian seasoning
2 T olive oil
Salt + pepper, to taste
Fresh basil, for serving, optional
Arrange eggplant rounds into a single layer onto a paper towel lined plate and generously sprinkle the tops with salt. Let sit out for 25-30 minutes or so until you notice moisture that has been pulled from the eggplant. Blot the eggplant slices really well with a paper towel.
Preheat oven to 425 degrees and line a large rimmed sheet pan with parchment paper.
Arrange eggplant slices onto sheetpan then scatter tomatoes all around the eggplant slices.
Drizzle eggplant and tomatoes with olive oil and season with salt and pepper.
Distribute minced garlic onto the tops of each eggplant slice and rub in with a spoon. Next, spoon on the marinara to cover the tops of all eggplant slices.
Add grated parmesan and finish by adding shredded mozzarella. Transfer to the oven to bake for 15-20 minutes, until cheese is golden and bubbling.
While eggplant is baking, add 2 T olive oil, panko breadcrumbs, italian seasoning, salt and pepper to a small saucepan over medium-low heat. Stir frequently until breadcrumbs are golden and toasted. Watch closely so they don’t burn! Remove from heat and set aside.
When eggplant is finished baking, remove from oven, then top with toasted breadcrumbs and fresh chopped basil. Serve and enjoy!!