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.
Eggplant Parmesan Lasagna first debuted at our Sunday family dinner and became an instant classic. The aroma of baking eggplant and bubbling cheese always brings everyone to the kitchen, and this dish never fails to impress guests who love Italian comfort food.
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
- 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
- Prepare the Oven:
- Preheat the oven to 400°F (200°C).
- Sweat 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:
- 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 the Ricotta:
- In a bowl, mix ricotta cheese with half of the Parmesan and all of the Pecorino Romano (if using). Season with salt and pepper.
- Lower the Oven Temperature:
- Reduce oven to 375°F (190°C).
- 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:
- 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 This lasagna has brought so many smiles to our table, especially when my grandma joins us and shares her secret tips for making it extra creamy. It has become part of our weekend tradition, and everyone looks forward to leftovers the next day.
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, and milk (ricotta, mozzarella, Parmesan, Pecorino Romano). Always check product labels if using store-bought sauce or cheeses.
Nutritional Information
Each serving supplies about 510 calories, 23 g total fat, 48 g carbohydrates, and 26 g protein.
Save Eggplant Parmesan Lasagna tastes even better the next day and is perfect for sharing. Enjoy every cheesy, comforting bite!
Recipe FAQ
- → How should eggplant be prepared before cooking?
Slice the eggplant and sprinkle with salt to draw out moisture, then pat dry before breading and baking for optimal texture.
- → Can I make this dish gluten-free?
Yes, substitute gluten-free breadcrumbs and gluten-free lasagna noodles to accommodate dietary needs without compromising flavor.
- → What cheeses are used in this layered dish?
Ricotta, shredded mozzarella, grated Parmesan, and optionally Pecorino Romano are combined for a creamy, flavorful cheese blend.
- → Is it necessary to bread the eggplant?
Breading adds a crispy texture, but for a lighter option, grilling the eggplant slices works well too.
- → How long should the assembled dish be baked?
Bake covered for 30 minutes, then uncovered for 15 minutes to achieve a bubbly, golden top layer.
- → What herbs enhance the sauce’s flavor?
Dried oregano and basil are simmered with garlic and onion to create a savory, aromatic tomato sauce base.