Sheet Pan Eggplant Parmesan Recipe | Yummly
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Sheet Pan Eggplant Parmesan

YUMMLY(29)
SuperstarSousChef: "Delicious recipe! I also made a version using pes…" Read More
8Ingredients
60Minutes
640Calories
Read Directions
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Description

You don't need to salt or fry when making this easy, mess-free, and delicious eggplant Parm. Use your favorite jarred marinara sauce, but do take the time to shred the mozzarella and Parmesan yourself — it really does make a difference. If you like your eggplant Parm super saucy, feel free to add more when you assemble the stacks. And if you want all your diners to have a big stack with matched-size slices, buy a little extra eggplant and save the rest for a stir-fry. The recipe is a Yummly original created by Tina Ujlaki.

Ingredients

US|METRIC
4 SERVINGS
  • 2 tablespoons extra-virgin olive oil
  • 5.5 ounces Parmesan cheese
  • 3 egg whites (large)
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup panko breadcrumbs
  • 1 eggplant (large, or 2 medium)
  • 8 ounces mozzarella cheese (whole-milk)
  • 1 jar marinara sauce (1 jar is 24 or 25 ounces)
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    Directions

    1. Preheat oven to 400°. Brush a sheet pan with olive oil. Finely grate Parmesan. Whisk egg whites with salt in a small bowl. Mix 3/4 cup parmesan with the panko in a shallow bowl (set remaining Parmesan aside). Trim eggplant and slice crosswise about 1/3 inch thick.
    2. Keeping one hand for wet ingredients and the other for dry, dip eggplant slices in beaten egg whites, then coat on both sides with Parm-panko mix, pressing to help the crumbs adhere. Arrange slices side by side on prepared sheet pan.
    3. Bake eggplant on middle rack of preheated oven until tender and lightly browned, about 20 minutes. Remove from oven.
    View 3 More StepsDiscover more recipes from Yummly

    NutritionView More

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    640Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories640Calories from Fat320
    % DAILY VALUE
    Total Fat35g54%
    Saturated Fat17g85%
    Trans Fat
    Cholesterol75mg25%
    Sodium2800mg117%
    Potassium1030mg29%
    Protein36g71%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate46g15%
    Dietary Fiber10g40%
    Sugars21g42%
    Vitamin A40%
    Vitamin C10%
    Calcium80%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(29)

    SuperstarSousChef a month ago
    Delicious recipe! I also made a version using pesto between the eggplant slices and marinara on top that has been a hit at home.
    Kathy Speirs 2 months ago
    This was the second time I made this and we love it, will definitely make it again!!
    Kapnick 2 months ago
    Delicious! Takes a bit of time but well worth the wait!
    Piantedosi 6 months ago
    Super good recipe, my family loved it!
    Sandy Gorman 6 months ago
    Delicious - didn’t change a thing!
    Gail 7 months ago
    It is delicious. I just took them out of the oven and they taste great! I changed the recipe by using crushed pork rinds instead of panko since I’m on Keto. I also didn’t stack the eggplant rings. However these changes still made a stellar dish. Will definitely make again.
    Devin C. a year ago
    Yummy!! No changes which is rare for me with a recipe. Will definitely make again!
    Julie a year ago
    Terrific!!! Easy to make. Delicious and healthy dinner!
    Julie a year ago
    This was delicious! This was the first time our family had eggplant and everyone loved it. The eggplants were fresh from our garden and super fresh. The recipe was super easy and a must try!
    KO Cubillos a year ago
    I took the initial recipe and added my own twist. It came out fantastic! For the sauce I made my own from scratch and included mushrooms simmered in Worcestershire and a bit of cherry tomatoes, lots of garlic and spring onion. I served the stack on a bed of spaghetti that had parsley and raw egg yolk stirred in. Probably one of the prettiest platings as well. Will definitely make this again!
    Carey Ann a year ago
    Pretty good. Easy to assemble. Flavor was decent. Not fantastic, but pretty good.
    i did make this but didn't stack them turned out fantastic. going to make again for someone hopefully. if not more for me
    Doug S. a year ago
    It was very delicious. We will make this again.
    Jenifer Wood a year ago
    this is such an amazing dish and it smells so amazing
    Sarah Roberts a year ago
    Delish! Only did one layer and set over a bed of spaghetti
    Cheryl Matsch a year ago
    Great!!! It does save on the amount of mess and clean up. But I use my own home made spaghetti sauce, I'm spoiled!
    Mike M. a year ago
    Family loved it. We did cast a vote to not stack them next tim.
    Pat Dixon a year ago
    Made this for dinner tonight. It was very simple, which I am all about! Both my husband and I thought it was delicious. Will absolutely be making again! Thank you.
    D G. a year ago
    It was great, had to improvise with a homemade marinara sauce and breadcrumbs, but still amazing.
    Tammy Miller a year ago
    Delicious!! I didn’t modify and I would definitely make this again!
    Ishay Y. a year ago
    super easy! I only had one jar of (homemade) marinade, but it was enough.
    moose a year ago
    absolutely delicious
    Brooke S Gelfand a year ago
    Amazing! Really flavorful and crispy
    I made this for the first time and it was so easy. I will definitely make this again.!
    Effy gwinnup a year ago
    quick and easy for a mom of 2! ❤️
    Charlene a year ago
    I didn't have parmesan, panko or the marinara sauce, so used cheddar, golden breadcrumbs and made my own sauce. Turned out great! Ate it with some pork steaks. Couldn't even taste the aubergine — tasted like pizza.
    Judy S. a year ago
    I’m not even done cooking it it looks amazing and I have high hopes for it! So much better than frying! My family ended up loving this recipe it is best right out of the oven, so not great for making ahead or freezing
    Leslie S. a year ago
    It was really good and my kids loved it. I would cut salt and make it again
    Rue Sakirkin a year ago
    Amazing. Love the flavor. Easy to make

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