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Sheet Pan Eggplant Parmesan

All the comforting flavors of classic Eggplant Parmesan, made easier with a simple sheet pan! This Sheet Pan Eggplant Parmesan recipe features tender, oven-roasted eggplant layered with rich Italian tomato sauce, melty mozzarella and freshly grated Parmesan cheese. Baked to golden, bubbly perfection, this easy twist on the Italian favorite skips the fuss of frying without sacrificing flavor. Perfect for busy weeknights, this hearty, cheesy, meatless dish is a delicious way to bring a little Italian comfort to your dinner table.

  • Prep Time

    15min

  • Cook Time

    30min

  • Total Time

    45min

  • Serving Size

    4

  • Recipe Category Dinner

  • Recipe Cuisine Italian

  • Recipe Level Simple

Recipe By: Grace Elkus @graceelkus

Grace Elkus logo

Ingredients

  • 3 tablespoons DeLallo Private Reserve Extra Virgin Olive Oil, divided, plus more for greasing
  • 1 large eggplant or 2 small eggplants (about 2 pounds total), ends trimmed, cut into ¼-inch-thick slices
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon dried oregano
  • Freshly ground black pepper
  • 1 large garlic clove, peeled
  • 2 demi baguettes, halved lengthwise and crosswise
  • 1 cup 2% or 4% small-curd cottage cheese
  • 1/4 cup loosely-packed chopped fresh basil leaves, plus more for serving
  • 1/4 teaspoon crushed red pepper flakes
  • 4 ounces low-moisture mozzarella cheese, shredded (about 1 cup), divided
  • 1 (14-ounce) jar Pizzeria-Style Pizza Sauce
  • 1/2 cup DeLallo Parmigiano-Reggiano, finely grated

Directions

  • Heat the oven to 450°F with racks in upper and lower thirds. Grease two baking sheets with olive oil or nonstick cooking spray.
  • Add the eggplant to a large bowl and drizzle with 2 tablespoons of the oil. Season with 1 teaspoon of the salt, the oregano, and several grinds black pepper and toss with your hands to coat.
  • Divide between two baking sheets and arrange in a single layer. Roast, rotating top to bottom halfway through, until knife-tender, about 10 minutes total.
  • Meanwhile, cut off a thin sliver from the garlic clove. Rub the cut side of the baguettes with the cut side of the garlic (reserve the clove). Brush the rolls with the remaining 1 tablespoon of the oil. Set aside.
  • In the now-empty bowl, combine the cottage cheese, basil, red pepper flakes, half the mozzarella, remaining 1/4 teaspoon salt, and several grinds black pepper. Mince the garlic clove and add to the bowl. Stir to combine.
  • When the eggplant is done, combine onto one baking sheet (it’s okay if the slices overlap). Spoon the pizza sauce over eggplant, then dollop the cottage cheese mixture over the top. Finish with the remaining mozzarella and all of the Parmesan.
  • Bake on the upper rack until the sauce is bubbling and the cheese is browned in spots, 15 to 20 minutes. Meanwhile, arrange the rolls on the now-empty baking sheet.
  • Remove the eggplant and heat the broiler to HIGH. Place the rolls on the upper rack and broil until golden brown and toasted, about 3 minutes.
  • Use a large, flat spatula to scoop the eggplant mixture up and onto the toasted rolls. Top with more fresh basil.

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Sheet Pan Eggplant Parmesan

All the comforting flavors of classic Eggplant Parmesan, made easier with a simple sheet pan! This Sheet Pan Eggplant Parmesan recipe features tender, oven-roasted eggplant layered with rich Italian tomato sauce, melty mozzarella and freshly grated Parmesan cheese. Baked to golden, bubbly perfection, this easy twist on the Italian favorite skips the fuss of frying without sacrificing flavor. Perfect for busy weeknights, this hearty, cheesy, meatless dish is a delicious way to bring a little Italian comfort to your dinner table.

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