Happy Tuesday! If you have been following along for the past few weeks, you know I have been having a moment with sheet pan dinners. During the weekdays, I am all about these quick and easy meals. Especially when they have an easier and quicker clean up! I gave this sheet pan eggplant Parmesan a try and it was such a hit, I’m making it again for dinner tonight!

Eggplant Parmesan

Eggplant Parmesan is one of my favorite make at home weekend meals. On weekends, I typically opt for the baked version. Since it’s a time consuming dish, I usually save it for weekend dinners. With all my talk about sheet pan dinners (did you catch this sheet pan chicken fajita recipe from a few weeks ago?) I thought I would give eggplant a try.

After breading the eggplant like the traditional recipe, I placed the eggplant on a sheet pan. Cooking until golden brown, the eggplant was cooked perfectly on the pan! I was also happy to see that the eggplant did not develop a rubbery texture that is often common with eggplant. Once the eggplant achieved that golden brown color, I topped it with marinara sauce and shredded cheese. Placing the eggplant under the broiler for just a few minutes warms the sauce and melted the cheese. Top the eggplant with fresh basil and serve the eggplant with a side of pasta or zoodles for a complete (and easy!) weeknight meal.

A quick and easy weeknight meal that will be delicious for fall and as the temperatures begin to cool down. Check out the recipe below! What are your favorite weeknight meals? Thanks for stopping by and have a wonderful Tuesday!

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Print Recipe

Sheet Pan Eggplant Parmesan

Course

Main Dish

Cuisine

Dinner, Italian, Weeknight dinner

Servings

Ingredients

• 1 eggplant, sliced
• 1 egg, beaten
• 1 TBS water
• 24 ounce jar of marinara
• 1/2 cup shredded mozzarella cheese
• 1 cup panko or breadcrumbs
• 1/3 cup Parmesan cheese
• 1/2 cup basil chopped
• salt and pepper, to taste

Course Main Dish Cuisine Dinner, Italian, Weeknight dinner Servings Ingredients 1 eggplant, sliced 1 egg, beaten 1 TBS water 24 ounce jar of marinara 1/2 cup shredded mozzarella cheese 1 cup panko or breadcrumbs 1/3 cup Parmesan cheese 1/2 cup basil chopped salt and pepper, to taste

Instructions

1. Preheat the oven to 400 degrees. In a shallow pan or bowl, add the beaten egg and water. In a separate pan or bowl, mix the panko or breadcrumbs, Parmesan cheese and salt and pepper. Spray a rimmed sheet pan with cooking spray. Dip an eggplant slice into the egg mixture followed by the panko/breadcrumb mixture, pushing the mixture into the eggplant. Transfer the eggplant to the sheet pan. Repeat with the remaining slices. Cook for 25 minutes or just until the eggplant is golden brown. Remove from the oven and top each eggplant slice with marinara sauce and shredded mozzarella cheese. Increase the oven temperature to broil and place the eggplant under the broiler just until the cheese is melted, about 2-3 minutes. Top with the fresh basil, serve and enjoy!

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