I have always loved Italian food, and one of my all-time favorites is eggplant parmesan. It’s a dish that brings back memories of family dinners and cozy nights in the kitchen. Recently, I decided to put a twist on this classic by making a Sheet Pan Eggplant Parmesan Recipe. This version is not only delicious but also easy to make, making it perfect for busy weeknights.
Why Choose a Sheet Pan Recipe?
Using a sheet pan for this recipe is a game changer. It allows me to cook everything at once, saving time and effort. I can layer all the ingredients on a single baking sheet, and it comes out perfectly baked. Plus, clean-up is a breeze. Who doesn’t love that?
Ingredients for Sheet Pan Eggplant Parmesan
Here are the ingredients I use for my Sheet Pan Eggplant Parmesan Recipe:
Eggplant Layer:
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt
- Olive oil spray or 2 tablespoons olive oil
Breading:
- 1 cup breadcrumbs (I prefer Italian seasoned)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Sauce Layer:
- 3 cups marinara sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- Fresh basil leaves for garnish
How to Make Sheet Pan Eggplant Parmesan
The first step in making this dish is preparing the eggplant. I sprinkle salt over the eggplant slices and let them sit for about 30 minutes. This process draws out excess moisture and bitterness. Afterward, I rinse the slices and pat them dry with a paper towel.
Breading the Eggplant
Next, I mix the breadcrumbs, Parmesan cheese, oregano, garlic powder, and black pepper in a bowl. I dip each eggplant slice into the breadcrumb mixture, ensuring they are well-coated. This step adds a crunchy texture to the dish that I absolutely love.
Layering the Ingredients
I preheat my oven to 400°F (200°C) while I layer the ingredients on a sheet pan. First, I spread a thin layer of marinara sauce on the bottom of the pan. Then, I arrange half of the breaded eggplant slices in a single layer.
After that, I pour more marinara sauce over the eggplant and sprinkle a generous amount of mozzarella cheese. I repeat this process with the remaining eggplant, sauce, and cheese. The layers create a beautiful and delicious dish.
Baking the Dish
Once everything is layered, I pop the sheet pan into the preheated oven. I bake it for about 25-30 minutes until the cheese is bubbly and golden brown. The aroma that fills my kitchen during baking is heavenly.
Serving The Sheet Pan Eggplant Parmesan
After taking the sheet pan out of the oven, I let it cool for a few minutes. I then garnish it with fresh basil leaves for a pop of color and flavor. This dish pairs wonderfully with a simple green salad or some garlic bread.
Storing Leftovers
If I have any leftovers, I store them in an airtight container in the fridge. The flavors continue to meld, making the dish even tastier the next day. I usually reheat it in the oven to keep the breading crispy.
Tips
Here are some tips I’ve learned over the years to make this dish even better:
- Choose firm eggplants for the best texture.
- Don’t skip the salting step; it’s essential for flavor.
- Use fresh mozzarella for a creamier texture.
- Experiment with different cheeses, like provolone or fontina.
Health Benefits of Eggplant
Eggplant is not just delicious; it’s also packed with nutrients. It’s low in calories and high in fiber, making it a great addition to any meal. Plus, it contains antioxidants that are beneficial for heart health.
Why You’ll Love Sheet Pan Eggplant Parmesan
This Sheet Pan Eggplant Parmesan Recipe is a fantastic way to enjoy a classic dish in a new light. It’s easy, delicious, and perfect for any occasion. The combination of crispy eggplant, rich marinara sauce, and gooey cheese is simply irresistible. I hope you give my Sheet Pan Eggplant Parmesan Recipe a try. It has become a staple in my home, and I believe it will quickly become a favorite in yours too. Whether you’re cooking for family or friends, this dish is sure to impress.