Name: Sheet Pan Eggplant Parmesan
Cook time: 1 h
Total time: 1 h
Yield: 4 Servings
Cuisine: Italian

OnlineCook Verified

April 29, 2025

8 Ingredients

EASY

You don't need to salt or fry when making this easy, mess-free, and delicious eggplant Parm. Use your favorite jarred marinara sauce, but do take the time to shred the mozzarella and Parmesan yourself — it really does make a difference. If you like your eggplant Parm super saucy, feel free to add more when you assemble the stacks. And if you want all your diners to have a big stack with matched-size slices, buy a little extra eggplant and save the rest for a stir-fry. The recipe is a Yummly original created by Tina Ujlaki.

From the Cook

1/2

Sheet Pan Eggplant Parmesan

OnlineCook Verified

Ingredients

Servings

WarningMilk and 5 other allergens identified

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.

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Eggplant Moisture Management 💧
Pat eggplant slices thoroughly dry with paper towels before breading to ensure crispy, non-soggy layers that won't become watery during baking.
Breadcrumb Flavor Boost 🧂
Mix grated Parmesan directly into your panko breadcrumbs to add depth of flavor and create a more complex, golden-brown coating for the eggplant.
Sheet Pan Positioning 🥘
Use the middle rack of the oven and rotate the sheet pan halfway through cooking to ensure even browning and prevent any burnt or undercooked spots.
Cheese Shredding Technique 🧀
Freeze your mozzarella for 10-15 minutes before shredding to make it firmer and easier to grate, resulting in more uniform melting.
Layering Pro Tip 🥘
Create uniform stacks by selecting eggplant slices of similar size and thickness, which will ensure consistent cooking and a more visually appealing presentation.