Who doesn’t love to dig into a warm cosy plate of cheesy eggplant Parmesan? It’s comfort food at it’s finest, but it’s a dish most people don’t necessarily want to make at home to avoid all that deep frying and the dirtying of so many prep dishes. For this baked version, you can omit the frying and instead, bake the eggplant to crispy perfection. Then marinara sauce, fresh basil and plenty of shredded mozzarella are added to the eggplant rounds, and it’s done all in the same sheet pan for easier cleanup. This eggplant Parmesan is ready in about 45 minutes, start-to-finish, which makes it ideal for a quick, meatless weeknight dinner.
Advertisement
Looking to indulge in eggplant parmesan but want to forgo the fryer? Preheat your oven and get started on this easy baked version of your favourite dish.
Baked Sheet-Pan Eggplant Parmesan
No Fry Sheet-Pan Eggplant Parmesan Recipe
Who doesn’t love to dig into a warm cosy plate […]
By Karen Biton-Cohen
Published:
Prep Time:
Cook time:
Servings: 4
Ingredients:
olive oil: 3 Tablespoons
eggplant: 1 medium, sliced into rounds
egg: 1, beaten
seasoned breadcrumbs: 1/2 cup
parmesan cheese: 1/4 cup, finely grated
salt: 1/2 teaspoon
freshly ground black pepper: 1/4 teaspoon
garlic powder: 1/4 teaspoon
marinara sauce: 1 cup
mozzarella: 1 cup, shredded
fresh basil leaves: 1/4 cup, chopped
Directions:
Step 1: Preheat oven to 400 degrees F and grease a 10x15 sheet pan with olive oil. Slice eggplant into quarter-inch rounds.
Step 2: Beat the egg into a shallow bowl. In a separate bowl, combine the breadcrumbs, parmesan, salt, pepper, and garlic powder.
Step 3: Dip an eggplant round into the beaten egg bowl and then coat with breadcrumb mixture and transfer to your greased sheet pan. Repeat with the rest of rounds, making sure to place the rounds in a single layer on the sheet pan.
Step 4: Bake for 15 minutes or until golden. Flip the rounds and bake for an additional 5 minutes.
Step 5: Spoon and spread the marinara evenly over each round and then sprinkle the basil over the rounds. Top the eggplant rounds evenly with shredded mozzarella and bake in preheated oven for about 8 minutes or until the cheese is melted and lightly golden. Allow to cool slightly before serving.
