Pin 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.
This Eggplant Parmesan Lasagna quickly became a staple in my kitchen after I tried it during a cozy family night. The balance of flavors and textures reminds me of classic Italian comfort, yet it's always a hit with both adults and kids at the table.
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. Pat dry with paper towels.
- Bread Eggplant:
- Dredge each slice in flour, dip in beaten eggs, then coat in breadcrumbs.
- Bake Eggplant:
- Arrange breaded slices on a 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 for about 5 minutes. Add garlic and cook 1 minute more. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Mix Ricotta:
- In a bowl, mix ricotta cheese with half of the Parmesan and all of the Pecorino Romano (if using). Season with salt and pepper.
- Assemble Lasagna:
- Reduce oven to 375°F (190°C). Spread sauce in the bottom of a 9x13-inch baking dish. Layer noodles, half the baked eggplant, half the ricotta mixture, one third of mozzarella, sauce, remaining noodles, eggplant, ricotta, mozzarella, top noodles, remaining sauce, and cheeses.
- Bake:
- Cover dish with foil and bake for 30 minutes. Uncover and bake 15 minutes longer until top is bubbly and golden.
- Rest and Garnish:
- Let lasagna rest 10–15 minutes before slicing. Garnish with fresh basil.
Pin When I made this for our Sunday dinner, everyone reached for seconds and asked for the recipe. Sharing a favorite lasagna with my family always brings back warm memories of weekend gatherings.
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife and cutting board
Allergen Information
Contains wheat (flour, breadcrumbs, noodles), eggs, milk (ricotta, mozzarella, Parmesan, Pecorino Romano). Double-check cheese and sauce labels for allergens if using pre-made products.
Nutritional Information
Per serving: Calories 510, Total Fat 23 g, Carbohydrates 48 g, Protein 26 g
Pin Eggplant Parmesan Lasagna makes an impressive centerpiece at any meal. Serve with a light salad and enjoy its comforting flavor.
Recipe FAQ
- → How do you prepare eggplant for layering?
Slice eggplant lengthwise, sprinkle both sides with salt to draw out moisture, then pat dry before breading and baking or grilling.
- → What cheeses are used in the layering?
Ricotta cheese is mixed with Parmesan and optional Pecorino Romano, and shredded mozzarella is layered on top.
- → Can I make this dish gluten-free?
Yes, substitute gluten-free breadcrumbs and gluten-free lasagna noodles for a gluten-free version.
- → What is the best way to achieve a golden crust?
Baking with a final layer of mozzarella and Parmesan cheese uncovered during the last 15 minutes creates a bubbly, golden crust.
- → How long should the dish rest before serving?
Letting it rest 10–15 minutes allows the layers to set, making it easier to slice and enhancing flavors.