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.
I first made this Eggplant Parmesan Lasagna for a weekend dinner, and it quickly became a favorite in our house. The eggplant and cheese layers always remind me of Sunday meals with my grandmother.
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 (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: 1/4 cup, chopped (for garnish)
Instructions
- Prep Oven & 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 Eggplant:
- Dredge each slice in flour, dip in beaten eggs, then coat in 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.
- Make Sauce:
- Heat olive oil in a saucepan over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Prepare Cheese Mixture:
- In a bowl, mix ricotta with half of the Parmesan and all Pecorino Romano if using. Season with salt and pepper.
- Lower Oven Temperature:
- Reduce oven to 375°F (190°C).
- Assemble Lasagna:
- In a 9x13-inch baking dish, spread a thin layer of sauce. 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 Lasagna:
- Cover with foil and bake for 30 minutes. Uncover and bake 15 minutes until top is bubbly and golden.
- Rest & Serve:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Save to Pinterest Whenever we serve this lasagna at family gatherings, it's the first dish to disappear from the buffet. Even relatives who claim not to like eggplant always come back for seconds.
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife, and cutting board are needed for this recipe.
Allergen Information
Contains wheat, eggs, and milk from various cheeses. Always double-check packaged ingredients for additional allergens.
Nutritional Information (per serving)
Calories: 510. Total Fat: 23 g. Carbohydrates: 48 g. Protein: 26 g.
Save to Pinterest Eggplant Parmesan Lasagna brings a comforting taste of Italy to your table. Enjoy it with a side salad or a glass of Chianti for the perfect meal.
Common Recipe Questions
- → Can gluten-free noodles be used?
Yes, substitute gluten-free lasagna noodles and breadcrumbs for a wheat-free option without compromising flavor.
- → Is grilling the eggplant an option?
Grilled eggplant slices can be used for a lighter, less rich texture with a subtle smoky flavor.
- → How do I avoid a soggy casserole?
Salt and sweat the eggplant slices to remove excess moisture before breading and baking them.
- → What cheese alternatives are possible?
Ricotta, mozzarella, and Parmesan are traditional, but Pecorino Romano adds extra tang. Try low-fat cheeses for a lighter result.
- → What wine pairs well?
A light red wine, such as Chianti, beautifully complements the rich flavors of this hearty Italian-style bake.
- → How long should the dish rest before serving?
Let the bake rest 10–15 minutes after baking for easier slicing and to help flavors set.