Save A comforting Italian-inspired casserole layering tender eggplant, rich tomato sauce, creamy ricotta, and gooey mozzarella, finished with a golden Parmesan crust. It's perfect for cozy family dinners or gatherings, delivering classic flavors in every bite.
I've made eggplant Parmesan lasagna for countless family get-togethers, and it never fails to win everyone over with its rich layers and irresistible cheese pull. It's the perfect recipe to share with loved ones, especially on chilly evenings when comfort food is a must.
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 (or regular, pre-cooked)
- Fresh basil leaves: 1/4 cup, chopped (for garnish)
Instructions
- Prep 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 at 400°F (200°C) for 20 minutes, flipping halfway, until golden and tender.
- Make the 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 Ricotta Filling:
- 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 the Lasagna:
- Reduce oven to 375°F (190°C). 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 This lasagna is a favorite at Sunday suppers in our home—especially when everyone gets involved in layering and sprinkling the cheese! It always brings back memories of lively family meals around a big table.
Tools You'll Need
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 if using pre-made products.
Nutritional Information
Calories: 510. Total Fat: 23 g. Carbohydrates: 48 g. Protein: 26 g. (per serving)
Save Serve this eggplant parmesan lasagna hot with a sprinkle of fresh basil and a side salad. It always impresses and delights at any dinner table!
Recipe Guide
- → How should I prepare the eggplant before baking?
Slice eggplant and sprinkle with salt to draw out moisture for 30 minutes, then pat dry before breading and baking.
- → Can I use pre-made marinara sauce?
Yes, store-bought marinara works well; just simmer it with garlic, onion, and herbs to enhance flavor.
- → What cheeses are used in this dish?
Ricotta, shredded mozzarella, grated Parmesan, and optional Pecorino Romano add creamy and savory layers.
- → Is there a lighter alternative to breading the eggplant?
Grilling the eggplant slices instead of breading and baking offers a lighter version with smoky notes.
- → Can I make this gluten-free?
Yes, substitute gluten-free breadcrumbs and lasagna noodles to accommodate gluten-free diets.