Mediterranean Vegetable Pan
25 min • 280 cal
Italian • Vegetarian
Eggplant Parmesan One Pan
40 minMedium4 servings
🧮Serving Size Calculator
4
servings
360
calories
14g
protein
32g
carbs
20g
fat
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 cup panko breadcrumbs
- 1/2 cup parmesan cheese, freshly grated
- 1 tsp Italian seasoning
- 2 large eggs, beaten
- 2 cups marinara sauce
- 1.5 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
- 2 tbsp olive oil
- 1/2 tsp sea salt (adjust to taste)
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp red pepper flakes
Instructions
- 1
Salt eggplant slices generously and let sit for 30 minutes to draw out moisture. Pat completely dry with paper towels.
- 2
Preheat oven to 400F (200C).
- 3
In a shallow bowl, mix panko, parmesan, Italian seasoning, salt, pepper, and red pepper flakes.
- 4
Dip eggplant slices in beaten eggs, then coat thoroughly in the breadcrumb mixture, pressing firmly.
- 5
Heat olive oil in a large oven-safe skillet over medium heat. Brown eggplant slices for 2-3 minutes per side until golden. Work in batches if needed.
- 6
Spread 1/2 cup marinara in the bottom of the same skillet or a 9x13 baking dish.
- 7
Layer eggplant slices in the pan, overlapping slightly. Spoon remaining marinara over the eggplant.
- 8
Top generously with shredded mozzarella cheese.
- 9
Bake for 18-22 minutes until cheese is bubbly and golden brown.
- 10
Let rest for 5 minutes. Garnish with fresh basil and serve.
Pro Tips
💡
Salt the eggplant and let it sit for 30 minutes before cooking - it draws out moisture and prevents a soggy casserole.
💡
Panko breadcrumbs create a lighter, crunchier crust than regular breadcrumbs - do not skip the parmesan mixed in either.
💡
Let the pan rest for 5 minutes before serving - it holds together much better when sliced.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How to make Eggplant Parmesan One Pan?
Follow the step-by-step instructions above. This recipe takes about 40 min and is rated medium difficulty.
Is Eggplant Parmesan One Pan suitable for meal prep?
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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