This fresh and easy Sheet Pan Eggplant Parm is the perfect healthy dinner to serve your family. The best part? There's no frying required and it tastes just as delicious.
With a quick prep and simple clean ingredients, this sheet pan bake is great for any weeknight dinner or family gathering.
Eat Well.
SERVES 8 SERVING
PREP TIME10 MINS
COOK TIME30 MINS
Sheet Pan Eggplant Parm
Eggplant
2 each
Kosher Salt
3 tbsp
Olive Oil
3 tbsp
Breadcrumbs
2 cups
Tomato
4 each - Sliced
Fresh Mozzarella Cheese
16 oz
Marinara
24oz
Parmesan Cheese
4 oz
Fresh Basil
1/2 cup
Directions
1. 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.
2. Pat eggplant dry. Drizzle both sides of eggplant rounds with 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.
3. 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 breadcrumbs and remaining 2 tbsp of olive oil. Bake at 425°F until cheese is melted and golden brown, about 15 minutes. Top with basil, and serve.
