Sheet Pan Eggplant Parmesan
This Sheet Pan Eggplant Parmesan is a delicious, healthy and simple way to make this traditional Italian favorite. By broiling or grilling the eggplant slices to achieve a nice char and then layering the eggplant, mozzarella, tomatoes, marinara sauce and garlicky breadcrumbs, you have a sensational dish that is easy enough for a weeknight dinner but delicious enough for a weekend party.
I especially enjoy this recipe when I’m in a vegetarian mood. The eggplant is hearty enough to be filling, even for the emptiest of bellies! Serve the eggplant parm with a salad and you are all set!
To make this simple dish, slice the eggplant into rounds sprinkle with salt on both sides. Place the eggplant on a wire rack over a sheet pan and let it drain for 30 minutes. This is a very important step. The salt will leech extra water from the eggplant as well as any bitterness that is inherent in eggplant.
While the eggplant is draining, you can make the breadcrumbs. Grind two slices of sourdough bread in a food processor until you have medium-size bread crumbs. Heat a skillet with olive oil and then add the breadcrumbs and cook until they are lightly browned. This should take about 5 minutes.
Add minced garlic, lemon zest and thyme and cook until the bread crumbs are fragrant, another 1 to 2 minutes. Set the bread crumbs aside (I like to transfer them to a plate so that they don’t continue to cook in the hot pan).
Once the eggplant is done draining, pat it dry and drizzle both sides of the eggplant with olive oil, salt and pepper. Place it in a single layer on a sheet pan and broil about 4 minutes per side or until it is lightly golden. Alternatively, grill the eggplant slices until there is a slight char on them. Let them cool about 10 minutes.
Layer tomato slices and mozzarella cheese in between the eggplant slices, slightly overlapping.
Drizzle with marinara sauce, sprinkle with parmesan cheese and top the slices with the bread crumb mixture.
Bake until the cheese is melted, about 15 minutes. Sprinkle with basil and serve!
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Sheet Pan Eggplant Parmesan
Makes: 8 servings
Prep Time: 40 minutes
Cook Time: 23 minutes
Total Time: 1 hour & 10 minutes
Ingredients
- 3 tbsp kosher salt, divided
- 2 large eggplants (about 14 ounces each), cut into 1/2-inch-thick rounds
- 1/4 cup olive oil, divided
- 2 cups sourdough breadcrumbs (from 2 [3-ounce] day-old sourdough bread slices)
- 2 garlic cloves, minced
- 1 tbsp lemon zest (from 1 lemon)
- 1 tsp fresh thyme leaves
- 1 tsp black pepper
- 4 plum tomatoes (about 4 ounces each), sliced
- 1 pound fresh mozzarella cheese, sliced
- 1 (24-ounce) jar marinara sauce (about 3 cups)
- 4 ounces Parmesan cheese, grated (about 1 cup)
- 1 cup loosely packed fresh basil leaves, torn
Instructions
Sprinkle 2 tablespoons plus 2 teaspoons salt on both sides of eggplant rounds, and 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 thyme. 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, and 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 tomatoes and 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 basil, and serve.
Recipe by Food & Wine
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