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Simple Baked Eggplant Recipe That Is Delicious And Perfect For Any Dinner Party

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Sheet-Pan Eggplant Parmesan

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.

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

Our Best Eggplant Parmesan Recipe

In a greased baking pan, layer the baked eggplant, followed by half of the mozzarella and half of the Parmesan, and then basil leaves. Top with another layer of the remaining eggplant, followed by the remaining sauce and then the remaining mozzarella and Parmesan. Bake until browned on top, 25 to 30 minutes.

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