Sheet Pan Eggplant Parmesan Recipe | Yummly

Sheet Pan Eggplant Parmesan

Brooke S Gelfand: "Amazing! Really flavorful and crispy" Read More
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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.


  • 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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    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.
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    NutritionView More

    Sodium111% DV2670mg
    Fat54% DV35g
    Protein69% DV35g
    Carbs14% DV41g
    Fiber40% DV10g
    Calories610Calories from Fat320
    Total Fat35g54%
    Saturated Fat16g80%
    Trans Fat
    Calories from Fat320
    Total Carbohydrate41g14%
    Dietary Fiber10g40%
    Vitamin A40%
    Vitamin C10%

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

    Recipe Tags


    Brooke S Gelfand 8 days 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 month ago
    quick and easy for a mom of 2! ❤️
    Charlene a month 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 month 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. 2 months ago
    It was really good and my kids loved it. I would cut salt and make it again
    Rue Sakirkin 2 months ago
    Amazing. Love the flavor. Easy to make