Sheet Pan Eggplant Parmesan

This sheet pan eggplant Parmesan is divine. The prep/cook time is minimal (most of the time is spent letting the salted eggplant rest and then bake) and it comes out crispy, cheesy and best of all, super tasty!  I’m not sure if there are many things in the world better than fresh mozzarella. The delicate taste and ooey gooey texture make me swoon every single time. One of my favorite meals ever is a simple, classic margherita pizza. And this eggplant Parmesan basically combines all of those elements while highlighting the delicious purple produce we all know and love. It’s also a great meal prep recipe because you bake the eggplant separate from the sauce. Eliminating any sort of potential sogginess… Don’t even get me started on soggy foods!


Well I’m already started, so here I go . I have a very strong aversion to any sort of sogginess when it comes to food. If it is soggy, I will not eat it. I simply cannot. This creates a bit of a pickle for me as I am obsessed with sauce; all of the sauces. My husband jokes that my three main food groups are bread, sauce and cheese. This is not far from the truth. Although, I would add wine as my fourth main food group… I hate soggy food, yet am obsessed with dousing everything in sauce. It’s a catch 22 if I’ve ever heard one. So, this recipe is perfect for me! The eggplant is baked up nice and crisp and the sauce is added afterwards, thus eliminating a potentially soggy situation.


Anytime I can eliminate a potentially soggy situation in my life, I’m a happy camper. I’m all about being inclusive, but the separating of the eggplant from the sauce also promotes it’s meal prep possibilities. You can reheat your eggplant each day, allowing it to crisp up again in the oven for 8-10 minutes. This will also give that fresh mozzarella a chance to get all ooey gooey again. Then warm up your sauce and get down to business.


I’m just here to give you recipes that don’t get soggy. You’re welcome!


Sheet Pan Eggplant Parmesan

  • Servings: 6
  • Print


  • 2 small eggplant
  • 2 eggs
  • 3/4 cup breadcrumbs
  • 1 cup grated Parmesan, divided
  • 1 1/2 tablespoons Italian seasoning
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Kosher salt
  • fresh cracked pepper
  • 24 oz. spaghetti sauce
  • 8 oz. log fresh mozzarella
  • 1/4 cup fresh chopped basil


Start by slicing your eggplant into 1/2″ thick slices. I ended up with 18 slices that were about 2-3″ wide. Line a half sheet pan (a pan that’s about 13×18″ with a  1″ high edge) with a double layer of paper towel and place eggplant in a single layer across the pan. Sprinkle each round with a generous pinch of salt. Let sit for 30 minutes. Then use another double layer of paper towels to pat the eggplant dry, removing excess water.

Heat oven to 425 degrees and line a half sheet pan with tin foil. Place a cooling rack the size of the pan on top of the foil. In a small bowl, whisk eggs. In a medium, shallow bowl use your hands to combine breadcrumbs, 1/2 cup of Parmesan, Italian seasoning, olive oil, garlic powder and a large pinch of salt and pepper.

Dip each eggplant round into the egg, allowing excess to drip off, and then into the breading mixture until it is well coated. Place on the cooling rack on top of the pan. Repeat with remaining eggplant, placing them about a 1/2″ apart on the cooling rack. Bake for 20 minutes.

Remove from oven and divide the remaining Parmesan cheese evenly between all the eggplant, placing a little mound right in the center of each round. Then spoon 1 tablespoon of spaghetti sauce into the center of each eggplant round. Then divide the fresh mozzarella evenly between all the eggplant, place it right in the center of each round. Put eggplant back in the oven for 7-8 minutes or until the mozzarella is nicely melted. Heat remaining spaghetti sauce on the stove

To assemble, spoon spaghetti sauce onto the plate, then top with desired number of eggplant Parmesan rounds and garnish with fresh basil.

For my grated Parmesan, I like to buy shredded Parmesan and then use the food processor to chop it up finely. Or buy a block of Parmesan and grate it finely myself. I find this way the Parmesan has much more flavor than the already grated stuff you buy at the store.

Keeping the sauce separate from the eggplant Parmesan makes this a great recipe for meal prep. The eggplant Parmesan can be stored easily in a Tupperware container and will not get soggy. When you’re ready to eat, just add the sauce and pop in the microwave or heat it in the oven.


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