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 delight on my family's faces the first time I made this Eggplant Parmesan Lasagna. The aroma of baked cheese and tomato filled our kitchen, and everyone gathered eagerly to try a comforting slice.
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)
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Instructions
- Prepare the 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 the Eggplant:
- Dredge each 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 for 20 minutes, flipping halfway, until golden and tender.
- Make the Sauce:
- Heat olive oil in saucepan over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Prepare Cheese Mixture:
- Mix ricotta cheese with half of the Parmesan and all 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. Place 3 lasagna noodles over sauce. Layer half the baked eggplant slices over noodles. Spread half of ricotta mixture, then sprinkle with 1/3 of 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 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 
Save This lasagna became our go-to family Sunday supper, with everyone joining in to layer the noodles and cheeses. Sharing each slice together always brings out laughter and second helpings.
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 pre-made products.
Nutritional Information (per serving)
Calories: 510, Total Fat: 23 g, Carbohydrates: 48 g, Protein: 26 g
Save 
Save Enjoy each hearty bite of this Eggplant Parmesan Lasagna made with love. Serve with a crisp green salad for the perfect meal.
Cooking Guide
- → How do you prepare the eggplant for this dish?
Slices are salted and left to sweat for 30 minutes to remove moisture, then breaded and baked to achieve a tender, golden texture.
- → Can the lasagna be made gluten-free?
Yes, by substituting gluten-free breadcrumbs and noodles, this dish can be adapted to a gluten-free diet.
- → What cheeses are used in the layering?
Ricotta, shredded mozzarella, and grated Parmesan (with optional Pecorino Romano) provide creamy, melty, and sharp flavors.
- → How is the sauce prepared?
A sautéed mixture of garlic, onions, olive oil, marinara, and Italian herbs is simmered to develop a rich, aromatic base.
- → What are some serving suggestions?
This hearty dish pairs well with a light red wine like Chianti and is perfect for family dinners or gatherings.
- → Is there a lighter alternative to breading and baking the eggplant?
Grilling the eggplant slices instead offers a lighter preparation with a different texture and flavor profile.
