Save to Pinterest 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 tried making Eggplant Parmesan Lasagna, my family was skeptical about skipping the traditional meat sauce. But after tasting the golden, cheesy layers and tender eggplant slices, it became a regular request for our Sunday dinners. Even non-vegetarians go back for seconds!
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
- Dried oregano: 1/2 teaspoon
- Dried basil: 1/2 teaspoon
- Salt and pepper: to taste
- No-boil lasagna noodles: 9 (or regular, pre-cooked)
- Fresh basil leaves: 1/4 cup, chopped (for garnish)
Instructions
- Prep Oven and Eggplant:
- Preheat 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 the Eggplant:
- Dredge each eggplant slice in flour, dip in beaten eggs, then coat with breadcrumbs.
- Bake Eggplant:
- Arrange breaded eggplant on a parchment-lined baking sheet. Drizzle with olive oil and bake for 20 minutes, flipping halfway, until golden and tender.
- Prepare Sauce:
- Heat 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.
- Mix Ricotta:
- In a bowl, combine ricotta cheese with half the Parmesan and all Pecorino Romano (if using). Season with salt and pepper.
- Reduce Oven Temperature:
- Lower oven to 375°F (190°C).
- Layer Lasagna:
- In a 9x13-inch baking dish, spread a thin layer of sauce on the bottom. Place 3 noodles over sauce. Add half the baked eggplant slices, half the ricotta mixture, and 1/3 of the mozzarella. Add another layer of sauce. Repeat with remaining noodles, eggplant, ricotta, and mozzarella. Top with final noodles, remaining sauce, mozzarella, and Parmesan.
- Bake Lasagna:
- Cover with foil and bake for 30 minutes. Uncover and bake 15 minutes more until bubbly and golden.
- Rest and Garnish:
- Let rest 10–15 minutes before slicing. Garnish with chopped fresh basil.
Save to Pinterest Sharing Eggplant Parmesan Lasagna at the table always brings smiles, with everyone reaching for generous helpings. It's become our family go-to for cozy weekends or special occasions, when we want something nostalgic yet nourishing.
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife, and cutting board will help make prep smooth and assembly organized.
Allergen Information
Contains wheat, eggs, and milk. Double-check cheese and sauce labels if using store-bought items to ensure safety for family and guests.
Nutritional Information
Each serving provides approximately 510 calories, 23 grams of total fat, 48 grams of carbohydrates, and 26 grams of protein.
Save to Pinterest Serve Eggplant Parmesan Lasagna with a light salad or rustic bread for a comforting, complete meal. Leftovers reheat wonderfully for next-day enjoyment.
Questions & Answers
- → How can I prepare eggplant to avoid sogginess?
Slice the eggplant and sprinkle salt on both sides. Let it sit for 30 minutes to draw out moisture, then pat dry before breading.
- → What cheeses are ideal for this dish?
Ricotta provides creaminess, mozzarella melts for gooey texture, and Parmesan adds a savory, golden crust finish.
- → Can I make a gluten-free alternative?
Yes, substitute regular breadcrumbs and lasagna noodles with gluten-free versions to maintain texture and layering.
- → Is it possible to grill the eggplant instead of baking?
Grilling eggplant slices before assembling adds a smoky flavor and reduces breading steps while keeping layers tender.
- → What herbs enhance the flavor of this lasagna?
Fresh basil garnish and dried oregano and basil in the sauce create a classic Italian herb profile that brightens the dish.