Sheet Pan Eggplant Parmesan

Servings: 4



  • *2 Large Eggplants, top and bottom ends trimmed
  • 2 tsp Kosher Salt 
  • ¼ Cup Olive Oil 
  • ½ Cup Bread Crumbs 
  • 24 oz Marinara Sauce 
  • 1 Cup Grated Parmesan Cheese
  • 12 Slices Fresh Mozzarella 
  • 2 tsp Little Eataly Seasoning Blend 
Sheet Pan Eggplant Parmesan

Notes* For the eggplant, hold vertically and slice off skin from top to bottom. It’s okay to leave a little bit of the skin for color and texture but you may peel it if you don’t like the skin. Still holding upright, slice ¼” slices from top to bottom. You should get about 6 slices from each eggplant.


Step 1:

Layout the eggplant slices flat on a cutting board or sheet pan, season both sides with kosher salt. Let sit for at least 30 minutes and up to an hour.

Step 2:

Preheat oven to 400 degrees F. 

Step 3:

Wipe both sides of eggplant slices with a paper towel. Try to get them as dry as possible. 

Step 4:

Place the slices on a sheet pan (you may need two). Baste with olive oil, ensuring you rub it in as thoroughly as possible. 

Step 5:

Top with bread crumbs as evenly as possible.

Step 6:

Pour marinara as evenly as possible.

Step 7:

Top with parmesan, mozzarella slices and Little Eataly Seasoning. 

Step 8:

Cook in oven for 20-25 minutes or until cheese is bubbly. 

Step 9:

Serve immediately with a green salad.