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.
I first made this eggplant Parmesan lasagna for a cozy weekend dinner and was amazed how the flavors came together so perfectly. Even the most dedicated meat-lovers in my family went back for seconds!
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
- Oregano: 1/2 teaspoon, dried
- Basil: 1/2 teaspoon, dried, plus 1/4 cup fresh basil leaves, chopped (for garnish)
- Salt and pepper: to taste
- Lasagna noodles: 9 no-boil or regular pre-cooked
Instructions
- Prep Eggplant:
- Preheat oven to 400°F (200°C). Lay eggplant slices on baking sheet, sprinkle both sides with salt. Let sit 30 minutes, then pat dry with paper towels.
- Bread Eggplant:
- Dredge each slice in flour, dip in beaten eggs, coat in breadcrumbs.
- Bake Eggplant:
- Arrange breaded slices on parchment-lined baking sheet. Drizzle with olive oil and bake 20 minutes, flipping halfway, until golden and tender.
- Make Sauce:
- Heat 2 tablespoons olive oil in saucepan over medium. Sauté onion until soft. Add garlic, cook 1 minute. Stir in marinara, oregano, basil, salt and pepper. Simmer 10 minutes.
- Mix Cheeses:
- Combine ricotta with half the Parmesan and all Pecorino Romano (if using), season with salt and pepper.
- Lower Oven Temp:
- Reduce oven to 375°F (190°C).
- Assemble Lasagna:
- In 9x13-inch dish: Spread thin layer of sauce, place 3 noodles, layer half baked eggplant, half ricotta mixture, 1/3 mozzarella, sauce. Repeat with remaining noodles, eggplant, ricotta, mozzarella, and finish with final noodles, sauce, remaining mozzarella and Parmesan.
- Bake:
- Cover with foil, bake 30 minutes. Uncover and bake 15 minutes more, until bubbly and golden.
- Rest & Serve:
- Let rest 10-15 minutes before slicing. Garnish with fresh basil.
Save This lasagna has become a tradition at our holiday table. Everyone gathers for the first cheesy, fragrant slice, and there are never any leftovers!
Required Tools
Essential items: baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife and cutting board.
Nutritional Information
Each serving contains about 510 calories, 23 g total fat, 48 g carbohydrates, and 26 g protein.
Serving Suggestions
Pairs perfectly with a simple green salad and a glass of light red wine such as Chianti.
Save Enjoy the gooey, golden layers hot out of the oven. This dish is even better the next day after the flavors have melded.
Cooking Questions
- → How do I prevent soggy eggplant in the dish?
Salt and sweat eggplant slices before breading, then bake until golden to ensure a firm texture.
- → Can I use fresh pasta instead of no-boil noodles?
Fresh pasta is suitable; precook if needed to achieve the best layered texture and prevent excess moisture.
- → What cheese alternatives work for a lighter version?
Try part-skim ricotta or mozzarella, and consider omitting Pecorino Romano for reduced richness.
- → Is it possible to make this dish gluten-free?
Use gluten-free breadcrumbs and lasagna noodles to accommodate dietary needs without sacrificing flavor.
- → What wine pairs well with this meal?
Light, medium-bodied reds like Chianti complement the savory flavors and cheesy layers beautifully.