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.
This lasagna brings back fond memories of family gatherings, where everyone would eagerly wait for a slice of this rich and savory dish. The smell alone is enough to get appetites rumbling.
Ingredients
- 2 large eggplants: sliced lengthwise into 1/2-inch thick slices
- 1 tablespoon salt: (for sweating eggplant)
- 1 cup all-purpose flour:
- 2 large eggs: beaten
- 1 1/2 cups Italian-style breadcrumbs:
- 2 cups ricotta cheese:
- 2 cups shredded mozzarella cheese:
- 3/4 cup grated Parmesan cheese:
- 1/2 cup grated Pecorino Romano cheese: (optional)
- 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
- 9 no-boil lasagna noodles: (or regular, pre-cooked)
- 1/4 cup fresh basil leaves: chopped (for garnish)
Instructions
- Preheat oven:
- Preheat the oven to 400°F (200°C).
- Prepare 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:
- Meanwhile, 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.
- Prepare ricotta mixture:
- In a bowl, mix 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 lasagna:
- Assemble the 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 lasagna:
- Cover with foil and bake for 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 I remember one time my grandmother made this for a holiday dinner, and everyone talked about it for weeks afterward. It was truly a meal that brought us all together.
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 This Eggplant Parmesan Lasagna is a dish that truly nourishes the soul, perfect for any special occasion or a comforting weeknight meal.
Recipe Questions
- → Can I substitute a different cheese?
Yes, you can use other mild or sharp cheeses like fontina or provolone for variety. Alternatively, omit Pecorino Romano if preferred.
- → Is it possible to make this gluten-free?
Absolutely. Use gluten-free breadcrumbs and lasagna noodles to ensure the dish is suitable for gluten sensitivities.
- → Should I peel the eggplant before using?
Peeling is optional. Leaving the skin provides texture and nutrients, while peeling may result in a softer bite.
- → Can I prepare this dish ahead of time?
Yes, assemble up to a day ahead and refrigerate. Bake when ready to serve for best results.
- → What sauce works best for layering?
Homemade or high-quality store-bought marinara works well. Enhanced with onions, garlic, and herbs deepens the flavor.
- → How to prevent soggy eggplant?
Salting and patting dry the eggplant slices helps draw out moisture, resulting in a firmer texture after baking.