Sheet-Pan Eggplant Parmesan

4.3

(15)

13 Reviews

A quick broil followed by a longer bake makes this no-fry recipe hands-off enough to put together on a Tuesday, with results delicious enough for a weekend dinner party.

Food & Wine Test Kitchen

Updated on April 8, 2024

Active Time:

15 mins

Total Time:

1 hr 15 mins

Yield:

8 servings

This hands-off take on eggplant parm is an easy recipe for serving a crowd.

Frequently asked questions

How thin do you slice eggplant for eggplant Parmesan?

This simplified Sheet-Pan Eggplant Parmesan doesn't require the eggplant slices to be individually breaded; instead, the crunchy, seasoned sourdough crumbs are sprinkled on top. Because it's not getting extra thickness in the form of breading, we opt to cut the eggplant into half-inch rounds rather than slicing it thinly.

How do you keep eggplant Parmesan from getting soggy?

Be sure to let the eggplant rounds drain on a wire rack for half an hour to achieve the best charred texture. Don't skip salting both sides as directed — not only does this season the eggplant, but it also draws out the moisture. After it's drained and then patted dry, the eggplant gets a head start in the oven, broiling for four minutes on each side until golden to further reduce the water content (and the risk of sogginess).

Note from the Food & Wine Test Kitchen

For the best presentation, use sliced fresh mozzarella cheese for this recipe, which nestles nicely between the overlapping layers of eggplant and tomato.

Ingredients

3 tablespoons kosher salt, divided
2 large eggplants (about 14 ounces each), cut into 1/2-inch-thick rounds
1/4 cup olive oil, divided
2 cups sourdough breadcrumbs (from 2 [3-ounce] day-old sourdough bread slices)
2 garlic cloves, minced
1 tablespoon lemon zest (from 1 lemon)
1 teaspoon fresh thyme leaves
1 teaspoon black pepper
4 plum tomatoes (about 4 ounces each), sliced
1 pound fresh mozzarella cheese, sliced
1 (24-ounce) jar marinara sauce (about 3 cups)
4 ounces Parmesan cheese, grated (about 1 cup)
1 cup loosely packed fresh basil leaves, torn

Directions

Sprinkle 2 tablespoons plus 2 teaspoons salt on both sides of eggplant rounds; place on a wire rack lined with paper towels. Let liquid drain from eggplant 30 minutes.
Meanwhile, preheat broiler to high with oven rack 6 inches from heat. Heat 3 tablespoons olive oil in a large skillet over medium-high. Add breadcrumbs and cook, stirring often, until lightly browned, 5 to 6 minutes. Add minced garlic, lemon zest, and thyme. Cook, stirring often, until fragrant, 1 to 2 minutes. Remove from heat and set breadcrumb mixture aside.
Pat eggplant dry. Drizzle both sides of eggplant rounds with remaining 1 tablespoon olive oil; 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.
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 breadcrumb mixture, and bake at 425°F until cheese is melted and golden brown, about 15 minutes. Sprinkle with basil and serve.