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 tried making this Eggplant Parmesan Lasagna for a chilly Sunday family dinner, and it quickly became a favorite. The combination of baked, breaded eggplant and tangy marinara sauce won over even the most dedicated meat lovers at our table.
Ingredients
- Eggplant: 2 large eggplants, sliced lengthwise into 1/2-inch thick slices, plus 1 tablespoon salt for sweating
- 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)
Instructions
- Preparation:
- 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.
- Breading:
- Dredge each eggplant slice in flour, then dip in beaten eggs, and coat with breadcrumbs.
- Baking the Eggplant:
- Arrange breaded eggplant slices on a parchment-lined baking sheet. Drizzle with olive oil and bake for 20 minutes, flipping halfway, until golden and tender.
- Preparing Sauce:
- Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté onion until soft. Add garlic, cook 1 minute, then stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Mixer Cheeses:
- In a bowl, mix ricotta cheese with half the Parmesan and all Pecorino Romano (if using). Season with salt and pepper.
- Assembly:
- Reduce oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of sauce. Place three lasagna noodles over sauce. Layer half the baked eggplant slices over noodles, spread half of the ricotta mixture, then sprinkle with one-third of 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.
- Baking:
- Cover dish with foil and bake for 30 minutes. Uncover and bake additional 15 minutes until top is bubbly and golden.
- Rest and Serve:
- Let lasagna rest for 10–15 minutes before slicing. Garnish with fresh basil.
Save Sharing this lasagna at our family table always leads to laughter as everyone tries to sneak the crispiest, cheesiest corner slice. Even the kids get excited about layering the ingredients together.
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife, and cutting board are all you need for this recipe.
Allergen Information
Contains: Wheat (flour, breadcrumbs, lasagna noodles), eggs, and milk (ricotta, mozzarella, Parmesan, Pecorino Romano). Double-check labels if using store-bought cheese or sauce.
Nutritional Information (per serving)
Calories: 510, Total Fat: 23 g, Carbohydrates: 48 g, Protein: 26 g.
Save Eggplant Parmesan Lasagna makes any dinner feel special. Garnish liberally with basil for a fresh finishing touch.
Recipe FAQs
- → How do I prevent soggy eggplant layers?
Salting and patting dry the eggplant slices before breading helps remove excess moisture, yielding firmer layers.
- → Can I substitute regular lasagna noodles for no-boil?
Yes, precook standard lasagna noodles before assembling to ensure the proper texture in the final bake.
- → Is grilling the eggplant a good alternative?
Grilling reduces oil and calories while adding a smoky flavor, making for a lighter and delicious variation.
- → How to make this dish gluten-free?
Use gluten-free breadcrumbs and noodles for an easy adaptation that suits gluten-sensitive eaters.
- → What cheeses work best in the layers?
Ricotta, mozzarella, and Parmesan are classic choices, while Pecorino Romano adds extra savory depth if desired.
- → Can I prepare this meal ahead of time?
Assemble and refrigerate the dish up to a day ahead, then bake when ready for stress-free entertaining.