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 on a chilly weekend, eager to share a warming, cheesy dish with my family. The kitchen filled with the scent of baking eggplant and bubbling marinara, and each step added a new delicious layer to the anticipation.
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 the oven:
- Preheat the oven to 400°F (200°C).
- Sweat the 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 the eggplant:
- Dredge each slice in flour, dip in beaten eggs, then coat in breadcrumbs.
- Bake the 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.
- Prepare the sauce:
- Heat 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.
- Mix the 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.
- Change oven temperature:
- Reduce oven to 375°F (190°C).
- Layer 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.
- Bake:
- Cover with foil and bake for 30 minutes. Uncover and bake 15 minutes more, until top is bubbly and golden.
- Rest and serve:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Save We always make this lasagna for birthdays or special Sunday suppers. Everyone gathers in the kitchen to help layer the eggplant and cheeses, sharing stories while anticipating the first gooey slice.
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife and cutting board
Allergen Information
Contains wheat, eggs, and milk. Double-check cheese and sauce labels if using store-bought products.
Nutritional Information
Calories per serving: 510. Total Fat: 23 g. Carbohydrates: 48 g. Protein: 26 g.
Save This lasagna is best enjoyed fresh from the oven with a sprinkle of basil. Leftovers taste great reheated for lunch the next day!
Recipe FAQs
- → How do you prepare eggplant for this dish?
Sliced eggplant is salted and rested to draw out excess moisture, then breaded with flour, egg, and Italian-style breadcrumbs before baking.
- → Can I use gluten-free alternatives?
Yes, gluten-free breadcrumbs and noodles can be substituted to accommodate dietary needs without impacting flavor much.
- → What cheeses are included in this dish?
The casserole layers ricotta, shredded mozzarella, grated Parmesan, and optionally Pecorino Romano for added depth.
- → Is there a shortcut for preparing noodles?
No-boil lasagna noodles are recommended to simplify assembly and reduce preparation time.
- → How is the sauce made flavorful?
The marinara sauce is simmered with sautéed onion, garlic, olive oil, oregano, basil, salt, and pepper to build rich, balanced flavor.
- → Can eggplant be grilled instead of baked?
Yes, grilling eggplant slices before layering offers a lighter, smoky variation of the dish.