Dinner Recipes

Sheet Pan Eggplant Parm

Eggplant Parm, meet SoCal: This dish is so cheesy and melty, but the veggies make it feel so light! Juicy tomato slices give it a garden-fresh vibe, a hint of lemon juice adds brightness, and handfuls of garlicky bread crumbs make it feel so indulgent. And because it cooks on a sheet pan, it’s a little less fussy and stack-y than more traditional takes on this recipe. Make it for your S.O. for a balmy alfresco supper, or at the end of a long work week when you just want a dose of comfort food.

Servings: 6 to 8

Sheet Pan Eggplant Parm



Sheet Pan Eggplant Parm


2 large eggplants, cut into ½”-thick rounds
3 Tbsp kosher salt, divided, plus more to taste
¼ cup extra virgin olive oil, divided
½ cup bread crumbs
2 garlic cloves, minced
Zest from 1 lemon
1 tsp fresh thyme leaves
Freshly ground black pepper, to taste
4 vine-on tomatoes, sliced ¼” thick
1 lb sliced, fresh mozzarella cheese
1 25 oz jar Gelson’s marinara sauce
3 oz Parmesan cheese, grated
1 cup loosely packed fresh basil leaves, torn


  1. Line a wire rack with paper towels. Place the sliced eggplant on the rack and sprinkle both sides with 2 tablespoons and 2 teaspoons of salt. Let rest for 30 minutes, allowing the liquid to drain from the eggplant.

  2. Heat 3 tablespoons of the oil in a large skillet over medium heat. Add the bread crumbs and cook, stirring often, until lightly browned, 5 to 6 minutes.

  3. Add the garlic, lemon zest, and thyme. Cook, stirring often, until fragrant, 1 to 2 minutes. Transfer the bread crumbs to a small bowl and season with salt and black pepper.

  4. Place an oven rack 6” from the broiler and preheat the broiler to high.

  5. Pat the eggplant dry. Drizzle both sides with the remaining 1 tablespoon of olive oil, and season with the remaining 1 teaspoon of salt and the black pepper.

  6. Place the eggplant in a single layer on a rimmed sheet pan. Broil for about 4 minutes on each side or until lightly golden brown. Let cool for 10 minutes.

  7. Reduce the oven temperature to 425°. Layer the tomatoes and mozzarella slices with the eggplant rounds so they are slightly overlapping.

  8. Drizzle the marinara sauce on top, sprinkle with the Parmesan, and top with the bread crumbs. Bake until the cheese is melted and golden brown, about 20 minutes.

  9. Sprinkle with basil, and serve warm. Leftover eggplant Parmesan can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe source: Food and Wine

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