Description
A simple and delicious sheet pan eggplant parmesan recipe that saves time and effort.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a shallow bowl, mix breadcrumbs, parmesan cheese, garlic powder, oregano, salt, and pepper.
- Dip each eggplant slice into beaten eggs, then coat with breadcrumb mixture.
- Place coated eggplant slices on the sheet pan. Drizzle with olive oil.
- Bake for 20 minutes, flipping halfway through.
- Remove from oven, top each slice with marinara sauce and mozzarella cheese.
- Return to oven and bake for another 10 minutes until cheese melts.
- Serve warm.
Notes
- Use fresh eggplant for best results.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 90mg
Keywords: sheet pan eggplant parmesan, easy eggplant recipe, vegetarian dinner