Sheet Pan Baked Eggplant Parmesan
Traditional eggplant parmesan is made with fried eggplant slices, layers of cheese, and marinara. This baked adaptation is lighter and healthier while bringing all the flavor, crisp texture, and one-pan assembly. Serve as a meal with salad or as a side to chicken, fish, or other lean meat.
Ingredients
- 3 medium eggplant cut in 1/2 inch wide circles
- 2 eggs, whisked
- 1 cup Italian seasoned breadcrumbs
- 1 tablespoon extra virgin olive oil for drizzling
- 12 ounces marinara sauce
- 5-6 tomatoes, cut in thick slices
- 2 8 ounce balls buffalo mozzarella, cut in half circles
- 1/4 cup grated parmesan cheese
- 15 fresh basil leaves
Instructions
- Preheat oven to 425 F.
- Line a sheet pan with parchment paper.
- Dip eggplant slices in egg, then breadcrumbs and lay on sheet pan. Bake for 15 minutes. Remove from oven and lower heat to 350 F. Flip each eggplant over but don’t return to oven yet.
- Spread a little sauce on each eggplant. Put a tomato slice on top of that. Sprinkle a little salt on top of each tomato. Put a half circle of buffalo mozzarella on top of each tomato. Return to oven at 350 F for 10 minutes or until cheese has just started to melt.
- Turn the oven to broil and cook for about 3 minutes or until cheese is melty and golden brown. Keep a close watch so the cheese doesn’t burn.
- Remove sheet pan and sprinkle each eggplant with parmesan and add a basil leaf to the top.
Makes six servings.
Nutrition
- Calories: 432kcal
- Carbohydrates: 36g
- Protein: 24g
- Fat: 23g
- Saturated Fat: 12g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 7g
- Trans Fat: 0.01g
- Cholesterol: 116mg
- Sodium: 949mg
- Potassium: 1063mg
- Fiber: 10g
- Sugar: 15g
- Vitamin A: 3589IU
- Vitamin C: 24mg
- Calcium: 1808mg
- Iron: 3mg
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