This recipe offers a streamlined take on traditional eggplant Parmesan, designed to save time without compromising flavor. Instead of the time-consuming process of frying each slice of eggplant, this method involves roasting, which not only simplifies the preparation but also enhances the dish with a rich, caramelized flavor.
If you find yourself with an abundance of eggplant, this recipe is particularly effective. You can layer the roasted eggplant generously, making it an ideal solution for using up large quantities. Feel free to double the amount of eggplant specified in the recipe while keeping the other ingredients the same. As eggplant reduces significantly during roasting, the increased quantity will still fit perfectly in your baking dish.
This approach offers a convenient way to enjoy a classic, mouthwatering dish without dedicating hours to the kitchen.
Sheet Pan Eggplant Parmesan
Ingredients
- 3-4 eggplants (will vary on size, I used 4 Japanese eggplants)
- Olive oil
- 24 oz marinara
- 15 oz ricotta
- 8 oz low-moisture mozzarella, shredded
- Small handful fresh basil, sliced
- 1 cup parmesan, grated and divided
- 1/2 cup panko crumbs
- Salt and pepper
Instructions
- Preheat the oven to 400°F (200°C). Slice the eggplant into 1/4- to 1/2-inch thick slices. Lightly coat two baking sheets with olive oil and arrange the eggplant slices in a single layer. Drizzle with additional olive oil and season lightly with salt. Bake for 20-25 minutes, flipping the eggplant halfway through.
- While the eggplant is roasting, prepare the ricotta mixture. In a bowl, combine the ricotta cheese, 1/2 cup of Parmesan cheese, 3/4 of the mozzarella cheese, basil, salt and pepper. Set aside. In a separate bowl, mix together the remaining Parmesan cheese and panko breadcrumbs. Set aside.
- Once the eggplant is roasted, remove it from the oven and transfer the eggplant slices from one baking sheet. Spread half of the marinara sauce onto the second baking sheet. Arrange the eggplant slices over the sauce, slightly overlapping them.
- Dollop the ricotta mixture evenly over the eggplant. Sprinkle the remaining mozzarella cheese on top, and then add dollops of the remaining marinara sauce. Finally, sprinkle the panko mixture over the top, concentrating on the edges to create a crunchy crust.
- Bake for approximately 25 minutes, or until the top is golden and bubbly. Allow the dish to cool for 5 minutes before slicing and serving. Enjoy!
