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: the kitchen was filled with mouthwatering aromas, and everyone gathered around the table, eager for the first slice. It quickly became a favorite at our family get-togethers.
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, plus extra for drizzling
- Garlic: 3 cloves, minced
- Onion: 1 small, finely chopped
- Dried oregano: 1/2 teaspoon
- Dried basil: 1/2 teaspoon
- Salt and pepper: To taste
- No-boil lasagna noodles: 9 (or regular, pre-cooked)
- Fresh basil leaves: 1/4 cup, chopped (for garnish)
Instructions
- Prepare the 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 the Eggplant:
- Dredge each slice in flour, dip in beaten eggs, then coat in breadcrumbs.
- Bake the 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 the 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 the Cheeses:
- In a bowl, combine ricotta cheese with half of the Parmesan and all of the Pecorino Romano (if using). Season with salt and pepper.
- Reduce Oven Temperature:
- Reduce oven to 375°F (190°C).
- Assemble the Lasagna:
- Use 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 Serve:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Save Serving this lasagna always sparks joy around our table—the rich layers and cheese pulls are irresistible, and even the pickiest eaters ask for seconds.
Tips for Perfect Eggplant Parmesan Lasagna
For the crispiest layers, be sure to pat the eggplant dry before breading. If you prefer a lighter dish, try grilling instead of breading the eggplant.
Ingredient Substitutions
To make this gluten-free, use gluten-free breadcrumbs and lasagna noodles. Vegan cheese and egg substitutes work well if you prefer a dairy-free or eggless version.
Serving & Pairings
This lasagna pairs beautifully with a simple green salad and a glass of light red wine like Chianti. Leftovers store well and taste even better the next day.
Save Enjoy your homemade eggplant parmesan lasagna—the layers of flavor make this a true crowd-pleaser every time. Store leftovers in the fridge for up to three days for delicious meals all week.
Kitchen Q&A
- → How do I prepare eggplant slices for layering?
Slice eggplant lengthwise and sprinkle with salt to draw out moisture. After 30 minutes, pat dry before breading or baking.
- → Can I make this dish gluten-free?
Yes, substitute regular breadcrumbs and noodles with gluten-free versions to accommodate dietary needs.
- → What cheeses are used in this layered dish?
Ricotta, shredded mozzarella, Parmesan, and optional Pecorino Romano combine for a rich and creamy texture.
- → Is it necessary to bread the eggplant slices?
Breading adds a crispy texture, but grilling the eggplant is a lighter alternative that still works well.
- → What herbs enhance the sauce flavor?
Dried oregano and basil infuse the tomato sauce with classic Italian aromas and depth.
- → How long should the assembled dish bake?
Bake covered for 30 minutes, then uncovered for an additional 15 minutes until bubbly and golden on top.