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Baked Eggplant Parmesan

Sheet Pan Baked Eggplant Parmesan

George Zikos
4.80 from 10 votes
Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings 8
Calories 154 kcal


  • 3 medium eggplant or 5 small, cut in 1/2 inch wide circles
  • 2 eggs, whisked
  • 1 cup Italian seasoned breadcrumbs
  • extra virgin olive oil for drizzling
  • 1/2 jar  marinara sauce
  • 5-6 tomatoes, cut in thick slices
  • 2 balls buffalo mozzarella, cut in half circles (see picture above)
  • 1/4 cup grated parmesan cheese
  • 15 fresh basil leaves


  • Preheat oven to 425 F.
  • Dip the eggplant in egg, then breadcrumb and lay on sheet pan evenly. Bake for 15 minutes. Remove sheet pan 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 15 minutes.
  • Once 15 minutes has passed turn the oven to broil on high. Broil for 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. Enjoy!


Calories: 154kcalCarbohydrates: 26gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 44mgSodium: 495mgPotassium: 772mgFiber: 7gSugar: 11gVitamin A: 1026IUVitamin C: 18mgCalcium: 104mgIron: 2mg
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