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 made Eggplant Parmesan Lasagna for a weekend dinner, and it quickly became a favorite. Everyone loved the creamy cheese and savory eggplant that turned classic lasagna into something unique.
Ingredients
- Vegetables: 2 large eggplants sliced lengthwise into 1/2-inch thick slices, 1 tablespoon salt (for sweating eggplant)
- 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
- Prepare Eggplant:
- 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 slices on parchment-lined baking sheet. Drizzle with olive oil and bake at 400°F (200°C) for 20 minutes, flipping halfway, until golden and tender.
- Prepare Sauce:
- Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté onion until soft, then add garlic and cook 1 minute. Stir in marinara, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Mix Ricotta:
- In a bowl, mix ricotta cheese with half the Parmesan and all the Pecorino Romano (if using). Season with salt and pepper.
- Assemble Lasagna:
- Reduce oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of sauce on the bottom. Place 3 lasagna noodles over sauce. Layer half baked eggplant slices over noodles. Spread half of ricotta mixture, then sprinkle with 1/3 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.
- Bake:
- Cover lasagna with foil and bake for 30 minutes. Uncover and bake 15 minutes more, until top is bubbly and golden.
- Rest and Serve:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Save This dish brings everyone to the table with smiles and seconds, always sparking stories about Nonna's kitchen and Italian comfort food.
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife and cutting board
Allergen Information
Contains: Wheat (flour, breadcrumbs, lasagna noodles), eggs, and milk. Double-check labels if using pre-made cheese or sauce.
Nutritional Information
Per serving: 510 calories, 23 g total fat, 48 g carbohydrates, 26 g protein
Save This lasagna is even better the next day and makes outstanding leftovers. Enjoy every bite with a glass of light red wine.
Recipe FAQ Section
- → How should I prepare the eggplant for this dish?
Slice the eggplant lengthwise and sprinkle with salt to draw out moisture. After 30 minutes, pat dry before breading and baking for a tender texture.
- → Can I make this dish gluten-free?
Yes, substitute regular breadcrumbs and lasagna noodles with gluten-free alternatives to suit dietary needs.
- → What cheeses are best for layering?
Ricotta, shredded mozzarella, grated Parmesan, and optionally Pecorino Romano create a rich, creamy, and flavorful layering.
- → Is it possible to grill the eggplant instead of baking?
Absolutely, grilling the eggplant slices before assembling adds a smoky flavor and reduces oil usage for a lighter option.
- → How long should the casserole rest after baking?
Let the dish rest for 10–15 minutes before slicing to allow the layers to set and flavors to meld.