Save to Pinterest A comforting Italian-inspired casserole layering tender eggplant with rich tomato sauce, creamy ricotta and gooey mozzarella, finished with a golden Parmesan crust. Eggplant Parmesan Lasagna is perfect for family dinners or gatherings when you crave a hearty main dish that feels special.
The first time I made Eggplant Parmesan Lasagna, my kitchen was filled with the warm aromas of garlic and basil. Each bite brought back memories of family meals at my grandmother's table, where comfort food was always lovingly prepared.
Ingredients
- Eggplants: 2 large, sliced lengthwise into 1/2-inch thick slices
- Salt (for sweating eggplant): 1 tablespoon
- 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 noodles (or regular, pre-cooked)
- Fresh basil leaves: 1/4 cup, chopped (for garnish)
Instructions
- Prepare oven and eggplant:
- Preheat oven to 400°F (200°C). 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.
- Make the sauce:
- Heat 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 cheese 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:
- Lower oven to 375°F (190°C).
- Assemble lasagna:
- In a 9x13-inch baking dish, spread a thin layer of sauce on the bottom. Cover with 3 lasagna noodles. Layer half the baked eggplant slices, then half the ricotta mixture, followed by 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 the rest of the 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 to 15 minutes before slicing. Garnish with fresh basil.
Save to Pinterest Sharing Eggplant Parmesan Lasagna at the dinner table always brings out laughter and stories in our family. The comforting flavors make any evening feel like a special occasion.
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife and cutting board.
Notes
For a lighter version, grill eggplant slices instead of breading and baking. Substitute gluten-free breadcrumbs and noodles for a gluten-free option. This dish pairs well with a light red wine such as Chianti.
Difficulty & Yield
Medium difficulty; yields 6 servings; vegetarian and Italian-American classic.
Save to Pinterest Serve warm and enjoy the comforting blend of flavors in every cheesy bite. This lasagna is even better the next day!
Common Recipe Questions
- → Can I make this gluten-free?
Yes, substitute gluten-free breadcrumbs and noodles for a fully gluten-free result.
- → How do I prevent soggy eggplant?
Salt the eggplant slices and let them rest before patting dry to draw out excess moisture.
- → Is Pecorino Romano necessary?
Pecorino adds extra flavor, but you can omit it or use only Parmesan for a milder taste.
- → What wine pairs well with this dish?
A light red, such as Chianti, complements the cheesy, tomato-rich layers.
- → Can it be prepared ahead?
Assemble the layers up to a day in advance. Bake just before serving for best texture.
- → Is grilling the eggplant possible?
Yes, grilling instead of breading and baking offers a lighter version and smoky flavor.