If you want an easy way to make eggplant parm for a crowd, this Sheet Pan Eggplant Parmesan recipe is perfect.
For more ideas of what to make, check out all of our recipes.
I love eggplant parmesan. Pete makes it every year for my birthday because it’s one of my favorite meals. But, it’s so much work. Slicing the eggplant, breading it, frying it, layering it to build the eggplant parmesan, then baking it … it’s a lot.
So, when I’m in the mood for eggplant parmesan, but not in the mood for the work, I make this Sheet Pan Eggplant Parmesan recipe. It’s so much easier.
The entire recipe is made on one sheet pan, which means there’s only one pan to clean after dinner.
Like I said, so much easier.
This has all the flavors of traditional eggplant parmesan, just without all the pots and pans. So trust me when I say once you make it this way, you won’t make it the regular way again. I mean, you probably will on a special occasion like someone’s birthday, but you’ll make it this way on a regular Wednesday.
If you have leftover eggplant from this recipe and you’re wondering what to do with it, our list of Budget-Friendly Eggplant Recipes will give you some ideas.
Sheet Pan Eggplant Parmesan Recipe
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Sheet Pan Eggplant Parmesan Ingredients:
You can get the full list of ingredients with measurements in the recipe card below.
- Eggplants — You want Italian eggplant (which most people think of as traditional eggplant) as opposed to the long, thin Chinese eggplant or round, globe eggplant.
- Salt — You need salt to pull some of the moisture out of the eggplant and also to season it.
- Olive oil — Everyone has olive oil at home so we list that, but you can use a different oil if you prefer.
- Italian seasoning — Dried herbs work the best in this recipe.
- Marinara sauce — You can use whatever marinara sauce (jarred or homemade) is your favorite.
- Ricotta cheese — Either regular or low fat ricotta cheese works.
- Mozzarella cheese — You want to buy a block of cheese and shred it yourself. Bagged cheese has preservatives in it so it doesn’t melt well.
- Parmesan cheese — Grated parmesan in the jar works.
- Breadcrumbs — We use Italian seasoned breadcrumbs, but if you can’t find those, you can use plain too.
How To Make Sheet Pan Eggplant Parmesan:
Peel the eggplant.
Quick note: You don’t have to peel the eggplant, but we recommend it. Eggplant can be bitter and that bitterness is found in the skin. Plus, the skin can be really tough, which really ruins the texture of eggplant parmesan, which you want to be really soft.
Cut the eggplant into 1/4-inch rounds.
If you have a mandolin slicer, you can use that but I just slice by hand with a sharp knife.
Put the slices in a large bowl of salted water for at least 30 minutes.
Drain the eggplant, then pat them dry with a paper towel, removing as much moisture as you can.
Quick note: Putting the eggplant slices in salted water will pull out some of the bitterness and some of the water content. You’ll get a better cooked and better tasting eggplant if you do this. I know it’s an extra step, but I highly recommend not skipping this.
Pre-heat the oven to 450 F.
Slice the eggplant slices in half.
Honestly, this is something you can skip if you really need to. It helps to fit the eggplant slices on the sheet pan, but it doesn’t really get you that much more on the tray.
Spread the eggplant slices in a single layer across a silicone baking-mat lined cookie sheet.
You’ll probably need two large sheet pans to fit them all.
If you don’t have a baking mat, you can use parchment paper. I prefer the baking mat because it’s reusable (that’s better for your wallet), so it’s more sustainable (that’s better for the earth).
Drizzle the eggplant slices with olive oil.
Sprinkle them with salt.
Sprinkle the eggplant slices with the Italian seasoning.
Bake for 12 minutes.
Take the trays out of the oven and remove the silicone baking mat.
Add a thin layer of marinara sauce to the bottom of the tray.
Add your cooked eggplant slices.
You can arrange them however they fit best. I always start building in the center of the tray and work my way to the edges, filling in any gaps with any leftover eggplant.
Put half the remaining marinara sauce on top of the eggplant.
Spread it around with the back of a large spoon.
Put the ricotta cheese into a large bowl.
Shred in 2/3 of the mozzarella cheese.
Stir the cheeses together.
Spoon dollops of the cheese mixture over the marinara sauce.
Spread it across in an even layer.
It will combine with the sauce. That’s fine.
Pour the rest of the marinara sauce on top of the cheese mixture.
Spread it around the pan with the back of a spoon.
It will combine with the cheese mixture. That’s okay.
Evenly spread the remaining mozzarella cheese on top of the marinara.
Sprinkle the parmesan cheese evenly across the top.
Sprinkle the breadcrumbs evenly across the top.
Bake for 25 minutes until the cheese is melted completely and the breadcrumbs are golden brown.
The sauce may bubble and pop as it cooks. That’s fine.
Sheet Pan Eggplant Parmesan: Frequently Asked Questions
We use an 11×17 rimmed baking sheet. You need one that has a slight rim so that it will hold everything inside. A flat sheet pan won’t bake this properly.
Wait until the eggplant parmesan has cooled to room temperature, then store any leftovers in a single layer in airtight containers, preferably glass. You may need to store it in multiple containers because you don’t want to layer the leftovers.
To reheat it, if you used glass containers, just heat it in them in the microwave on high for about a minute until it is heated through.
More Eggplant Parmesan Recipes:
If you like eggplant parmesan, you’ll also want to try our Traditional Eggplant Parmesan. If you don’t have time for that, we have a Baked Eggplant Parmesan that bypasses the frying.
For twists, we have Eggplant Parmesan Pasta and Eggplant Parmesan Bites, too.
More Sheet Pan Recipes:
If you found this post because you’re looking for more sheet pan recipes, we get it. Those are such easy cleanup and you need that in a weeknight dinner.
Be sure to try our Sheet Pan Chicken Vesuvio and our Sheet Pan Sausage and Peppers recipe too. We also have a One Pan Chicken And Veggies recipe, which is sort of like a sheet pan recipe except it’s made in a pan with higher sides.
Sheet Pan Eggplant Parmesan
If you want an easy way to make eggplant parm for a crowd, this Sheet Pan Eggplant Parmesan recipe is perfect.
Ingredients
- 1.5 to 2 eggplants
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 24 oz. marinara sauce
- 15 oz. container ricotta cheese
- 12 oz. mozzarella cheese
- 1/3 cup parmesan cheese
- 1/3 cup breadcrumbs
Instructions
- Peel the eggplant.
- Cut the eggplant into 1/4-inch round slices.
- Put the slices in a large bowl of salted water for at least 30 minutes.
- Drain the eggplant, then pat them dry with a paper towel.
- .Pre-heat the oven to 450 F.
- Slice the eggplant slices in half.
- Spread the eggplant slices in a single layer across a silicone baking-mat lined cookie sheet. (This will probably take two sheet pans.)
- Drizzle the eggplant slices with olive oil.
- Sprinkle them with salt and Italian seasoning.
- Bake for 12 minutes.
- Take the trays out of the oven and remove the silicone baking mat.
- Add a thin layer of marinara sauce to the bottom of the tray.
- Add the cooked eggplant slices.
- Put half the remaining marinara sauce on top of the eggplant. Spread it around with the back of a large spoon.
- Put the ricotta cheese into a large bowl.
- Shred in 2/3 of the mozzarella cheese. Stir the cheeses together.
- Spoon dollops of the cheese mixture over the marinara sauce. Spread it across in an even layer.
- Pour the rest of the marinara sauce on top of the cheese mixture. Spread it around the pan with the back of a spoon.
- Evenly spread the remaining mozzarella cheese on top of the marinara.
- Sprinkle the parmesan cheese evenly across the top.
- Sprinkle the breadcrumbs evenly across the top.
- Bake for 25 minutes until the cheese is melted completely and the breadcrumbs are golden brown.
Notes
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 584Total Fat 33gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 14gCholesterol 89mgSodium 1588mgCarbohydrates 44gFiber 9gSugar 16gProtein 32g
Have you tried this Sheet Pan Eggplant Parmesan? Let us know how it went in the comments.