Pin it 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 first made this eggplant parmesan lasagna for a Sunday dinner, and it instantly became a family favorite. The combination of classic Italian flavors and cheesy layers always brings everyone together at the table.
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 more 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
- Preheat Oven:
- Preheat the oven to 400°F (200°C).
- Sweat Eggplant:
- 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 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.
- Prepare 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.
- Adjust 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 Serve:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Pin it Sharing this dish at family reunions always sparks memories of our grandmother's kitchen. Each bite reminds us of laughter and warmth around the dinner table.
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife, and cutting board are needed for easy assembly.
Allergen Information
This recipe contains wheat, eggs, and milk. Double-check cheese and sauce labels for allergens if using pre-made products.
Nutritional Information
Per serving: 510 calories, 23 g total fat, 48 g carbohydrates, 26 g protein.
Pin it Serve warm with a simple green salad or crusty bread. Leftovers taste even better the next day.
Recipe Questions & Answers
- → How do I prepare the eggplant for best texture?
Salt the eggplant slices and let them sit for 30 minutes to draw out moisture, then pat dry before breading. This prevents sogginess.
- → Can I make this dish gluten-free?
Yes, substitute regular breadcrumbs and lasagna noodles with gluten-free alternatives without altering the flavors.
- → What cheeses are used in the layers?
A combination of ricotta, mozzarella, Parmesan, and optionally Pecorino Romano adds creamy, melty, and savory dimensions.
- → Is it necessary to bake the breaded eggplant before assembling?
Yes, baking the breaded eggplant slices first ensures they become golden and tender, adding structure and flavor to the layers.
- → What herbs enhance the tomato sauce?
Dried oregano and basil impart traditional Italian notes and deepen the sauce’s flavor profile.
- → How long should the dish rest after baking?
Let it rest for 10–15 minutes to set the layers and make slicing easier.