Save to Pinterest 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 tried this eggplant parmesan lasagna at a family potluck, and the combination of creamy ricotta and crispy eggplant was an instant hit. Now I make it for every holiday gathering.
Ingredients
- Eggplants: 2 large, sliced lengthwise into 1/2-inch thick slices
- Salt: 1 tablespoon, used for sweating eggplant slices
- All-purpose flour: 1 cup for dredging
- Eggs: 2 large, beaten for breading
- Italian-style breadcrumbs: 1 1/2 cups for crispy coating
- Ricotta cheese: 2 cups, creamy layer
- Mozzarella cheese: 2 cups, shredded for topping
- Parmesan cheese: 3/4 cup, grated for crust and mixture
- Pecorino Romano cheese: 1/2 cup, grated, optional for extra flavor
- Marinara sauce: 4 cups, homemade or store-bought
- Olive oil: 2 tablespoons for sauce and baking
- 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 precooked regular noodles
- Fresh basil leaves: 1/4 cup, chopped for garnish
Instructions
- Prep Oven and Eggplant:
- Preheat oven to 400°F (200°C). Lay eggplant slices on baking sheet. Sprinkle salt on both sides, let sit 30 minutes, then pat dry with paper towels.
- Bread the Eggplant:
- Dredge eggplant slices in flour, dip in beaten eggs, coat with breadcrumbs.
- Bake Eggplant:
- Arrange on parchment-lined baking sheet, drizzle with olive oil, bake for 20 minutes flipping halfway until golden and tender.
- Prepare Sauce:
- Heat olive oil in saucepan over medium. Sauté onion until soft. Add garlic, cook 1 minute. Stir in marinara, oregano, basil, salt, pepper. Simmer for 10 minutes.
- Mix Cheeses:
- Combine ricotta, half of Parmesan, and all Pecorino Romano (if using). Season with salt and pepper.
- Reduce Oven Heat:
- Set oven to 375°F (190°C).
- Assemble Lasagna:
- Spread thin layer of sauce in 9x13-inch dish. Add 3 noodles. Layer half baked eggplant, half ricotta mixture, 1/3 mozzarella, more sauce. Repeat with remaining noodles, eggplant, ricotta, mozzarella. Top with final noodles, sauce, remaining mozzarella, and Parmesan.
- Bake:
- Cover with foil, bake 30 minutes. Uncover, bake 15 minutes more until top is bubbly and golden.
- Rest and Serve:
- Let lasagna rest 10–15 minutes, slice, and garnish with fresh basil.
Save to Pinterest Every Sunday, my kids gather around the table with eager forks when this lasagna comes out of the oven, making family dinner truly joyful.
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife, and cutting board for prepping and cooking with ease.
Allergen Information
Contains wheat, eggs, and milk. If using pre-made cheese or sauce, check ingredient labels for allergens.
Nutritional Information
Per serving: 510 calories, 23 g fat, 48 g carbohydrates, 26 g protein.
Save to Pinterest This lasagna tastes even better the next day. Try serving leftovers with a simple green salad for a complete meal.
Recipe FAQs
- → How do I prepare eggplant for this dish?
Slice eggplants lengthwise and sprinkle with salt to draw out moisture. After 30 minutes, pat dry before breading and baking to achieve tender, flavorful layers.
- → Can I use gluten-free noodles and breadcrumbs?
Yes, substituting gluten-free noodles and breadcrumbs works well and maintains the dish’s texture and taste.
- → What cheeses are best for layering?
Ricotta, shredded mozzarella, and grated Parmesan create a creamy and melty combination essential for the dish’s rich texture.
- → Is it possible to grill the eggplant instead of baking?
Grilling eggplant slices before layering adds a smoky flavor and reduces breading, offering a lighter alternative.
- → How long should the assembled dish bake?
Cover and bake for 30 minutes at 375°F, then uncover and bake an additional 15 minutes until bubbly and golden on top.
- → What herbs enhance the tomato sauce?
Oregano and basil add classic Italian flavor to the marinara, balancing the richness of cheeses and eggplant.