Save A comforting Italian-inspired casserole layering tender eggplant with rich tomato sauce, creamy ricotta, gooey mozzarella, and a golden Parmesan crust. Perfect for family dinners or gatherings.
I first made this Eggplant Parmesan Lasagna for our Sunday dinner, and was amazed by how quickly every slice disappeared. The crispy eggplant and cheesy layers brought smiles all around the table.
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 (homemade or store-bought): 4 cups
- Olive oil: 2 tablespoons + drizzle for eggplant
- Garlic: 3 cloves, minced
- Onion: 1 small, finely chopped
- Dried oregano: 1/2 teaspoon
- Dried basil: 1/2 teaspoon
- Salt and pepper: To taste
- No-boil lasagna noodles (or regular, pre-cooked): 9
- Fresh basil leaves (for garnish): 1/4 cup, chopped
Instructions
- Prep 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.
- Breading:
- Dredge each eggplant 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 at 400°F (200°C) for 20 minutes, flipping halfway, until golden and tender.
- Make Sauce:
- Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté onion for about 5 minutes until soft. Add garlic and cook 1 minute more. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Ricotta Filling:
- Mix ricotta cheese with half of the Parmesan and all of the Pecorino Romano (if using). Season with salt and pepper.
- Reduce Oven Temp:
- Lower oven to 375°F (190°C).
- Layer Lasagna:
- In a 9x13-inch baking dish, spread sauce on bottom. Layer 3 noodles, half the eggplant, half ricotta mixture, 1/3 of mozzarella, and more 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 30 minutes. Uncover and bake 15 minutes more until top is bubbly and golden.
- Rest & Garnish:
- Let lasagna rest for 10–15 minutes before slicing. Garnish with fresh basil.
Save This dish became an instant family favorite—especially when everyone helped with the lasagna layers, making it a fun group activity.
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife and cutting board
Allergen Information
Contains wheat, eggs, milk. 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 Eggplant Parmesan Lasagna tastes even better the next day and easily reheats for leftovers. Enjoy every comforting layer!
Recipe FAQ
- → How do I prevent eggplant from becoming soggy?
Sprinkle sliced eggplant with salt, let sit 30 minutes, and pat dry to remove excess moisture before breading and baking.
- → Can I use gluten-free noodles and breadcrumbs?
Yes, substitute gluten-free products for both noodles and breadcrumbs to accommodate dietary needs.
- → What cheeses work best for this dish?
Ricotta provides creaminess, mozzarella adds a gooey texture, and Parmesan delivers a savory crust. Pecorino Romano is optional for added flavor.
- → Is there a lighter alternative to breaded eggplant?
Grill or roast the eggplant slices instead of breading them for a lighter, lower-fat option.
- → How should leftovers be stored?
Cool the casserole completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- → What wine pairs well with this meal?
A light red wine such as Chianti complements the flavorful layers of eggplant and cheese beautifully.