Eggplant Parmesan is often thought of as a weekend project — breading, frying, layering — but this sheet-pan version brings the beloved classic into weeknight territory. Instead of coating each slice, the eggplant rounds are broiled until golden and then topped with a blanket of crunchy, seasoned sourdough crumbs. The result is all the crisp texture you crave, without the heaviness of deep-fried breading.
The secret to keeping the dish light and never soggy is twofold: salting the eggplant to draw out excess moisture and giving the slices a quick broil before layering. This extra step concentrates the flavor, ensures a beautifully charred surface, and keeps the eggplant tender but not watery. Fresh mozzarella melts into the layers of eggplant and tomato, while the baked crumbs add that essential Parmesan-style crunch.
Elegant enough for company, yet easy enough for a Tuesday night, this Sheet-Pan Eggplant Parmesan proves that the comforts of Italian-American tradition can be streamlined without losing their soul.
Buon Appetito!
Deborah Mele
Ingredients
- 3 Tablespoons Kosher Salt, Divided
- 2 Large Eggplants Cut Into 1/2-inch-thick Rounds
- 1/4 cup olive oil, divided
- 2 Cups Panko Breadcrumbs
- 3 Garlic Cloves, Minced
- 1 Tablespoon Lemon Zest
- 1/2 Teaspoon Dried Oregano
- 1 teaspoon Black Pepper
- 1 Pound Fresh Mozzarella Cheese, Sliced
- 3 Cups Homemade Tomato Sauce
- 4 Ounces Grated Parmesan Cheese (About 1 cup)
- 1 Cup Loosely Packed Fresh Basil Leaves, Chopped
Instructions
- Sprinkle 2 tablespoons plus 2 teaspoons salt on both sides of eggplant rounds; place on a wire rack lined with paper towels.
- Let liquid drain from eggplant 30 minutes.
- Meanwhile, preheat broiler to high with oven rack 6 inches from heat.
- Heat 3 tablespoons olive oil in a large skillet over medium-high. Add breadcrumbs and cook, stirring often, until lightly browned, 5 to 6 minutes.
- Add minced garlic, lemon zest, and oregano, then cook, stirring often, until fragrant, 1 to 2 minutes.
- Remove from heat and set breadcrumb mixture aside.
- Pat eggplant dry. Drizzle both sides of eggplant rounds with remaining 1 tablespoon olive oil; sprinkle with pepper and remaining 1 teaspoon salt.
- Place in a single layer on a rimmed baking sheet. Broil in preheated oven until lightly golden brown, about 4 minutes per side. Let cool 10 minutes.
- Reduce oven temperature to 425°F. Layer mozzarella slices between eggplant rounds, slightly overlapping, on baking sheet. Drizzle with marinara sauce.
- Sprinkle with Parmesan, top with breadcrumb mixture, and bake at 425°F until cheese is melted and golden brown, about 15 minutes.
- Sprinkle with chopped basil and serve.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 481Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 57mgSodium: 2662mgCarbohydrates: 43gFiber: 7gSugar: 11gProtein: 23g