Pin A comforting Italian-inspired casserole layering tender eggplant, rich tomato sauce, creamy ricotta, and gooey mozzarella, topped with a golden Parmesan crust. This Eggplant Parmesan Lasagna is perfect for family dinners or gatherings and sure to please vegetarians and omnivores alike.
The first time I made Eggplant Parmesan Lasagna, my kitchen filled with the aroma of bubbling cheese and savory sauce, making everyone linger nearby in anticipation. It's the kind of meal that draws out compliments and requests for seconds every time.
Ingredients
- Eggplant: 2 large eggplants, sliced lengthwise into 1/2-inch thick slices
- Salt (for sweating eggplant): 1 tablespoon
- 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
- 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 (for garnish): 1/4 cup, chopped
Instructions
- Prep Oven:
- Preheat the oven to 400°F (200°C).
- Sweat Eggplant:
- Lay eggplant slices on a baking sheet and sprinkle with salt on both sides. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
- Bread Eggplant:
- 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 for 20 minutes, flipping halfway, until golden and tender.
- Prepare Sauce:
- While eggplant bakes, heat olive oil in a saucepan over medium heat. Sauté onion until soft (about 5 minutes), then add garlic and cook for 1 minute more. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Prep Cheeses:
- In a bowl, mix ricotta cheese with half the Parmesan and all of the Pecorino Romano (if using). Season with salt and pepper.
- Reduce Oven Temperature:
- Lower oven heat to 375°F (190°C).
- Assemble Lasagna:
- Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Add 3 noodles over sauce. Layer half the baked eggplant over noodles. Spread half of the ricotta mixture, sprinkle with 1/3 of mozzarella, and add another layer of sauce. Repeat with remaining noodles, eggplant, ricotta, and mozzarella. Finish with last noodles, remaining sauce, remaining mozzarella, and Parmesan.
- Bake Lasagna:
- Cover with foil and bake for 30 minutes. Uncover and bake for 15 more minutes until top is bubbly and golden.
- Finish & Serve:
- Let rest for 10–15 minutes before slicing. Garnish with chopped fresh basil.
Pin Every time I serve this lasagna, my family insists it becomes a regular in our meal rotation. Everyone ends up around the table talking and laughing long after the last slice disappears.
Variations & Customizations
Try adding sliced zucchini for extra vegetables, or swap out mozzarella for provolone to change up the flavor. For a lighter version, grill eggplant slices instead.
Serving Suggestions
Serve alongside a crisp green salad with lemon vinaigrette or a simple garlic bread. A glass of light red wine such as Chianti is the perfect complement.
Allergy & Nutrition Info
This dish contains wheat (breadcrumbs, flour, noodles), eggs, and dairy (ricotta, mozzarella, Parmesan, Pecorino Romano). Each serving provides about 510 calories, 23 g total fat, 48 g carbohydrates, and 26 g protein.
Pin This Eggplant Parmesan Lasagna is sure to become a hearty, family-favorite centerpiece. Make it ahead to enjoy flavorful leftovers the next day.
Recipe Q&A
- → How do I prevent eggplant from becoming soggy?
Salt the eggplant slices and let them rest to draw out excess moisture, then pat dry before breading and baking.
- → Can I make this dish ahead of time?
You can assemble the casserole a day in advance and bake before serving. Refrigerate until ready to cook.
- → Is it possible to use gluten-free ingredients?
Substitute gluten-free breadcrumbs and noodles to make the meal suitable for guests with gluten sensitivities.
- → What cheese alternatives work for this casserole?
Mozzarella and ricotta are classic, but you can add Pecorino Romano or use only Parmesan for sharper flavor.
- → How should leftovers be stored and reheated?
Store in an airtight container up to three days. Reheat portions in the oven for best texture.