Food Recipes Dinner Sheet-Pan Eggplant Parmesan 4.3 (16) 14 Reviews A quick broil followed by a longer bake makes this no-fry recipe hands-off enough to put together on a Tuesday, with results delicious enough for a weekend dinner party. By Mary Claire Britton Mary Claire Britton Mary Claire Britton is a journalist, food stylist, and recipe developer. She is also the chef and co-owner of Greenhouse, a fast-casual restaurant in Birmingham, Alabama. Food & Wine's Editorial Guidelines Updated on September 3, 2024 Save Rate PRINT Share Active Time: 15 mins Total Time: 1 hr 15 mins Yield: 8 servings Jump to recipe This hands-off take on eggplant parm is an easy recipe for serving a crowd. Frequently asked questions How thin do you slice eggplant for eggplant Parmesan? This simplified Sheet-Pan Eggplant Parmesan doesn't require the eggplant slices to be individually breaded; instead, the crunchy, seasoned sourdough crumbs are sprinkled on top. Because it's not getting extra thickness in the form of breading, we opt to cut the eggplant into half-inch rounds rather than slicing it thinly. How do you keep eggplant Parmesan from getting soggy? Be sure to let the eggplant rounds drain on a wire rack for half an hour to achieve the best charred texture. Don't skip salting both sides as directed — not only does this season the eggplant, but it also draws out the moisture. After it's drained and then patted dry, the eggplant gets a head start in the oven, broiling for four minutes on each side until golden to further reduce the water content (and the risk of sogginess). Note from the Food & Wine Test Kitchen For the best presentation, use sliced fresh mozzarella cheese for this recipe, which nestles nicely between the overlapping layers of eggplant and tomato. Cook Mode (Keep screen awake) Ingredients 3 tablespoons kosher salt, divided 2 large eggplants (about 14 ounces each), cut into 1/2-inch-thick rounds 1/4 cup olive oil, divided 2 cups sourdough breadcrumbs (from 2 [3-ounce] day-old sourdough bread slices) 2 garlic cloves, minced 1 tablespoon lemon zest (from 1 lemon) 1 teaspoon fresh thyme leaves 1 teaspoon black pepper 4 plum tomatoes (about 4 ounces each), sliced 1 pound fresh mozzarella cheese, sliced 1 (24-ounce) jar marinara sauce (about 3 cups) 4 ounces Parmesan cheese, grated (about 1 cup) 1 cup loosely packed fresh basil leaves, torn Directions Sprinkle 2 tablespoons plus 2 teaspoons salt on both sides of eggplant rounds; place on a wire rack lined with paper towels. Let liquid drain from eggplant 30 minutes. Meanwhile, preheat broiler to high with oven rack 6 inches from heat. Heat 3 tablespoons olive oil in a large skillet over medium-high. Add breadcrumbs and cook, stirring often, until lightly browned, 5 to 6 minutes. Add minced garlic, lemon zest, and thyme. Cook, stirring often, until fragrant, 1 to 2 minutes. Remove from heat and set breadcrumb mixture aside. Pat eggplant dry. Drizzle both sides of eggplant rounds with remaining 1 tablespoon olive oil; sprinkle with pepper and remaining 1 teaspoon salt. Place in a single layer on a rimmed baking sheet. Broil in preheated oven until lightly golden brown, about 4 minutes per side. Let cool 10 minutes. Reduce oven temperature to 425°F. Layer tomatoes and mozzarella slices between eggplant rounds, slightly overlapping, on baking sheet. Drizzle with marinara sauce. Sprinkle with Parmesan, top with breadcrumb mixture, and bake at 425°F until cheese is melted and golden brown, about 15 minutes. Sprinkle with basil and serve. Victor Protasio Rate It Print