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 remember the first time I made this eggplant Parmesan lasagna for my family. The aroma of bubbling cheese and fresh basil always brings everyone together around the table with anticipation for that golden, flavorful first bite.
Ingredients
- Eggplant: 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 (or regular, pre-cooked)
- Fresh basil leaves: 1/4 cup chopped (for garnish)
Instructions
- Prepare Oven and Eggplant:
- Preheat 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 and Bake Eggplant:
- Dredge each slice in flour, dip in beaten eggs, then coat in breadcrumbs. Arrange breaded eggplant on a parchment-lined baking sheet. Drizzle with olive oil and bake for 20 minutes, flipping halfway, until golden and tender.
- Make 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.
- Prepare Ricotta Mixture:
- In a bowl, mix ricotta cheese with half of the Parmesan and all of the Pecorino Romano (if using). Season with salt and pepper.
- Lower Oven Temperature:
- Reduce oven to 375°F (190°C).
- Assemble Lasagna:
- 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, then 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:
- Cover with foil and bake for 30 minutes. Uncover and bake 15 minutes more, until top is bubbly and golden.
- Rest and Garnish:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Save This lasagna has become a staple at my family reunions. Everyone loves how the crispy baked eggplant and cheese meld into the saucy layers—even my pickiest eaters ask for seconds.
Pairings & Serving Suggestions
This casserole pairs especially well with a crisp green salad and a light red wine such as Chianti. For a finishing touch, sprinkle more fresh basil or add a drizzle of extra-virgin olive oil.
Make-Ahead & Leftovers
Eggplant Parmesan lasagna can be assembled ahead and baked just before serving. Leftovers reheat beautifully—simply cover and warm in the oven.
Nutrition
Each serving contains approximately 510 calories, 23 g total fat, 48 g carbohydrates, and 26 g protein—making it a hearty, balanced vegetarian meal.
Save With its irresistible cheesy layers, this eggplant Parmesan lasagna is sure to be a new favorite. Enjoy every comforting bite with your loved ones!
Recipe Guide
- → How do you prepare the eggplant for baking?
Slice the eggplants lengthwise, sprinkle with salt to draw out moisture, then bread with flour, beaten eggs, and Italian-style breadcrumbs before baking.
- → Can I use store-bought sauce for this dish?
Yes, a good quality marinara sauce works well, but homemade sauce enhances the flavor significantly.
- → What cheeses are included in the layers?
The dish uses ricotta, shredded mozzarella, grated Parmesan, and optionally Pecorino Romano for rich, creamy texture and flavor.
- → Is it possible to make this gluten-free?
Absolutely - substitute gluten-free breadcrumbs and gluten-free lasagna noodles to accommodate gluten-free diets.
- → What are some alternative cooking methods for the eggplant?
For a lighter option, grilling the eggplant slices instead of breading and baking provides a smoky flavor and tender texture.