Save 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.
I first made this Eggplant Parmesan Lasagna for my family on a weekend, and the aroma quickly filled our home with anticipation. The blend of creamy cheeses and golden eggplant was so irresistible that everyone returned for seconds!
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Ingredients
- Vegetables: 2 large eggplants, sliced lengthwise into 1/2-inch thick slices; 1 tablespoon salt (for sweating eggplant)
- Breading: 1 cup all-purpose flour; 2 large eggs, beaten; 1 1/2 cups Italian-style breadcrumbs
- Cheeses: 2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 3/4 cup grated Parmesan cheese; 1/2 cup grated Pecorino Romano cheese (optional)
- Sauce: 4 cups marinara sauce (homemade or store-bought); 2 tablespoons olive oil; 3 cloves garlic, minced; 1 small onion, finely chopped; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; Salt and pepper, to taste
- For Assembly: 9 no-boil lasagna noodles (or regular, pre-cooked); 1/4 cup fresh basil leaves, chopped (for garnish)
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Instructions
- Prepare the eggplant:
- Preheat the oven to 400°F (200°C). Lay eggplant slices on a baking sheet and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
- Bread and bake:
- Dredge each slice in flour, dip in beaten eggs, then coat in breadcrumbs. Arrange breaded eggplant on a parchment-lined baking sheet. Drizzle with olive oil and bake for 20 minutes, flipping halfway, until golden and tender.
- Make the sauce:
- Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute more. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Prepare ricotta mixture:
- In a bowl, mix ricotta cheese with half of the Parmesan and all of the Pecorino Romano (if using). Season with salt and pepper.
- Layer and assemble:
- Reduce oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of sauce on the bottom. Place 3 lasagna noodles over sauce. Layer half the baked eggplant slices over noodles. Spread half of the ricotta mixture, then sprinkle with 1/3 of the mozzarella. Add another layer of sauce. Repeat with remaining noodles, eggplant, ricotta, and mozzarella. Top with final noodles, remaining sauce, and remaining mozzarella and Parmesan.
- Bake the lasagna:
- Cover with foil and bake for 30 minutes. Uncover and bake 15 minutes more, until top is bubbly and golden.
- Finish and serve:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Save My kids always help with the layering steps, making this recipe a true family event. Sharing slices at our table creates wonderful memories every time.
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Serving Suggestions
This dish pairs perfectly with a fresh green salad and crusty garlic bread. For a beverage, a light red wine such as Chianti elevates the meal.
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife and cutting board.
Allergen & Nutrition Info
Contains: Wheat (flour, breadcrumbs, lasagna noodles), Eggs, Milk (ricotta, mozzarella, Parmesan, Pecorino Romano). Each serving: Calories 510, Total Fat 23 g, Carbohydrates 48 g, Protein 26 g. Double-check cheese and sauce labels for allergens if using pre-made products.
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Enjoy this comforting Eggplant Parmesan Lasagna with loved ones. It is sure to become a favorite at your table.
Recipe FAQ
- → How should I prepare the eggplant for best texture?
Slicing eggplant and sprinkling salt on both sides helps draw out moisture, preventing sogginess and ensuring tender yet firm layers after baking.
- → Can I make this dish gluten-free?
Yes, substitute regular breadcrumbs and lasagna noodles with gluten-free versions to suit dietary needs without compromising flavor.
- → What cheeses are used in this layered dish?
The dish uses a blend of ricotta, shredded mozzarella, grated Parmesan, and optionally Pecorino Romano for a creamy, savory finish.
- → Is it possible to grill the eggplant instead of baking?
Grilling the eggplant offers a lighter variation, adding a smoky flavor while reducing preparation time.
- → What herbs enhance the sauce’s flavor?
Dried oregano, basil, and fresh basil garnish contribute aromatic earthiness and freshness to the tomato sauce and final dish.
