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 making this Eggplant Parmesan Lasagna on a rainy evening for my family. Everyone gathered around the table, the aroma filling the kitchen, and even the kids were excited 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
- Lasagna noodles: 9 no-boil (or regular, pre-cooked)
- Fresh basil leaves: 1/4 cup, chopped (for garnish)
Instructions
- Prepare Oven & Eggplant:
- Preheat oven to 400°F (200°C). Lay eggplant slices on baking sheet. Sprinkle both sides with salt. Let sit 30 minutes to draw out moisture. Pat dry with paper towels.
- Bread the Eggplant:
- Dredge each eggplant slice in flour. Dip in beaten eggs. Coat in breadcrumbs.
- Bake Eggplant:
- Arrange breaded slices on parchment-lined baking sheet. Drizzle with olive oil. Bake 20 minutes, flipping halfway, until golden and tender.
- Make Sauce:
- Heat 2 tablespoons olive oil in saucepan over medium. Sauté onion 5 minutes. Add garlic, cook 1 minute. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer 10 minutes.
- Mix Cheeses:
- In bowl, mix ricotta with half the Parmesan and all Pecorino Romano (if using). Season with salt and pepper.
- Reduce Oven & Assemble Lasagna:
- Reduce oven to 375°F (190°C). In 9x13-inch baking dish, spread sauce, place 3 noodles, layer half baked eggplant, spread half ricotta mixture, sprinkle 1/3 mozzarella, add sauce. Repeat with remaining noodles, eggplant, ricotta, mozzarella. Top with final noodles, remaining sauce, mozzarella, and Parmesan.
- Bake & Serve:
- Cover with foil. Bake 30 minutes. Uncover, bake 15 minutes more, until top is bubbly and golden. Rest 10–15 minutes before slicing. Garnish with fresh basil.
Save This recipe quickly became a weekend favorite in our home, especially when topped with extra fresh basil fresh from our garden.
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, milk (ricotta, mozzarella, Parmesan, Pecorino Romano). Always double-check labels if using pre-made ingredients.
Nutritional Information (per serving)
Calories: 510, Total Fat: 23 g, Carbohydrates: 48 g, Protein: 26 g
Save Enjoy this comforting dish with a simple green salad or a glass of light red wine. It makes every dinner feel extra special.
Kitchen Guide
- → How do you prepare the eggplant slices before baking?
Slice the eggplant, sprinkle with salt to draw out moisture for 30 minutes, then pat dry before breading and baking for crispiness.
- → What cheeses are used in this layered dish?
The dish combines creamy ricotta, shredded mozzarella, and grated Parmesan, with optional Pecorino Romano for added depth.
- → Can I use pre-made marinara sauce?
Yes, store-bought marinara sauce works well, but homemade sauce enhances the fresh, savory flavor.
- → What is the best way to assemble the layers?
Start with sauce on the baking dish bottom, then alternate no-boil noodles, baked eggplant, ricotta mix, shredded mozzarella, and sauce, repeating layers.
- → Are there alternatives for breading the eggplant?
For a lighter option, grill eggplant slices instead of breading and baking to reduce calories and retain texture.
- → How long does the assembled dish bake?
Cover with foil and bake 30 minutes, uncover, then bake an additional 15 minutes until bubbly and golden on top.