Pin It 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 a weekend family dinner when we wanted something classic but meat-free. Every time, it gets rave reviews and the leftovers taste even better the next day.
Ingredients
- Eggplants: 2 large, sliced lengthwise into 1/2-inch thick slices
- Salt (for sweating eggplant): 1 tablespoon
- 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 plus drizzle for eggplant
- 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 (for garnish): 1/4 cup chopped
Instructions
- Prepare 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 and Bake:
- Dredge each eggplant slice in flour, then dip in beaten eggs, and finally coat in breadcrumbs. Arrange 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.
- Make the Sauce:
- While eggplant bakes, heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute. Stir in marinara, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Prepare the Cheese Mixture:
- In a bowl, mix ricotta with half the Parmesan and all Pecorino Romano (if using). Season with salt and pepper.
- Assemble:
- Reduce oven to 375°F (190°C). Spread a thin layer of sauce in a 9x13-inch baking dish. Place 3 noodles over sauce. Layer half the baked eggplant over noodles, spread half the ricotta mixture, sprinkle with one-third of mozzarella, and add another layer of sauce. Repeat with remaining noodles, eggplant, ricotta, and mozzarella. Top with final noodles, remaining sauce, 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.
Pin It Our family loves making this lasagna together, assembling layers in the kitchen and waiting for the savory aroma to fill the house. It always brings smiles when everyone gathers around the table.
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). Always 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 It This Eggplant Parmesan Lasagna is a true showstopper that everyone will ask for again. Enjoy a comfort classic with a vegetarian twist!