Sheet Pan Eggplant Parmesan

Published: April 23, 2017

An update on an old Italian classic; this healthier version of Sheet Pan Eggplant Parmesan is bursting with flavour. No need to pan-fry the eggplant first in this version; it’s coated in panko crumbs and baked to keep it crispier and lighter!

SHEET PAN EGGLPLANT PARMESAN

Sheet pan cooking is all the rage now, which is why I worked so hard to perfect this Sheet Pan Eggplant Parmesan recipe. Every time I spend a few minutes on Pinterest or in my Facebook recipe groups, I see lots of wonderful, colourful photos of food which have been prepared on sheet pans. These recipes are often referred to as ‘sheet pan’ cooking.

I had to get on board! I scoured the internet for ideas that were vegetarian-friendly. Let’s face it, a sheet pan dinner is a little too much for one person. If I prepared a meat recipe, I would have to eat it by myself. Since I needed to prepare something for dinner anyway, vegetarianism was the best way to go. That way, my vegetarians, John.e and McKenna, would have a great dinner too.

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UPDATING AN OLD CLASSIC RECIPE

Long before Lord Byron’s Kitchen became what it is, I posted an Eggplant Parmesan recipe to my very first blog. Even though the taste and flavours were present, it looked like a complete mess. I know I have a long way to go yet in terms of food styling and photography. But, I’m very pleased with my progress.

I’ve since deleted that recipe from my blog. I try my best to go back once every month or so and update an old recipe. I prepare it all over again and take new photos. That way, it looks more appealing to you, Dear Reader. We all eat with our eyes first, after all!

Unlike the previous Eggplant Parmesan recipe, which had me pan-frying the breadcrumb-coated eggplant slices in oil, this recipe is much easier and healthier. Using only a sheet pan for the entire recipe, this time I baked the eggplant slices instead. The process was much less labourious and also less messy. (I hate cleaning up leftover used oil!)

LEFTOVERS? NO PROBLEM!

You can’t see it in the pictures, but I was able to get two full sheet pans full. To serve the dish, I piled the slices three high. I think three slices is a good portion size for just about anyone. We had lots left over.

I removed the leftovers from the sheet pan when we were cleaning up from dinner. Once again, I piled them three slices high into a deep baking dish. I wrapped the dish with plastic wrap and placed it in the refrigerator.

The next night, I added a bit more tomato sauce around the stacks of eggplant parmesan. I tossed on a bit more cheese, and baked it at 350 degrees for 10-12 minutes. Two dinners in one! And the baked, breaded eggplant retained its shape and texture. I have not tried freezing the leftovers. If you do, come back and let me know how it turns out.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

Eggplant – I’m using two medium to large size eggplants. Wash them well and cut them into slices about 1/4 inch thick.
Salt – I know it seems like a lot of salt, but it will draw out the moisture content in the eggplant, which will ensure a meatier dish without a pool of water at the bottom of your pan. Don’t skip the salting step, otherwise, your eggplant slices will not crisp up as well when baked.
Eggs – These are used to help the breadcrumb mixture stick.
Water
Panko – These are Japanese bread crumbs. They’re crispier and lighter than regular Italian bread crumbs.
Parmesan Cheese – I love to use freshly grated parmesan whenever possible, but I’m not against the kind bought in a can either if that fits better into your grocery budget.
Spices & Seasonings – Dried oregano, dried basil, garlic powder, ground black pepper.
Olive Oil
Mozzarella Cheese – A slightly salty flavour with lots of ooey, gooey stretch is just what this eggplant dish needs!
Parsley – Fresh parsley for garnish
Tomato Sauce – Just regular canned tomato sauce or a good marinara sauce is all you need.

HOW TO MAKE SHEET PAN EGGPLANT PARMESAN

PREPARING THE EGGPLANT

Begin by laying the sliced eggplant in a single layer onto two baking sheets. Sprinkle liberally with salt. Let sit for 15 minutes. Flip the eggplant over, salt again, and allow to sit for 15 more minutes. Run the sliced eggplant under lukewarm water to remove the salt. Pat each slice dry with paper towel. Set the slices aside.

PREPARING THE DREDGING STATION

Next, set up your dredging station by whisking together the eggs and the water into a wide-set bowl. Set aside. In a larger bowl, whisk together the panko breadcrumbs, Parmesan cheese, basil, oregano, garlic powder, and black pepper. Set aside.

PREPARING THE EGGPLANT

Preheat oven to 350°F. Drizzle two sheet pans with 2 tablespoons of olive oil. Use a pastry brush to spread the oil around. Working with one slice of eggplant at a time, dip it into the egg. Gently shake off the excess egg and then press the eggplant into the panko mixture to get a good coating on each side.

Place eggplant on the prepared sheet pan. Continue to do this until all of your eggplant slices have been dipped, coated, and place onto the baking sheets. Do not overlap!

BAKING THE EGGPLANT

Bake both sheets of eggplant for 20 minutes. Remove from the oven, flip each eggplant slice, and bake for an additional 20 minutes.

Remove from the oven once again, and top each slice with 1-2 tablespoons of tomato sauce. Sprinkle the mozzarella cheese onto the tomato sauce. Bake for 20 minutes.

Remove from oven. Stack three or four slices onto a plate, and garnish with more Parmesan cheese and freshly cut parsley. Serve immediately.

WHAT IS EGGPLANT?

Eggplant is a vegetable from the same family as tomatoes, okra, and zucchini. They grow in a variety of shapes, sizes, and colours, and they thrive in hot climates during the summer months. Eggplants range from small round shapes about two inches in diameter to more oblong shapes that can reach about a foot long or more.

The most common variety found in North America is the Italian eggplant. These are teardrop-shaped with glossy purplish-black skin and a thick stem cap. Eggplant colours generally range from white to lavender to dark purplish-black and multi-colour striped, as well as the less-common pale green, yellow, and reddish.

Japanese or Chinese eggplant is an elongated variety in a light purple colour. It has thinner skin as well. Any eggplant variety can be used interchangeably in most recipes because they pretty much taste the same. In this version, we are using the elongated purple eggplant, because it is the variety most likely to be available to everyone.

NEW TO COOKING EGGPLANT?

If this recipe is your first exposure to Eggplant Parmesan, let me be the first to tell you that you are in for a very tasty treat. Not a common ingredient in most kitchens, eggplant is the star of this dish.

Now, if you’re like me, and you’re put off by most eggplant recipes because of the slimy texture and/or unappealing look of cooked eggplant, do not worry.

This recipe will show you how to draw out the moisture from the eggplant, which takes away that slimy texture and then will walk you through the baking process, which surrounds the sliced eggplant in parmesan cheese, panko breadcrumb, and seasoned crust.

Add to that, Dear Reader, a good tomato sauce, more seasonings, more parmesan cheese, and a good amount of mozzarella, and you’ve got yourself a dish you’ll absolutely love. Trust me, you’ll love eggplant after you give this recipe a try!

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