Save Pin A comforting Italian-inspired casserole layering tender eggplant, rich tomato sauce, creamy ricotta, and gooey mozzarella, finished with a golden Parmesan crust. Perfect for family dinners or gatherings.
Eggplant Parmesan Lasagna quickly became a family favorite the first time I made it. The blend of savory cheeses and hearty eggplant always brings everyone to the table with excitement.
Ingredients
- Eggplants: 2 large, sliced lengthwise into 1/2-inch thick slices
- Salt: 1 tablespoon, for sweating eggplant
- All-purpose flour: 1 cup
- Eggs: 2 large, beaten
- Italian-style breadcrumbs: 1 1/2 cups
- Ricotta cheese: 2 cups
- Mozzarella cheese: 2 cups, shredded
- Parmesan cheese: 3/4 cup, grated
- Pecorino Romano cheese: 1/2 cup, grated (optional)
- Marinara sauce: 4 cups (homemade or store-bought)
- Olive oil: 2 tablespoons
- Garlic: 3 cloves, minced
- Onion: 1 small, finely chopped
- Oregano: 1/2 teaspoon, dried
- Basil: 1/2 teaspoon, dried
- Salt and pepper: to taste
- Lasagna noodles: 9 no-boil, or regular pre-cooked
- Fresh basil leaves: 1/4 cup, chopped for garnish
Instructions
- Prep oven & eggplant:
- Preheat oven to 400°F (200°C). Lay eggplant slices on baking sheet and sprinkle both sides with salt. Let sit 30 minutes, then pat dry.
- Bread eggplant:
- Dredge slices in flour, dip in eggs, coat in breadcrumbs.
- Bake eggplant:
- Arrange on parchment-lined sheet, drizzle olive oil, bake 20 minutes, flipping halfway, until golden.
- Sauce prep:
- Heat olive oil in saucepan. Sauté onion 5 minutes. Add garlic and cook 1 minute. Stir in marinara, oregano, basil, salt, pepper. Simmer 10 minutes.
- Mix ricotta:
- Combine ricotta, half Parmesan, all Pecorino Romano (if using). Season with salt and pepper.
- Lower oven:
- Reduce oven to 375°F (190°C).
- Assembly:
- In 9x13-inch dish: spread sauce, layer noodles, eggplant, ricotta mixture, mozzarella. Repeat layers, ending with noodles, sauce, mozzarella, Parmesan.
- Bake:
- Cover with foil. Bake 30 minutes; uncover and bake 15 minutes more until golden.
- Finish:
- Let rest 10–15 minutes. Garnish with fresh basil.
Save Pin This lasagna is always requested at birthdays, and leftovers are enjoyed for lunch the next day by my kids. Sharing this baked dish has become a tradition in our home.
Required Tools
You will need a baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife, and cutting board for prepping and baking.
Allergen Information
Contains wheat (flour, breadcrumbs, noodles), eggs, and milk (cheeses). Always check sauce and cheese labels for potential allergens if using store-bought products.
Nutritional Information
Each serving (1/6th of the pan) contains about 510 calories, 23 g fat, 48 g carbohydrates, and 26 g protein, making it a hearty vegetarian entrée.
Save Pin Serve Eggplant Parmesan Lasagna warm alongside a crisp green salad or crusty bread. Its flavors and textures are sure to impress every guest.
Recipe FAQs
- → How do I prepare the eggplant slices properly?
Slice eggplants lengthwise about 1/2-inch thick, sprinkle with salt, and let them sit for 30 minutes to remove excess moisture. Then, pat dry before breading.
- → Can I make the tomato sauce from scratch?
Yes, sauté garlic and onion in olive oil, then add crushed tomatoes, oregano, basil, salt, and pepper. Simmer to develop rich flavors.
- → What’s the best way to assemble the layers?
Start with a thin layer of sauce, then noodles, followed by baked eggplant, ricotta mixture, mozzarella, and repeat. Finish with sauce and cheeses on top.
- → How long should I bake the assembled dish?
Bake covered at 375°F for 30 minutes, then uncovered for 15 minutes until the top is bubbly and golden brown.
- → Are there alternatives for breading eggplant?
For a lighter variation, grill the eggplant slices instead of breading and baking. This reduces oil use and keeps them tender.
- → Can gluten-free options be used?
Yes, substitute regular breadcrumbs and lasagna noodles with gluten-free versions to accommodate dietary restrictions without compromising flavor.