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.
The first time I made eggplant parmesan lasagna, my kitchen filled with the aroma of roasting garlic and bubbling cheese. Each step was straightforward and the finished dish quickly became a favorite at our family reunions.
Ingredients
- Eggplants: 2 large, sliced lengthwise into 1/2-inch thick slices
- Salt (for sweating eggplant): 1 tablespoon
- 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 (optional): 1/2 cup, grated
- Marinara sauce: 4 cups (homemade or store-bought)
- Olive oil: 2 tablespoons
- Garlic: 3 cloves, minced
- Onion: 1 small, finely chopped
- Dried oregano: 1/2 teaspoon
- Dried basil: 1/2 teaspoon
- Salt and pepper: to taste
- No-boil lasagna noodles (or regular, pre-cooked): 9
- Fresh basil leaves (for garnish): 1/4 cup, chopped
Instructions
- Prepare the Oven:
- Preheat the oven to 400°F (200°C).
- Sweat Eggplant:
- Lay eggplant slices on baking sheet and sprinkle with salt. Let sit 30 minutes, then pat dry with paper towels.
- Bread Eggplant:
- Dredge slices in flour, dip in beaten eggs, then coat in breadcrumbs.
- Bake Eggplant:
- Arrange on parchment-lined baking sheet. Drizzle with olive oil and bake 20 minutes, flipping halfway, until golden and tender.
- Prepare Sauce:
- Heat olive oil in saucepan over medium. Sauté onion 5 minutes until soft, add garlic 1 minute more. Stir in marinara, oregano, basil, salt, pepper. Simmer 10 minutes.
- Mix Cheese:
- In a bowl, combine ricotta, half Parmesan, and all Pecorino Romano if using. Season.
- Reduce Oven Heat:
- Lower oven to 375°F (190°C).
- Assemble Lasagna:
- Layer sauce in 9x13-inch dish. Add noodles, half eggplant, half ricotta mix, 1/3 mozzarella, more sauce. Repeat all layers. Top with last noodles, sauce, mozzarella and Parmesan.
- Bake Lasagna:
- Cover with foil and bake 30 minutes. Uncover and bake 15 minutes more, until bubbly and golden.
- Rest and Garnish:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Save Eggplant parmesan lasagna is always the star at our Sunday table, especially when we share leftovers for weeknight dinners. My kids love helping sprinkle cheese on top every single time.
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife and cutting board.
Nutritional Information
Per serving: 510 calories, 23 g total fat, 48 g carbohydrates, 26 g protein.
Notes
For a lighter version, grill the eggplant instead of breading and baking; use gluten-free breadcrumbs and noodles for dietary restrictions; pairs well with a light red wine such as Chianti.
Save Serve hot and enjoy with a fresh green salad. Trust me, leftovers taste even better the next day!
Recipe FAQ
- → How do you prepare eggplant for this dish?
Slice the eggplant lengthwise, sprinkle with salt to draw out moisture for 30 minutes, then pat dry before breading and baking.
- → Can I use pre-made marinara sauce?
Yes, store-bought marinara works well, though homemade sauce adds fresh flavor and control over seasoning.
- → What cheeses are layered in this dish?
Ricotta, shredded mozzarella, grated Parmesan, and optionally Pecorino Romano create a creamy, savory mix.
- → Is it possible to make a gluten-free version?
Yes, substitute gluten-free breadcrumbs and lasagna noodles to accommodate gluten-free diets.
- → How long should the dish rest after baking?
Let it rest for 10–15 minutes before slicing to allow layers to set and flavors to meld.
- → What is a good wine pairing?
A light red wine, such as Chianti, complements the rich tomato and cheese flavors beautifully.