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 Sunday evening, and it quickly became a favorite in our family rotation because of its rich flavor and satisfying layers.
Ingredients
- Eggplants: 2 large eggplants, 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
- Prep Oven:
- Preheat the oven to 400°F (200°C).
- Prepare 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.
- Make 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 Temperature:
- 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 Lasagna:
- Cover with foil and bake for 30 minutes. Uncover and bake 15 minutes more, until top is bubbly and golden.
- Rest & Garnish:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Save This dish instantly reminds me of family Sunday lunches, where everyone gathered around the table and reached for seconds with grateful smiles.
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife and cutting board
Allergen Information
Contains wheat (flour, breadcrumbs, lasagna noodles), eggs, milk (ricotta, mozzarella, Parmesan, Pecorino Romano). Always double-check ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 510, Total Fat: 23 g, Carbohydrates: 48 g, Protein: 26 g
Save Enjoy the comforting layers and golden top of this lasagna with your loved ones. It tastes even better the next day!
Cooking Questions & Answers
- → How do I prepare eggplant for this dish?
Slice eggplant and salt both sides to draw out moisture for 30 minutes. Pat dry, then bread before baking to achieve a tender texture.
- → Can I make a gluten-free version?
Yes, substitute gluten-free breadcrumbs and no-boil gluten-free noodles to suit dietary needs without compromising taste.
- → What cheeses are used in this layered bake?
Ricotta forms the creamy base, combined with shredded mozzarella and grated Parmesan for richness and a golden crust.
- → How long should the assembled dish bake?
Bake covered for 30 minutes, then uncovered for an additional 15 minutes until the top is bubbly and golden brown.
- → What herbs enhance the sauce?
Dried oregano and basil add aromatic depth to the marinara sauce, complementing the eggplant and cheeses perfectly.
- → Can the eggplant be grilled instead of baked?
Grilling eggplant slices offers a lighter alternative while retaining smoky flavor, ideal for a variation on this classic layering.