Sheet Pan Eggplant Parmesan

I totally love eggplant Parmesan. I always have. Growing up, we would order from a local Italian restaurant and I always ordered delicious eggplant Parmesan. I’ve made a few of my own versions of eggplant Parmesan, but this one is by far the easiest. This sheet pan eggplant Parmesan has minimal dishes to clean up and you likely have most of the ingredients on hand…well, besides the eggplant. Give this fantastic recipe a try if you love eggplant as much as I do.

Why you’ll love this sheet pan eggplant parm

  • Roasting the eggplant and toasting the cracker crumbs make this recipe so much easier than the traditional eggplant Parmesan.
  • No dredging needed! You just toast the bread crumbs and top the eggplant at the end!
  • While it takes 1 hour to make, there really isn’t a lot of messing around. Most of the time involves roasting the eggplant in the oven.

Here’s what you’ll need to make it

  • Knife
  • Cutting board
  • Sheet Pan – You will use your larger sheet pan for the egg plant.
  • Measuring Cups and Spoons
  • 1/4 sheet pan – This is used for your sauce and cheese. I use a non-stick pan, and also spray it with cooking spray.
  • Frying Pan – For toasting your cracker crumbs.

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Ingredients & substitutions

  • Egg plant – I used two medium eggplants.
  • Ritz crackers – I used Ritz because it’s what I had, and the buttery taste added a really nice flavor to the dish. You can also use panko or Italian seasoned bread crumbs.
  • Garlic powder
  • Italian seasoning
  • Salted butter
  • Rao’s Marinara – You can use your favorite sauce, but I personally love Rao’s. And the ingredients are great too.
  • Mozzarella – shredded. It calls for 2 cups, but feel free to use more if you like your eggplant Parmesan extra cheesy like I do.
  • Olive oil
  • salt and pepper
  • Ggrated Parmesan for garnish – I know this is egg plant Parmesan, but I actually don’t use much Parmesan in this recipe! And it’s fantastic. I recommend using a really good Parmesan cheese for the topping.
  • fresh basil for garnish

How to make this sheet pan eggplant

Step 1. Preheat oven to 450 degrees.

Step 2. Slice eggplant into 3/4 inch think slices. Lay them out on a large baking sheet and massage with olive oil, salt and pepper. Bake for 40 minutes.

Step 3. While your eggplant bakes, crush ritz crackers and add your seasonings. To a frying pan, melt 2 tablespoons of butter and toast the cracker crumbs. Once golden brown, set aside.

Step 4. To your quarter, non-stick baking sheet, pour your jar of sauce and cover with mozzarella cheese. Place in the oven for about 10 minutes, until the cheese is melted.

Step 5. To plate: Place your eggplant on your plate and top with toasted bread crumbs, warm sauce and cheese. Top with grated Parmesan and fresh basil.

FAQs about what to serve with eggplant Parmesan

What to serve with eggplant Parmesan?

Try serving it with a bright broccoli salad to balance the richness of the dish or a spicy bruschetta to turn up the heat. Choose creamy garlic soup for a wow-worthy addition to eggplant Parmesan, or go with a classic, crusty bread for sopping up all of the irresistible sauce.

More easy Italian recipes:

Sheet Pan Eggplant Parmesan

This sheet pan eggplant Parmesan is so easy to make without the mess of breading and frying your eggplant.
Prep Time 10 minutes
Cook Time 40 minutes
5 minutes
Total Time 55 minutes
Course dinner, Main Course, supper
Cuisine Italian
Servings 6 Servings
Calories 250 kcal

Equipment

  • 1 Knife
  • 1 Cutting board
  • 1 Sheet Pan
  • Measuring Cups and Spoons
  • 1 1/4 sheet pan
  • 1 Frying Pan

Ingredients
  

  • 2 medium egg plants
  • 20 Ritz crackers crushed
  • 1 tbsp garlic powder
  • 1 tbsp Italian seasoning
  • 2 tbsp salted butter
  • 1 jar Rao’s Marinara
  • 2 cups mozzarella shredded
  • Olive oil
  • salt and pepper
  • grated Parmesan for garnish
  • fresh basil for garnish

Instructions
 

  • Preheat oven to 450 degrees.
  • Slice eggplant into 3/4 inch think slices. Lay them out on a large baking sheet and massage with olive oil, salt and pepper. Bake for 40 minutes.
  • While your eggplant bakes, crush ritz crackers and add your seasonings. To a frying pan, melt 2 tablespoons of butter and toast the cracker crumbs. Once golden brown, set aside.
  • To your quarter, non-stick baking sheet, pour your jar of sauce and cover with mozzarella cheese. Place in the oven for about 10 minutes, until the cheese is melted.
  • To plate: Place your eggplant on your plate and top with toasted bread crumbs, warm sauce and cheese. Top with grated Parmesan and fresh basil.
Keyword air fryer eggplant parm, easy eggplant parmesan, eggplant parmesan, sheet pan eggplant parmesan

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