Crispy Sheet Pan Eggplant Parmesan
Roasted eggplant is mixed with a quick tomato sauce before going back into the skin. It's studded with mozzarella and baked with a crispy cheesy topping.
Ingredients
Quick Tomato Sauce
- 1 28oz Canned Whole Peeled Tomatoes, crushed pulse in a food processor or blender or by hand
- 1 small Onion ,chopped
- 3 Cloves of Garlic, minced
- 2 tsp Dried Parsley
- 1 tsp Dried Oregano
- 2 tsp Dried Basil
- 1 Bay Leaf
- 1/2 tsp Crushed Red Pepper Flakes optional
- 2 tbsp Tomato Paste
- t tsp anchovy paste optional
- Salt, to taste
- Pepper, to taste
- 1 tbsp Olive oil
Crispy Sheet Pan Eggplant Parmesan
- 2 Large Purple Eggplant
- 1 1/2-2 cups Quick or Jarred Marinara Sauce
- 8oz Fresh Mozzarella, cut into 1inch cubes
- 1/2 cup Freshly Grated Parmesan plus more for serving
- 1 cup Panko Breadcrumbs
- 2 tbsp Olive Oil
- 5-8 Large Basil Leaves, thinly sliced
- Salt
- Pepper
Instructions
Salt & Set Your Eggplant
- Wash and dry the outside of the eggplants.
- Trim the stem away from each eggplant if desired. I leave the stem on just for presentation. Cut each eggplant in half lengthwise.
- Now score the flesh side of the eggplant by making about 4 cuts lengthwise and 4-6 cuts across the width. You only need to go about 1/2 inch deep. The flesh should have a cube pattern once your done. Do not cut all the way through the eggplants. The goal is to just cut the surface so the salt can get inside!
- Transfer eggplant to a baking sheet lined with paper towels on a wire rack flesh side up. Sprinkle each pieces generously with salt. Don't worry, about using too much because we will remove the salt before cooking!
- Allow eggplant to sit for 30-40 minutes to remove excess moisture and bitterness. You can also cover the eggplant with paper towels and sit a heavy pan, canned goods, etc. on top to help further remove moisture.
Make Quick Tomato Sauce
- While you're waiting for the eggplant to release moisture, you can make the tomato sauce.
- Preheat a medium saucepot over medium heat. Once hot add in about 2 tbsp of oil followed by your chopped onion, a pinch of salt and pepper.
- Cook onion for about 5 minutes or until soften stirring occasionally, Now add tomato paste and anchovy paste, if using, and let cook until tomato paste has darkened in color, about 3-4 minutes.
- Add chopped garlic, all the dried herbs, and red pepper flakes and stir constantly for 30 seconds until fragrant.
- Add your pulsed whole tomatoes and a pinch of black pepper and stir well to combined. Reduce heat to low, cover, and allow to gently cook until the eggplant is done roasting.
- Taste your sauce and adjust seasoning if needed. Wait until your sauce has had about 15-30 minutes to cook before you add any salt especially if you're not using salt free tomatoes. Remove & discard the bay leaf.
Roast The Eggplant
- Preheat oven to 375 degrees
- After the eggplant has had about 30-40 minutes to sit with the salt, shake off excess salt or lightly rinse the eggplant under cold water.
- Pat dry. Season lightly with oil, salt (optional), and pepper. Place on a parchment lined baking sheet flesh side down and place into your preheated 375 degree oven. Roast for about 30-35 minutes until tender.
- Remove from oven and allow the eggplant to cool for about 10 minutes
Build & Bake Eggplant Parmesan
- Once eggplant is cool enough to handle, flip them over flesh side up. Using a spoon gently scoop out the the flesh leaving the skin intact on the sheet pan as much as possible. Transfer the flesh to a medium bowl.
- To the bowl with the eggplant, add 1 1/2 cups of you tomato sauce and stir to combine. If it seems too dry and a little more sauce. Once well combine, taste and adjust the seasoning if needed.
- Spoon the eggplant & sauce mixture back into each skin making sure to distribute evenly.
- Take the cubed mozzarella and top each filled eggplant with about 2oz each. Making sure to gently push them down into the filling so they're don't fall out.
- Combine the breadcrumbs, 1/2 cup of grated parmesan, and 2 tbsp. of olive oil into a small bowl. Sir well to make sure all the breadcrumbs are coated in oil. Spoon the mixture over the top of each eggplant until each one is nicely topped and all the mixture is used.
- Place the eggplant back into the oven and bake for 20-30 minutes until the breadcrumbs are nicely browned.
- Remove from oven, top with fresh basil and serve! I serve 1/2 per person. Serve additional grated parmesan on the side for anyone that's wants it! Enjoy!
Notes
The quick tomato sauce makes more than what's needed for the recipe You can serve the remaining tomato sauce over pasta alongside the eggplant parmesan , or freeze to use later.
You're welcome to use crushed tomatoes in place of whole peeled tomatoes.
Since this recipe has more than enough sauce you can easily double the recipe without having to make extra sauce. Just add two more eggplant and use the remaining sauce!
The anchovy paste just amps up the flavor of the sauce in my opinion. You can leave it out if you're vegetarian or if you just don't have it.
I love to serve this along side a salad. You can serve this whatever you want!