Pin this 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 Sunday family dinner, and everyone loved the crispy eggplant and cheesy layers. It quickly became a requested comfort food any time we wanted something hearty but meat-free.
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: 1/2 cup, grated (optional)
- 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
- 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.
- Sauce:
- Heat olive oil in a saucepan over medium heat. Sauté onion until soft, add garlic and cook for 1 minute. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Ricotta Mixture:
- Mix ricotta with half the Parmesan and all Pecorino Romano (if using). Season with salt and pepper.
- Assemble:
- Reduce oven to 375°F (190°C). In a 9x13-inch baking dish, spread sauce, layer noodles, eggplant, ricotta mixture, mozzarella, repeat layers, finish with noodles, sauce, and cheeses.
- Bake:
- Cover with foil and bake for 30 minutes. Uncover and bake 15 minutes more until top is bubbly and golden.
- Finish:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Pin this Making this recipe always reminds me of cozy evenings around the dinner table, passing around extra Parmesan and sharing the stories of the day.
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife, and cutting board
Allergen Information
Contains wheat, eggs, and milk products. Double-check cheese and sauce labels for allergens if using pre-made products.
Nutritional Information
Calories: 510. Total Fat: 23 g. Carbohydrates: 48 g. Protein: 26 g (per serving)
Pin this Enjoy this lasagna as a crowd-pleasing vegetarian centerpiece. Garnish with fresh basil for a bright finish.
Frequently Asked Recipe Questions
- → How is the eggplant prepared to avoid sogginess?
Eggplant slices are salted and left to sweat for 30 minutes to draw out excess moisture, then patted dry before breading and baking.
- → Can the eggplant be grilled instead of baked?
Yes, grilling the eggplant slices offers a lighter option with a smoky flavor that pairs well with the layering.
- → What cheeses blend best in this dish?
A mix of ricotta, mozzarella, Parmesan, and optional Pecorino Romano provides creamy, melty, and savory layers throughout.
- → What herbs enhance the tomato sauce?
Dried oregano and basil add aromatic warmth and depth to the marinara, balancing acidity and richness.
- → Are gluten-free substitutions possible?
Yes, using gluten-free breadcrumbs and noodles can adapt this dish for gluten-sensitive diets without sacrificing flavor.