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 eggplant parmesan lasagna for my family's Sunday dinner and it instantly became a favorite. The combination of crispy eggplant layers and creamy cheeses makes it truly unforgettable.
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 plus extra for drizzling
- 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 lasagna noodles or regular pre-cooked
- Fresh basil leaves: 1/4 cup chopped for garnish
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Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C).
- Sweat 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 Eggplant:
- Dredge each slice in flour dip in beaten eggs then coat in breadcrumbs.
- Bake 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 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.
- Mix Cheese:
- In a bowl mix ricotta cheese with half of the Parmesan and all of the Pecorino Romano if using. Season with salt and pepper.
- Reduce Oven:
- Reduce oven to 375°F (190°C).
- Assemble 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 Garnish:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Save Gathering everyone for a slice of this lasagna has become a treasured tradition at our family table. Watching loved ones reach for second helpings always brings a smile.
Required Tools
Baking sheet parchment paper 9x13-inch baking dish saucepan mixing bowls whisk knife and cutting board are all you need for perfect assembly.
Allergen Information
Contains wheat eggs and milk. Double-check cheese and sauce labels for allergens if using pre-made products.
Nutritional Information
Each serving provides 510 calories 23 g total fat 48 g carbohydrates and 26 g protein.
Save Enjoy your hearty eggplant parmesan lasagna with a simple green salad or fresh bread. Leftovers taste even better the next day!
Kitchen Tips & Answers
- → How should eggplant be prepared before layering?
Slice eggplants lengthwise and sprinkle with salt to draw out moisture. After 30 minutes, pat dry, then bread and bake them for a tender, golden texture.
- → Can the breadcrumb coating be substituted?
Yes, gluten-free breadcrumbs work well as an alternative, maintaining crispiness without gluten.
- → What cheeses create the creamy layers?
The dish uses ricotta mixed with Parmesan and optionally Pecorino Romano, plus shredded mozzarella for gooey richness.
- → How is the tomato sauce flavored?
Simmered with olive oil, garlic, onion, oregano, and basil, this sauce offers a bright and herbaceous base.
- → What baking steps ensure a golden crust?
After assembling, cover with foil and bake at 375°F for 30 minutes, then uncover and bake an additional 15 minutes until bubbly and golden.
