Sheet Pan Baked Eggplant Parmesan – Mediterranean Living

The way to get the eggplant crispy like when it’s fried is by baking it on the sheet pan at a higher oven temperature at first, 425, with a little extra virgin olive oil drizzled on and under it. You bake it for 15 minutes like that and then flip them over so the other side can crisp up as well. Once you return it to the oven, however, you lower the oven temperature to 350 so the eggplant can finish cooking in the middle and the cheese can slowly ooze all over each eggplant stack. As soon as it comes out of the oven, you sprinkle a lot of parmesan cheese onto each stack and add a fresh basil leaf. Adding the basil leaf on at the end gives a nice contrasting green color to the white and red from the cheese and sauce. You can add more than one basil leaf if you like, it definitely can’t hurt!

Eggplant parmesan is especially delicious during eggplant season, when eggplants are at their freshest and most flavorful.

For a classic Italian meal, serve your baked eggplant parmesan with garlic bread or crusty bread on the side.

Introduction to Eggplant Recipes

Eggplant recipes are a beloved part of Italian cuisine, and nothing captures the heart of this tradition quite like eggplant parmesan. This classic Italian dish features layers of breaded eggplant slices, rich marinara sauce, and gooey mozzarella cheese, with the irresistible appeal of melted cheeses adding to the rich texture and flavor, all finished with a sprinkle of freshly grated parmesan cheese and fragrant fresh basil. While the traditional version often calls for fried eggplant, a baked eggplant parmesan recipe offers a lighter, healthier twist without sacrificing any of the delicious flavor. Roasted eggplant becomes silky and tender, soaking up the savory marinara sauce and melding beautifully with the melted cheese. Whether you’re a fan of classic Italian dishes or just looking for new recipes to try, this dish is sure to become a staple in your kitchen.

Ingredients and Equipment for Baked Eggplant Parm

To make the best baked eggplant parmesan, you’ll want to gather a few key ingredients and tools. Start with fresh, large eggplants—these are ideal for substantial servings and better texture. For the breading, use panko breadcrumbs for a crispy coating, or substitute with bread crumbs if you prefer. Prepare an egg mixture by whisking eggs, and for a dairy-free option, you can use almond milk instead of regular milk in the mixture to help the breading adhere. For cheese, plenty of parmesan cheese is essential, but for authentic flavor, opt for freshly grated parmigiano reggiano. Mozzarella cheese—either shredded or sliced fresh mozzarella—adds melty goodness, while a good marinara sauce brings everything together. For homemade sauce, consider using fire roasted tomatoes for a richer, smoky flavor. Drizzle extra virgin olive oil over the breaded eggplant before baking for extra flavor and crispiness. Don’t forget fresh basil leaves for a burst of color and aroma. For seasoning, garlic powder, salt, and pepper are essential, and you can add Italian seasoning for even more depth. You’ll need a baking sheet for roasting the eggplant, a large casserole dish for assembling the layers, and a shallow bowl for breading the eggplant slices. Whether you use a homemade sauce with crushed or fire roasted tomatoes and Italian seasoning or a store bought marinara sauce, these ingredients and tools will help you create a delicious eggplant parmesan recipe.

The Importance of Quality Ingredients

When it comes to making a truly memorable eggplant parmesan recipe, the quality of your ingredients makes all the difference. Start with fresh eggplant—firm, glossy, and heavy for its size—to ensure your eggplant slices are tender and flavorful. A homemade marinara sauce, simmered with ripe tomatoes and fragrant herbs, can elevate your dish far beyond what you’ll get from a jar. If you’re short on time, choose a high-quality store-bought marinara sauce with simple, wholesome ingredients. For the cheese, opt for fresh mozzarella and real parmesan cheese, or even a blend of parmesan cheeses for extra depth. Drizzling extra virgin olive oil over your breaded eggplant slices before baking adds a rich, fruity note and helps everything crisp up beautifully. Don’t forget the finishing touch: a handful of fresh basil leaves, which add a burst of color and aroma. If you need a gluten free option, swap in gluten free breadcrumbs or a gluten free flour blend for breading. By choosing the best ingredients, you’ll create a delicious eggplant parmesan that’s bursting with authentic Mediterranean flavor.

Preparing the Eggplant for Roasting

Getting your eggplant slices ready for roasting is a crucial step in making baked eggplant parmesan. Begin by cutting the eggplant into 1/4-inch thick rounds. You can choose to peel the eggplant skin or leave it on; the skin is edible and adds a meaty texture, but peeling is optional based on your preference. To ensure your eggplant turns out crispy and not soggy, salt all the slices generously and let them rest for at least 30 minutes. This process draws out excess moisture and bitterness from all the slices, ensuring even coverage and consistent cooking. After the resting period, rinse the salted eggplant slices under cool water to remove any excess salt, then pat them dry thoroughly with a paper towel. This step is key for achieving that perfect crispy eggplant texture in your baked eggplant parm. This method of preparing eggplant is also great for other recipes, like eggplant fries or grilled eggplant, ensuring your eggplant is always delicious and never watery.

The Benefits of Roasted Eggplant

Roasted eggplant is a game changer for anyone who loves eggplant parmesan but wants a healthier option. By roasting instead of frying, you use less oil and cut down on calories, making your baked eggplant parmesan recipe lighter without losing any of the delicious flavor. Roasting brings out the natural sweetness of the eggplant, giving it a rich, savory taste that pairs perfectly with garlic powder, Italian seasoning, and a pinch of red pepper flakes. Not only is roasted eggplant easier to prepare than fried eggplant, but it’s also incredibly versatile—use it in everything from classic eggplant parm to dips like eggplant hummus. With its silky texture and ability to soak up flavors, roasted eggplant is a must-try for anyone looking to expand their collection of eggplant recipes.

Assembling the Baked Eggplant Parm

Assembling your baked eggplant parmesan is where all the delicious elements come together. Start by preheating your oven to 400°F (200°C). Dip each eggplant slice into a breading mixture made from panko breadcrumbs, parmesan cheese, and Italian seasoning, then lay the breaded eggplant slices on a prepared baking sheet lined with parchment paper. Drizzle with olive oil and bake until golden brown and crispy. While the eggplant is baking, warm your marinara sauce and stir in some chopped fresh basil for extra flavor.

In your baking dish, spread a layer of marinara sauce, then arrange eggplant slices in a single, even layer. Add a generous sprinkle of shredded mozzarella or slices of fresh mozzarella. For the next layer, use the remaining eggplant slices, then repeat the layering process. Finish with a final layer of mozzarella cheese on top.

Bake until the cheese melts and bubbles, creating that irresistible melty cheese topping. For an extra burst of flavor, add some pecorino cheese or goat cheese to the top before baking. Serve your baked eggplant parm hot, garnished with fresh basil leaves, and enjoy every bite of this easy eggplant parmesan recipe. For best results, serve extra sauce on the side or add it sparingly to avoid sogginess.