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.
This recipe brings back memories of my grandmother's kitchen, where the aroma of baking eggplant parmesan filled the house.
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Ingredients
- 2 large eggplants: sliced lengthwise into 1/2-inch thick slices
- 1 tablespoon salt: (for sweating eggplant)
- 1 cup all-purpose flour:
- 2 large eggs: beaten
- 1 1/2 cups Italian-style breadcrumbs:
- 2 cups ricotta cheese:
- 2 cups shredded mozzarella cheese:
- 3/4 cup grated Parmesan cheese:
- 1/2 cup grated Pecorino Romano cheese: (optional)
- 4 cups marinara sauce: (homemade or store-bought)
- 2 tablespoons olive oil:
- 3 cloves garlic: minced
- 1 small onion: finely chopped
- 1/2 teaspoon dried oregano:
- 1/2 teaspoon dried basil:
- Salt and pepper: to taste
- 9 no-boil lasagna noodles: (or regular, pre-cooked)
- 1/4 cup fresh basil leaves: chopped (for garnish)
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Instructions
- Preheat the oven:
- Preheat the oven to 400°F (200°C).
- 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 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:
- Meanwhile, 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.
- Prepare the ricotta mixture:
- 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 temperature:
- Reduce oven to 375°F (190°C).
- Assemble the lasagna:
- Assemble 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 the lasagna:
- 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.
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This meal brings everyone together around the table, sharing stories and laughter.
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).
- Double-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
Save Serve this satisfying Eggplant Parmesan Lasagna warm, and watch it become a new family favorite.
Recipe Questions & Answers
- → How do I prevent eggplant from becoming soggy?
Salting and resting the slices draws out excess moisture. Baking with breadcrumbs helps achieve crispness.
- → Can I substitute other cheeses?
Yes, blend extra mozzarella or try other Italian varieties like provolone or fontina, though flavors may vary.
- → Is there a gluten-free option?
Use gluten-free breadcrumbs and noodles for a gluten-friendly adaptation; assembly instructions remain the same.
- → Do I need to peel the eggplant?
Peeling is optional. The skin adds texture and nutrients but can be removed if preferred for a smoother bite.
- → What wine pairs well with this dish?
Try a light-bodied Italian red, such as Chianti, to balance the richness and complement the tomato sauce flavors.
- → Can I make this in advance?
Assemble ahead, refrigerate, and bake before serving. The flavors meld nicely, but add final basil garnish fresh.
