IE 11 is not supported. For an optimal experience visit our site on another browser.

Sheet-Pan Eggplant Parmesan

Leslie Raney
Cook Time:
35 mins
Prep Time:
15 mins

Chef notes

Tired of the dinner dilemma? This foolproof Sheet-Pan Eggplant Parmesan has you covered — a crispy, cheesy and utterly delicious twist on a classic Italian dish that promises to simplify your meal prep without skimping on flavor. Made with fresh ingredients and baked on a single sheet pan, this recipe is a lifesaver for busy weeknights. Not only is it a nourishing version of the beloved comfort food, but it's also vegetarian-friendly and perfect for those looking to add more meatless meals into their routine. Plus, with minimal cleanup required, you'll have more time to unwind and enjoy your evening. Dive into layers of golden-baked eggplant, rich marinara sauce and melty mozzarella cheese — a trio that's sure to win over everyone at the table.

Get ahead of the game by preparing this dish in advance. Simply bake it in the oven, reserving the basil garnish. When it's time to go, reheat it in the oven at your destination or pop it directly onto the grill for a warm and delicious meal on the spot. This recipe is the ultimate bring-and-serve option, streamlining your prep and cleanup with just one dish. Get ready to impress your friends with this effortless and flavorful crowd-pleaser! This dish can be easily scaled up to feed six to eight people by doubling the recipe and using an 18-by-13-inch sheet pan. 

Technique Tip: Prep ahead with TODAY’s Best Tomato Sauce. Make it over the weekend and store it in the refrigerator for a quick grab during the week. Alternatively, opt for a high-quality store-bought marinara sauce to make this dish in no time.


  • 1-2 medium eggplants, sliced into 1/4-inch rounds
  • kosher salt
  • cups marinara sauce
  • 3 beefsteak or heirloom tomatoes, sliced into 1/4-inch rounds
  • 1 (16-ounce) ball fresh mozzarella cheese, sliced into 1/4-inch rounds
  • 1/4 cup seasoned Italian breadcrumbs
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • chopped fresh basil, for garnish
Fulfilled by



Preheat the oven to 400 F.


Place sliced eggplant in a large bowl and heavily salt. Set aside for about 10 minutes.


In a 13-by-9-inch sheet pan, add marinara sauce in an even layer.


Remove eggplant from the bowl and pat dry with paper towels to remove excess moisture.


Arrange four rows of eggplant slices, mozzarella slices and tomato slices in an alternating shingled pattern in the pan. Sprinkle the breadcrumbs on top and drizzle with olive oil.


Bake for 35 minutes or until the mozzarella is melted and bubbly. Sprinkle with Parmesan cheese. Turn on the broiler and return the pan to the oven for 2 minutes, until the cheese is melted and golden brown. Garnish with fresh basil and serve hot.