Pin 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 for my family after searching for a hearty vegetarian main. The bubbling cheese and fragrant sauce immediately won everyone over.
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 and Sweat Eggplant:
- Preheat the 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 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.
- Prepare 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 Cheeses:
- 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 and Assemble:
- 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, 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 and Serve:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Pin We love gathering around the table for this meal, reminiscing about trips to Italy and sharing stories with a big pan of lasagna fresh from the oven.
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 check cheese and sauce packaging for extra ingredients.
Nutritional Information
Calories: 510, Total Fat: 23 g, Carbohydrates: 48 g, Protein: 26 g per serving
Pin This lasagna tastes even better the next day. Store leftovers covered in the refrigerator and reheat before serving.
Recipe Q&A
- → How do I prepare the eggplant for layering?
Slice the eggplant lengthwise and sprinkle with salt to draw out moisture. After 30 minutes, pat dry, bread the slices, and bake until golden and tender.
- → Can I make a lighter version of this dish?
Yes, grilling the eggplant slices instead of breading and baking reduces fat while adding a smoky flavor.
- → What cheeses are used in this dish?
Ricotta, shredded mozzarella, grated Parmesan, and optional Pecorino Romano combine for creamy and savory layers.
- → Is there a recommended serving suggestion?
Pairs wonderfully with a light red wine like Chianti, complementing the rich flavors and textures.
- → Can this dish be made gluten-free?
Substitute gluten-free breadcrumbs and noodles to accommodate gluten-free diets without sacrificing taste.
