Eggplant Parmesan is usually made in a casserole with layers of fried eggplant alternating with sauce and cheeses, almost always mozzarella and parmesan, or another hard, salty Italian grating cheese. It’s one of the all-time great tomato-saucey Italian dishes, and if you are a vegetarian, it may be your go-to order at an Italian joint. But in this easy recipe, it’s made in a sheet pan, crunchy and flavorful, and not at all soggy.

Some eggplant Parmesans are oily or soggy or tasteless or too bready. This is none of those things. In fact, I set out to make an eggplant Parm where every bite is crispy and cheesy and just the right amount of saucy, and I hope you agree this hits all of those goals.

Crispy Eggplant Parmesan: In this sheetpan eggplant Parm every bite is crunchy, cheesy and just the right amount of saucey.

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Sheet Pan Eggplant Parmesan

This eggplant Parm features slices of sauteed crunchy eggplant, just slightly overlapping so they retain their texture – crispy on the outside, tender on the inside. Then mozzarella is sprinkled over the slices to melt gently in the oven, and only when it is taken from the heat is some warm marinara drizzled over the slices. No sogginess, no mushiness, and every bite is distinctly toothsome.

Baked Eggplant Parmesan

However, if you want to make this in a 13×9 inch pan instead of a rimmed baking sheet, that’s another option. The difference is that you will get a deeper, thicker eggplant Parmesan casserole experience with the 13×9-inch pan, but a slightly less crisp one — the slices of eggplant will still have good texture since they were sauteed ahead of time, and you should still keep the sauce to the side for ladling over pieces with the baked casserole. Again, no sogginess.

There is no wrong in eggplant Parmesan, there is only preference. I am happy with it both ways.

How to Make Eggplant Parmesan

1. Prepare the oven and baking pan: Preheat the oven to 350 degrees. Lightly oil a rimmed baking sheet.
2. Prepare the eggplant: Leave the peel on the eggplant and slice them into 1/2-inch slices. The peel will help the slices hold their shape. Place the slices in a colander, sprinkling with kosher salt as you layer in the slices. Transfer the colander to the sink and let the eggplant sit for 30 minutes. Pat the eggplant dry with a clean dish towel or paper towels (do not rinse the eggplant!).

3. Prepare the breading ingredients: Place the flour on a plate and place the eggs in a shallow bowl, then season the breadcrumbs with the oregano, 1 teaspoon kosher salt, and the pepper on a separate plate.
4. Bread the eggplant: Place each slice of eggplant on the plate with the flour, then flip it over, but don’t press down on the eggplant; you just want a light coating of flour on both sides of the eggplant. Dip each slice into the beaten eggs, then allow any excess egg to drip back into the bowl. Place the eggplant slices on the plate with the breadcrumbs and turn it to coat both sides. Place the coated eggplant on a wire rack.

5. Sauté the eggplant: Sauté the breaded eggplant slices in batches in oil in a hot pan in a single layer for about 3 to 4 minutes on each side until the eggplant is browned on the outside and a bit tender on the inside. 
6. Build the eggplant casserole: Drizzle a thin layer of tomato sauce into the bottom of the oiled baking sheet. Arrange the eggplant over the sauce. Don’t worry about any slight overlapping; they should all fit in as close to a single layer as possible. Place the mozzarella over the eggplant. Sprinkle the top with the Parmesan.

7. Bake and serve: Bake for about 20 to 25 minutes until the cheese is melted and a touch browned. Remove from the oven and spoon over the warmed sauce. Serve hot.

What to Serve With Eggplant Parmesan

• Endive, Radicchio, and Citrus Salad with Bacon Vinaigrette
• Chopped Winter Salad
• Roasted Broccolini with Lemon
• Shredded Sauteed Brussels Sprouts
• Crispy Brussels Sprouts Salad

More Italian Comfort Food Recipes

• Instant Pot Ziti “Lasagna” With Bolognese Sauce
• Salsa Verde Garlic Bread
• Creamy Italian Chicken Skillet
• Salmon with Polenta and Warm Tomato Vinaigrette
• Chicken Parmigiana
• Spaghetti with Meatballs