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 this Eggplant Parmesan Lasagna for my family on a chilly Sunday evening, and it immediately became one of our favorite comfort meals. The combination of gooey mozzarella and golden Parmesan topping always has everyone scraping their plates clean.
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 (optional): 1/2 cup grated
- 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 noodles (or regular, pre-cooked)
- Fresh basil leaves: 1/4 cup, chopped (for garnish)
Instructions
- Prep and Sweat Eggplant:
- Preheat the 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.
- Bread the Eggplant:
- Dredge each slice in flour, dip in beaten eggs, then coat in breadcrumbs.
- Bake Eggplant Slices:
- 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 Tomato 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:
- Mix ricotta cheese with half of the Parmesan and all of the Pecorino Romano (if using). Season with salt and pepper.
- Reduce Oven and Assemble Lasagna:
- Reduce oven to 375°F (190°C). Spread a thin layer of sauce on bottom of a 9x13-inch baking dish. 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 dish with foil and bake for 30 minutes. Uncover and bake 15 minutes more, until top is bubbly and golden.
- Cool and Serve:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Save Gathering around the table to dig into this bubbling eggplant lasagna always brings my family together for cozy conversation and second helpings. Everyone from kids to grandparents looks forward to the cheesy middle and crispy topping.
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 (ricotta, mozzarella, Parmesan, Pecorino Romano). Double-check ingredient labels if using packaged products.
Nutritional Information
Per serving: 510 calories, 23 g total fat, 48 g carbohydrates, 26 g protein
Save Let the lasagna rest before slicing for perfect layers. Garnish with fresh basil to add color and bright flavor.
Recipe Guide
- → How should eggplant be prepared before baking?
Slice the eggplant and salt both sides to draw out moisture. After 30 minutes, pat dry to reduce bitterness and improve texture before breading and baking.
- → Can the eggplant be grilled instead of baked?
Yes, grilling the eggplant slices is a lighter alternative that adds a smoky flavor while maintaining tenderness before layering.
- → What cheeses are used in this dish?
Ricotta, shredded mozzarella, grated Parmesan, and optionally Pecorino Romano are combined for a creamy and flavorful cheese blend.
- → How is the sauce prepared?
A marinara sauce is sautéed with garlic, onion, oregano, basil, and olive oil, then simmered to develop rich Italian flavors.
- → Are there gluten-free options for this dish?
Substituting gluten-free breadcrumbs and noodles allows for a gluten-free version without compromising taste.
- → What are suitable serving suggestions?
This hearty casserole pairs well with a light red wine such as Chianti and can be garnished with fresh chopped basil for added aroma.