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 still remember the first time I made this Eggplant Parmesan Lasagna for a big Sunday dinner. Everyone loved the creamy layers and crispy golden top, with plenty of requests 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
- Prepare 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.
- Breading:
- Dredge each eggplant 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.
- 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, mix ricotta cheese with half the Parmesan and all of the Pecorino Romano (if using). Season with salt and pepper.
- Prepare for Assembly:
- Reduce oven to 375°F (190°C).
- Assemble Lasagna:
- 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 Lasagna:
- Cover with foil and bake for 30 minutes. Uncover and bake 15 minutes more, until top is bubbly and golden.
- Rest and Garnish:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Save to Pinterest Whenever my family visits, Eggplant Parmesan Lasagna is always requested. There's something special about sharing generous helpings at the dinner table, watching everyone dig in and enjoy the cheesy goodness together!
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife, and cutting board are essential for preparing and assembling this recipe.
Allergen Information
This dish contains wheat, eggs, and milk. If using pre-made products, double-check cheese and sauce labels for allergens.
Nutritional Information (per serving)
Calories: 510, Total Fat: 23 g, Carbohydrates: 48 g, Protein: 26 g
Save to Pinterest Serve hot with a side salad and enjoy the comforting flavors. This lasagna is perfect for leftovers and makes a great packed lunch the next day.
Recipe FAQs
- → How should eggplant be prepared before layering?
Slice the eggplant lengthwise and salt both sides to draw out moisture. After 30 minutes, pat dry before breading and baking to ensure tenderness and reduce bitterness.
- → Can I use pre-made sauce for this dish?
Yes, store-bought marinara can be used, but simmering it with garlic, onion, and herbs enhances the flavor significantly.
- → What cheeses are essential for the layers?
Ricotta creates a creamy texture, mozzarella adds gooeyness, and Parmesan forms a flavorful golden crust on top.
- → Is it possible to make a gluten-free version?
Replace the breadcrumbs and lasagna noodles with gluten-free alternatives to suit dietary needs without sacrificing taste.
- → How long should the assembled dish be baked?
Cover and bake for 30 minutes at 375°F, then uncover and bake 15 more minutes to achieve a bubbly and golden top.
- → Can eggplant be grilled instead of breaded and baked?
Yes, grilling eggplant slices offers a lighter alternative while maintaining smoky flavor and tenderness.