Best 3 No Fry Sheet Pan Eggplant Parmesan Recipes

**Savor the Mediterranean Delicacy: No-Fry Sheet Pan Eggplant Parmesan**

Indulge in the delectable flavors of Eggplant Parmesan, a classic Italian dish, now made healthier and hassle-free with our no-fry sheet pan version. This recipe revolutionizes the traditional preparation by eliminating deep-frying, resulting in a lighter yet equally satisfying dish. Eggplant slices are coated in a flavorful breadcrumb mixture and baked to golden perfection, topped with a rich tomato sauce, melted cheese, and fresh herbs. Alongside the main recipe, we'll explore variations such as a vegetarian version with roasted zucchini and bell peppers, a gluten-free option using almond flour, and a low-carb alternative with cauliflower crust. Get ready to relish this Mediterranean delight without compromising on taste or health.

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NO FRY EGGPLANT PARMESAN

No Fry Eggplant Parmesan image

This easy no fry eggplant parmesan is the best homemade Italian dinner. Sliced eggplant is breaded and baked till crispy. Then, they are layered with marinara sauce and both mozzarella and parmesan cheeses!

Provided by Amanda

Categories Main Course

Time 2h40m

Number Of Ingredients 13

Ingredients

2 medium eggplants (approximately 2 pounds total)
kosher salt (for sweating the eggplants)
2 cups panko breadcrumbs
1 Tablespoon italian seasoning
1 Tablespoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
2 large eggs
2 Tablespoons water
olive oil spray or olive oil for drizzling
2 ½ cup italian gravy (or store bought marinara)
2 cups shredded mozzarella cheese
½ cup grated parmesan cheese

Steps:

Wash the eggplants and slice into approximately ½" - 1" inch rounds. Lay them on a cooling rack or paper towels and generously salt each side of the eggplant with kosher salt. Allow the eggplant to sit for 1 hour to sweat out any extra bitterness and moisture.
Once eggplants have had time to sweat, rinse them thoroughly with water to remove any excess salt and then pat them completely dry.
Preheat the oven to 400° and line two sheet pans with parchment paper or foil.
Crack both eggs into a shallow dish or bowl with the water and scramble them together with a fork or whisk.
In a separate shallow dish or bowl, mix together the panko breadcrumbs, italian seasoning, garlic powder, salt, and pepper.
Working with 1-2 slices at a time, dip the eggplant into the egg mixture and then into the breadcrumb mixture. Make sure to allow the excess egg mixture to drip off of the eggplant before transferring to the breadcrumbs. Press breadcrumbs into all sides of the eggplant to make sure they stick properly to form the crust around the entire eggplant slice.
Place breaded eggplant slices on the prepared sheet pans and spray or drizzle them lightly with olive oil. Bake in the preheated oven for 25-30 minutes until golden brown. Sheet pans may need to be rotated on the shelves halfway through baking to ensure all of the slices brown evenly.
In a 9x13 baking dish, spread approximately ½ cup of the italian gravy over the bottom of the pan. Layer half of the eggplant slices over the top of the sauce. Then spread 1 cup of the sauce over the eggplant and top with 1 cup of the mozzarella cheese and ¼ cup of the parmesan cheese. Repeat the second layer with the remaining eggplant slices, sauce, and cheeses.
Reduce oven temperature to 375° and bake uncovered for 20-30 minutes until cheese is melted and bubbly.

Nutrition Facts : ServingSize 1 square, Calories 240 kcal, Sugar 9 g, Sodium 1094 mg, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 24 g, Fiber 6 g, Protein 15 g, Cholesterol 74 mg, UnsaturatedFat 4 g

ONE SHEET CRISPY EGGPLANT PARM

One Sheet Crispy Eggplant Parm image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 cup panko breadcrumbs
1/2 cup freshly grated Parmesan (the fresher and finer, the crispier)
Kosher salt and freshly ground black pepper
1 medium eggplant, peeled and cut into 1/4-inch slices
2 large eggs, whisked
1/4 cup olive oil
2 cups favorite red sauce
8 ounces sliced whole-milk mozzarella from the deli
Fresh basil leaves, for topping

Steps:

Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Position a wire rack over a second baking sheet and set aside.
Mix the panko and Parmesan in a shallow bowl and season with salt and pepper. Season both sides of the eggplant with salt and pepper. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack.
Carefully remove the baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices panko-side down onto the oiled baking sheet. Dollop sauce directly on the center of each eggplant slice, then top with a nice slice of mozzarella (drape it over the sides of the eggplant for legendary crispy bits). Put immediately back on the bottom rack of the oven and bake until the bottoms are golden brown and the tops are melted and bubbly, 15 to 20 minutes.
Garnish each eggplant medallion with a basil leaf. Serve immediately, either individually or in a giant stack.

RAGÚ® NO-FRYING EGGPLANT PARMESAN

RAGÚ® No-Frying Eggplant Parmesan image

Breaded eggplant slices are baked then layered with lots of cheese and sauce for a delicious, family-favorite dinner.

Provided by RAGÚ®

Categories Trusted Brands: Recipes and Tips Ragu®

Time 1h35m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups plain dry bread crumbs
2 medium eggplants, peeled and cut into 1/4-inch-thick slices
4 large eggs, beaten with
3 tablespoons water
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
½ cup reduced-fat grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese

Steps:

Preheat oven to 350 degrees F. Place bread crumbs in medium bowl.
Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer ½ of the baked eggplant slices, then 1 cup Sauce and 1/4 cup Parmesan cheese; repeat layers. Cover with aluminum foil and bake 45 minutes.
Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.

Tips:

Use a sharp knife to cut the eggplant into even slices. This will help them cook evenly.
Soak the eggplant slices in salted water for 30 minutes. This will help to remove the bitterness from the eggplant.
Coat the eggplant slices in a mixture of breadcrumbs, Parmesan cheese, and Italian seasoning. This will give them a crispy coating.
Bake the eggplant slices in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until they are golden brown and crispy.
Layer the eggplant slices with tomato sauce, mozzarella cheese, and Parmesan cheese. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve the eggplant Parmesan immediately with a side of pasta or salad.

Conclusion:

No-Fry Sheet Pan Eggplant Parmesan is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a healthier alternative to traditional eggplant Parmesan, as it is baked instead of fried. This recipe is sure to please everyone at your table.