Sheet Pan Eggplant Parmesan
A simple, satisfying Italian-inspired dinner with roasted eggplant, marinara, and bubbly cheese, all made on one pan for easy cleanup.
Ingredients
Eggplant Preparation
- 2 medium medium eggplants, sliced
- 1 cup marinara sauce Alternatively, another seasoned tomato sauce may be used.
- 2 cups shredded mozzarella cheese Pre-shredded cheese works well for convenience.
- 1/2 cup grated Parmesan cheese
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- to taste Salt and pepper
Miscellaneous
- Olive oil for drizzling
- Fresh basil for garnish (optional) Add just before serving.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Arrange the sliced eggplants on a sheet pan and drizzle with olive oil. Season with salt, pepper, oregano, and garlic powder. Spread the eggplant slices into an even layer.
Roasting
- Roast the eggplant in the oven for 20-25 minutes, flipping halfway through until tender.
Assembly
- Remove the pan from the oven and spread marinara sauce over the roasted eggplant slices.
- Sprinkle mozzarella and Parmesan cheese on top evenly.
Final Baking
- Return the pan to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
Notes
Store leftovers in an airtight container. Reheat in the oven for best texture.