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 always enjoy serving this eggplant Parmesan lasagna to my family because it brings everyone together over a delicious, satisfying meal.
Ingredients
- Vegetables: 2 large eggplants sliced lengthwise into 1/2-inch thick slices and 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
- Step 1:
- Preheat the oven to 400°F (200°C).
- Step 2:
- 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.
- Step 3:
- Bread the eggplant Dredge each slice in flour dip in beaten eggs then coat in breadcrumbs.
- Step 4:
- Arrange breaded eggplant on a parchment-lined baking sheet. Drizzle with olive oil and bake for 20 minutes flipping halfway until golden and tender.
- Step 5:
- Meanwhile 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.
- Step 6:
- In a bowl mix ricotta cheese with half of the Parmesan and all of the Pecorino Romano if using. Season with salt and pepper.
- Step 7:
- Reduce oven to 375°F (190°C).
- Step 8:
- Assemble the 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.
- Step 9:
- Cover with foil and bake for 30 minutes Uncover and bake 15 minutes more until top is bubbly and golden.
- Step 10:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Save to Pinterest Sharing this lasagna with my family always creates warm moments and delicious memories.
Additional Tips
For a lighter version grill eggplant slices instead of breading and baking.
Variations
Substitute gluten-free breadcrumbs and noodles for a gluten-free option.
Pairings
Pairs well with a light red wine such as Chianti.
Save to Pinterest This eggplant Parmesan lasagna is perfect for impressing guests while staying true to classic comfort food flavors.
Recipe FAQs
- → How do you prepare eggplant for this dish?
Slice eggplants lengthwise, sprinkle both sides with salt, and let them sweat for 30 minutes to draw out moisture before breading and baking.
- → Can I use gluten-free ingredients?
Yes, gluten-free breadcrumbs and noodles can be substituted to accommodate gluten sensitivities without altering the dish's essence.
- → What cheeses are used in the layering?
The dish uses ricotta, shredded mozzarella, grated Parmesan, and optionally grated Pecorino Romano for depth of flavor.
- → Is there a quicker way to cook the eggplant?
For a lighter or quicker preparation, eggplant slices can be grilled instead of breaded and baked.
- → What herbs enhance the sauce?
Dried oregano and basil combined with fresh basil garnish provide a classic Italian herb profile in the tomato sauce and final dish.
- → How long does the assembled casserole bake?
After assembly, bake covered for 30 minutes, then uncovered for an additional 15 minutes to achieve a bubbly golden top.