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 remember the first time I baked this eggplant parmesan lasagna for my family: the bubbling cheese and golden crust had everyone rushing to the table. It has since become a requested favorite for both weeknights and special occasions.
Ingredients
- Eggplant: 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, plus more for drizzling
- Garlic: 3 cloves, minced
- Onion: 1 small, finely chopped
- Dried oregano: 1/2 teaspoon
- Dried basil: 1/2 teaspoon
- Salt and pepper: to taste
- Lasagna noodles: 9 no-boil noodles (or regular, pre-cooked)
- Fresh basil leaves: 1/4 cup, chopped, for garnish
Instructions
- Preheat oven:
- Preheat the oven to 400°F (200°C).
- Sweat 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.
- 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 2 tablespoons 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.
- Prepare ricotta mixture:
- In a bowl, mix ricotta cheese with half of the Parmesan and all of the 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 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:
- 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 Serving this lasagna brings back fond memories of gathering around the table, everyone eager for that first cheesy slice. The leftovers make a delicious lunch the next day, if there happen to be any!
Serving Suggestions
Pair this eggplant parmesan lasagna with a simple green salad and crusty bread for a truly satisfying meal. A glass of light red wine such as Chianti complements the flavors perfectly.
Allergen Information
This dish contains wheat (flour, breadcrumbs, lasagna noodles), eggs, and milk (ricotta, mozzarella, Parmesan, Pecorino Romano). Double-check cheese and sauce labels if using pre-made products.
Nutritional Information
Each serving has approximately 510 calories, 23 g total fat, 48 g carbohydrates, and 26 g protein.
Save This eggplant parmesan lasagna is the ultimate comfort dish to share. Enjoy the hearty flavors and the warmth it brings to your table!
Recipe FAQs
- → How should eggplant be prepared for this dish?
Slice eggplant lengthwise, salt to remove moisture, then bread and bake until tender and golden.
- → Can I use pre-made sauce?
Yes, store-bought marinara sauce works well, but homemade sauce enhances flavor.
- → Is it possible to make this gluten-free?
Substitute gluten-free breadcrumbs and noodles to adapt the layers accordingly.
- → What cheeses are used for layering?
Ricotta, shredded mozzarella, and grated Parmesan combine for creamy, melty textures.
- → How do I achieve a golden crust on top?
Bake uncovered in the last 15 minutes to brown the cheeses and develop a crisp crust.