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 making this Eggplant Parmesan Lasagna for a family potluck, and it quickly became the highlight of the evening, with everyone going back for seconds. The aroma of baked eggplant and melted cheese always brings back warm memories of home-cooked Italian meals.
Ingredients
- Vegetables: 2 large eggplants, sliced lengthwise into 1/2-inch thick slices; 1 tablespoon salt (for sweating eggplant)
- Breading: 1 cup all-purpose flour; 2 large eggs, beaten; 1 1/2 cups Italian-style breadcrumbs
- Cheeses: 2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 3/4 cup grated Parmesan cheese; 1/2 cup grated Pecorino Romano cheese (optional)
- Sauce: 4 cups marinara sauce (homemade or store-bought); 2 tablespoons olive oil; 3 cloves garlic, minced; 1 small onion, finely chopped; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; salt and pepper, to taste
- For Assembly: 9 no-boil lasagna noodles (or regular, pre-cooked); 1/4 cup fresh basil leaves, chopped (for garnish)
Instructions
- Prep & Sweat Eggplant:
- Preheat the 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 & 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.
- Mix Cheeses:
- 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 Temp:
- 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 & Garnish:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Save Whenever my grandmother visited, she would insist on helping layer the eggplant and cheese, turning the recipe into a treasured family tradition we still share every holiday.
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife and cutting board
Allergen Information
Contains: Wheat (flour, breadcrumbs, lasagna noodles), eggs, milk (ricotta, mozzarella, Parmesan, Pecorino Romano). Double-check cheese and sauce labels for allergens if using store-bought products.
Nutritional Information
Calories: 510, total fat: 23 g, carbohydrates: 48 g, protein: 26 g per serving
Save Serve this lasagna hot with a side salad for a complete meal. The leftovers taste even better the next day!
Recipe FAQ
- → How do I prepare the eggplant for optimal texture?
Salt the sliced eggplant and let it sweat for 30 minutes to draw out moisture, then pat dry before breading and baking to achieve tender yet firm slices.
- → Can I substitute the breadcrumbs for a gluten-free alternative?
Yes, gluten-free breadcrumbs work well to maintain the breaded texture while accommodating dietary needs.
- → What cheese blend is best for layering?
A mix of ricotta, mozzarella, and Parmesan (and optionally Pecorino Romano) creates a rich, creamy, and flavorful cheese layer.
- → Is it necessary to bake the eggplant before assembling?
Baking the breaded eggplant slices helps them become crispy and tender, preventing sogginess in the final dish.
- → What herbs enhance the tomato sauce's flavor?
Dried oregano and basil, along with garlic and onion sautéed in olive oil, infuse the marinara sauce with a classic Italian aroma and depth.