This sheet pan eggplant Parmesan has been my go-to when I want something comforting, crisp, and a little celebratory without spending all afternoon in the kitchen. I first developed this method on a weekend when my oven needed to be put to work for a crowd and I wanted to keep things simple. The result was a plate of golden, crunchy rounds layered with bright tomato sauce and gooey mozzarella that disappeared in minutes. It delivers the familiar flavors of the classic dish but with lower fuss and a faster timeline, and it quickly became a favorite for family dinners and casual gatherings.

What I love most about this approach is the rhythm of the process: salting the eggplant to draw out moisture, setting up a two-bowl dredge, and arranging the slices on oiled sheet pans so they roast evenly. Each slice comes away crisp on the outside while remaining tender inside, and stacking them in small towers with extra Parmesan and parsley turns a humble vegetable into something very special. If you enjoy savory, crunchy textures and rich, melty cheese, this method gives you big flavor with approachable technique.

Ingredients

• Eggplant: 2 medium eggplants, washed and sliced 1/4 inch thick. Choose firm, glossy eggplants with unblemished skin. If they feel heavy for their size they will be meaty and less bitter. Asian or Italian globe eggplants both work; I prefer the larger globe for even slices.
• Salt: 1 tablespoon kosher or sea salt for drawing out excess moisture. Salting concentrates flavor and improves texture by preventing the final rounds from turning soggy in the oven.
• Egg wash: 3 large eggs whisked with 2 tablespoons water creates the adhesive for the panko. Use large eggs at room temperature for better coating.
• Breading mix: 4 cups panko breadcrumbs combined with 1 cup finely grated Parmesan, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1/2 tablespoon garlic powder, and 1/2 teaspoon ground black pepper. Panko gives the crisp, airy texture that holds up in the oven.
• Olive oil: 4 tablespoons olive oil to grease two sheet pans and to help the crumbs brown. Use extra-virgin for flavor or a lighter olive oil for a more neutral taste.
• Cheese and sauce: 3 cups shredded mozzarella and 3 cups tomato sauce plus extra grated Parmesan and 1/4 cup chopped parsley for garnish. Use a simple marinara or a good-quality store-bought tomato sauce. If using fresh mozzarella, shred and pat dry to avoid excess moisture.

Instructions

Prepare the eggplant:Lay the 1/4-inch slices in a single layer on two baking sheets. Sprinkle one side generously with salt and let sit 15 minutes. Flip, salt the other side, and let sit another 15 minutes. This process draws out moisture and any mild bitterness. Rinse each slice under lukewarm water, then blot thoroughly with paper towels until mostly dry. Proper drying helps the breading adhere and prevents sogginess.Set up the dredging station:In a wide bowl whisk together 3 large eggs and 2 tablespoons water until uniform. In a second large bowl combine 4 cups panko, 1 cup finely grated Parmesan, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1/2 tablespoon garlic powder, and 1/2 teaspoon ground black pepper. Use shallow bowls so you can press slices into the crumbs comfortably.Preheat and oil pans:Preheat the oven to 350 degrees F. Drizzle 1 tablespoon olive oil onto each of two sheet pans and use a pastry brush or the back of a spoon to spread it evenly. The thin oil layer encourages even browning of the crust without deep frying.Coat the eggplant:Take each slice, dip into the egg wash until fully coated, shake off excess, then press both sides into the panko mixture so crumbs adhere. Place each coated slice on the prepared oiled pans without overlapping. Work in single layers for best crisping.Bake until crisp:Bake the slices for 20 minutes. Carefully flip each slice with tongs or a spatula and return to the oven for another 20 minutes. Look for an even golden brown tone and a firm, dry crust. If some slices are thinner they may crisp slightly sooner; rotate pans if your oven has hot spots.Top and melt cheese:Remove pans from the oven. Spoon 1 to 2 tablespoons tomato sauce onto each slice and sprinkle with shredded mozzarella. Return to the oven and bake for 15 to 20 minutes, until the cheese is melted and bubbling and the edges are golden. If you like a browned top, finish under a broiler for 1 to 2 minutes, watching closely to avoid burning.Stack and garnish:Stack the slices in towers of three or four, sprinkle with extra grated Parmesan and chopped parsley, and serve immediately while hot and melty.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to three days. To maintain crispness, place a paper towel between layers to absorb excess moisture. For longer storage, freeze single portions on a tray until solid, then transfer to a freezer-safe bag for up to three months. Reheat from refrigerated by placing on a baking sheet at 375 degrees F for 10 to 15 minutes, or from frozen at 400 degrees F for 20 to 25 minutes, covering with foil if the cheese begins to brown too quickly. Avoid microwaving if you want to preserve the crisp texture.

Ingredient Substitutions

Want to adapt the ingredients? Swap panko for gluten-free breadcrumbs at a 1:1 ratio to make the coating gluten-free. Replace the shredded mozzarella with a dairy-free mozzarella alternative for a lactose-free option, though melt and texture will differ. If you prefer less salt, reduce the salting time to 10 minutes per side and use low-sodium tomato sauce. For a richer umami hit, mix 2 tablespoons of finely grated Pecorino Romano into the breadcrumb mix in place of some Parmesan.

Serving Suggestions

Serve towers of eggplant with a simple green salad dressed in lemon vinaigrette to cut through the richness. For a heartier meal, pair with polenta, garlic bread, or a bowl of buttered pasta tossed in olive oil and herbs. Garnish with fresh basil leaves, extra grated Parmesan, and a drizzle of high-quality olive oil. This dish works well as a main for a cozy family dinner or as part of a buffet with antipasti bowls of olives, roasted peppers, and crostini.

Cultural Background

Eggplant Parmesan is an Italian-American adaptation of Italian layered vegetable dishes. It traces its roots to southern Italy where eggplant is a common ingredient and was often combined with cheeses and tomato in home cooking. Over time, Italian immigrants in the United States adapted techniques and ingredients, and the breaded, fried or baked slices layered with tomato and cheese became the familiar comfort food we know today. This sheet pan approach is a practical modern evolution that honors the original flavors while streamlining technique for busy cooks.

Seasonal Adaptations

In summer, use sun-ripened plum tomatoes cooked down into a chunky sauce and finish with fresh basil for a bright profile. In winter, opt for a heartier tomato sauce with caramelized onions and a pinch of red pepper flakes for warmth. For holidays, top stacks with a drizzle of truffle oil or add a layer of roasted mushrooms between slices for an elevated presentation. The method adapts well to seasonal produce like zucchini in summer or roasted winter squash in cooler months.

Meal Prep Tips

To streamline weeknight evenings, bread and bake the eggplant in advance and store in the refrigerator. When ready to serve, top with sauce and cheese and reheat at 375 degrees F until bubbling, 10 to 15 minutes. Alternatively, keep baked rounds frozen flat and assemble frozen stacks directly into the oven, adding a few extra minutes to the baking time. Label containers with date and contents to avoid freezer confusion and portion into single-serving stacks for grab-and-go meals.

This sheet pan method transforms a beloved classic into a reliable, family-friendly weekday favorite. Give it a try on your next busy evening and adapt the toppings and sides to make it your own.