Thanksgiving Sheet Pan Mushroom Parmigiana


Sheet Pan Mushroom Parmigiana


4 servings

Prep Time

15 minutes

Cooking Time

20 minutes

Total Time

35 minutes Ingredients: - 16 oz cremini or baby bella mushrooms, halved if large - 1 medium eggplant, sliced into rounds about ½ inch thick - ¼ cup olive oil, divided - Salt and black pepper to taste - 2 cups marinara sauce - 8 oz mozzarella cheese, shredded - Fresh basil leaves for garnishing


  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
  2. In a mixing bowl, toss the mushrooms and eggplant slices with half of the olive oil until evenly coated. Season generously with salt and black pepper.
  3. Arrange the seasoned mushrooms and eggplant in a single layer on the prepared sheet pan. Bake in the preheated oven for 15 minutes, flipping halfway through, until tender and golden brown.
  4. Remove the sheet pan from the oven and lower the temperature to 375°F (190°C).
  5. Spread an even layer of marinara sauce over the roasted vegetables on the sheet pan. Top with the shredded mozzarella cheese.
  6. Return the sheet pan to the oven and bake for another 5-10 minutes, just until the cheese is melted and bubbly. Be careful not to overcook as it can cause the vegetables to become soggy.
  7. Garnish with fresh basil leaves before serving. Enjoy!