Easy Weeknight Sheet Pan Eggplant Parmesan (no breading)

Eggplant parm on a weeknight?!  You betcha!  This Easy Weeknight Sheet Pan Eggplant Parmesan dials down the labor in the classic Italian dish considerably and makes this gem possible on the busiest of evenings.  All it takes is a high oven temperature and a few high quality ingredients and you’re on your way.  Toss together a quick salad while it’s in the oven and dinner is served.

I put together this quick new version of eggplant parmesan out of my own frustration that I never consider eggplant parmesan for dinner because of the time required to prepare it.  As we spend our evenings running in and out, it just isn’t realistic.

But eggplant is so so good – taste, texture, it kind of has it all.

So, by skipping the breading and the deep frying (who needs that anyway in our everyday eating repertoire), we’re able to cut down the time dramatically and bringing it back to weeknight reality.  An easy recipe full of delicious flavor – plain and simple.  And if you really miss the breading, serve it up with some crusty Italian bread.

And speaking of bread, if you are lucky enough to have some leftovers, this eggplant parm makes a fantastic sandwich the next day!

​I hope you try this ridiculously easy weeknight meal.  Simple enough for busy weeknights, but tasty enough for anytime.

If you’re looking for some other weeknight sheet pan recipes, check these out:

• Sheet Pan Broiled Cod Recipe with Lemon Herb Sauce
• Sheet Pan Salmon with Brussels Sprouts, Pancetta, and an Apple Cider Reduction
• Sheet Pan Salad with Chicken, Pears and Squash
• Sheet Pan Chicken with Figs, Shallots and Baby Potatoes

Recipe Ingredients

You’ll need the following ingredients to make this easy Sheet Pan Eggplant Parmesan:

Ingredient Notes & Substitutions

The ingredients to make this Sheet Pan Eggplant Parmesan are easy to find at any grocery store. And if you have a garden or access to a farmer’s market, grab your eggplant and basil there if you can!

Here are a few ingredient notes:

Eggplant: Eggplant is easy to find at any grocery store and at your farmer’s market, depending on the season. And, I must say, it’s really easy to grow as well! There are many varieties of eggplant, but for this dish, you will want to use Italian Eggplant or you can substitute American Globe Eggplant. The Italian eggplant variety looks just like the Globe variety, but it is a little smaller and tends to have a slightly sweeter and more tender flesh. Either will work fine for this dish.

Tomato Sauce: You’ve got a few different options here depending on your available time and interest.  You can use your favorite jarred marinara sauce (if you must buy, I personally think Rao’s has the best flavor).  Alternatively, if you’ve got some time, you can never go wrong with making a quick batch of Marcella Hazan’s Tomato Sauce (28 oz. San Marzano tomatoes, an onion, butter, and salt) – it’s so easy, is hands-off, and is great for a dish like this.  Heck, double it and freeze some for next time you need it. Lastly, if it’s summer and tomato season, you can also use tomato slices or your own sauce by roasting or sauteing tomatoes with garlic and basil, pureeing it, and using it for the recipe.  Whichever direction you choose to go, don’t skimp on the quality – it matters in this dish! 

Mozzarella: This recipe calls for fresh mozzarella cheese, but you could certainly substitute traditional dried mozarella for half of the fresh mozarella — just be sure to grate it yourself.  Pre-grated cheese is coated with non-caking agents and it effects the melting qualities of the cheese.  Cheese is only one of a few ingredients in this recipe, so be sure to get the highest quality that you can afford.

Parmigiano-Reggiano: As ‘parmesan’ is in the name of the dish, I would recommend you use the very best – and that is Parmigiano-Reggiano.  There are domestic versions that you can substitute, but the flavor doesn’t come close in my opinion!  Quick tip:  if you buy a hunk of Parmigiano-Reggiano and are making Marcella Hazan’s tomato sauce (or your own), that I referenced above, cut off the rind and pop it into your sauce.  It will give the sauce the absolute best flavor!

Pesto: You can certainly make homemade pesto, but for the sake of a quick weeknight dinner, feel free to use a high quality purchased basil pesto. And in a pinch, feel free to just use extra hand-torn fresh basil leaves to garnish the finished dish!

Let’s Make Sheet Pan Eggplant Parmesan Together: STEP BY STEP

Steps 1 & 2:

Preheat the oven to 450 degrees Fahrenheit and position the oven rack in the upper 1/3 of the oven.  Brush a sheet pan with a little olive oil and set aside.

Slice the eggplant into ⅓ – ½ inch slices.  Then, place eggplant slices on a wire rack on top of a sheet pan, in a single layer, and salt both sides of the eggplant with half of the kosher salt.  Let the eggplant sit for 20-30 minutes to release some of its excess moisture.  Next, blot both sides of eggplant rounds with a paper towel to remove the moisture and wipe off the salt.

Place the sheet pan into the preheated oven and bake for 8 minutes.  Flip and repeat with the other side.  Then, remove and add the marinara on top of the eggplant slices.

Steps 3 & 4:

Sprinkle the parmesan cheese all over the sauce covered eggplant, and then tear the fresh mozzarella and place it on top of everything.

Reduce the oven temperature to 400 degrees and return the pan to the oven for 20 minutes.

Steps 5 & 6:

Remove from the oven and place dollops of fresh basil on top of the eggplant slices and then add freshly torn basil leaves on top. Serve and ENJOY!

Serving Suggestions

• A quick green salad is really all that you need – keep it simple.
• A loaf of best quality crusty Italian bread on the side. If you have the time and want to take it to the next level, consider making garlic bread to serve with it.
• Pasta could serve as a bed for the eggplant parmesan if you’re looking for something more substantial.

Storage & Reheating

STORAGE: Keep any leftovers in an airtight container in the refrigerator for up to 4 days.

REHEATING: To reheat, place in an oven-proof pan or dish with a splash of water at 375 degrees. Cover with a lid or aluminum foil and heat until warmed through. Alternatively, you can reheat it in the microwave or on the stovetop in a covered pan over medium-low heat.

FREEZING: Freeze the eggplant parmesan in an airtight container for up to 6 months. Thaw it in the refrigerator overnight before using it, and then, reheat as usual.

Recipe Card

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