Name: Sheet Pan Eggplant Parmesan
Cook time: 1 h
Total time: 1 h
Yield: 4 Servings
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 5.5 ounces Parmesan cheese; 3 egg whites; 1.5 teaspoons kosher salt; 0.75 cup panko breadcrumbs; 1 eggplant; 8 ounces mozzarella cheese; 1 jar marinara sauce

From the Cook

1/2

Sheet Pan Eggplant Parmesan

OnlineCook Verified

Ingredients

Warning0 allergens identified

Sheet Pan Eggplant Parmesan

Instructions

Preheat oven to 400°. Brush a sheet pan with olive oil. Finely grate Parmesan. Whisk egg whites with salt in a small bowl. Mix 3/4 cup parmesan with the panko in a shallow bowl (set remaining Parmesan aside). Trim eggplant and slice crosswise about 1/3 inch thick.

Keeping one hand for wet ingredients and the other for dry, dip eggplant slices in beaten egg whites, then coat on both sides with Parm-panko mix, pressing to help the crumbs adhere. Arrange slices side by side on prepared sheet pan.

Bake eggplant on middle rack of preheated oven until tender and lightly browned, about 20 minutes. Remove from oven.

Coarsely shred mozzarella. Turn eggplant slices over (they'll be well-browned on the bottom, and by getting turned they won't get overdone). Pair a larger slice with a smaller one to keep portions similar, or match size of slices for a prettier look. Top half of slices with a heaping Tbsp. each of marinara and then shredded mozzarella. Cover with remaining eggplant, and then repeat with remaining mozzarella and more sauce. (You may have leftover marinara.)

Sprinkle any remaining panko-parm mix over eggplant stacks and top with reserved Parmesan.

Bake eggplant until heated through and the cheese is melted and bubbling, about 10 minutes. Serve eggplant stacks with any remaining marinara sauce.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Slice Eggplant Uniformly 🍆
Use a mandoline slicer to cut eggplant into consistent ¼-inch thick slices, ensuring even cooking and professional presentation in your stacks.
Shred Cheese Fresh Before Assembly 🧀
Shred mozzarella and Parmesan directly from the block just before layering—pre-shredded cheese contains anti-caking agents that prevent melting and create a silky texture.
Pat Eggplant Dry with Precision 💧
After slicing, pat eggplant slices thoroughly with paper towels to remove excess moisture, allowing the panko coating to crisp properly and prevent sogginess.
Toast Panko Breadcrumbs First 🥖
Lightly toast the panko in a dry skillet for 2-3 minutes before coating to enhance nuttiness and guarantee a golden, crispy crust on the finished dish.
Build Stacks Before Baking 🏗️
Assemble your eggplant stacks on the sheet pan with sauce and cheese layers before baking, then broil for 2-3 minutes at the end to achieve bubbly, browned cheese without overcooking the eggplant.