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.
The first time I made eggplant Parmesan lasagna, my kitchen filled with the aroma of garlic and basil, reminding me of Sunday dinners at my grandmother's house. Layering each ingredient brought back happy memories of family coming together over hearty Italian casseroles.
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 Oven & Eggplant:
- Preheat oven to 400°F (200°C). Lay eggplant slices on baking sheet, sprinkle both sides with salt, let sit 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 with breadcrumbs.
- Bake Eggplant:
- Arrange breaded eggplant on parchment-lined baking sheet. Drizzle with olive oil and bake for 20 minutes, flipping halfway, until golden and tender.
- Make Sauce:
- Heat 2 tablespoons olive oil in saucepan over medium. Sauté onion about 5 minutes until soft, add garlic, cook 1 minute. Stir in marinara, oregano, basil, salt, pepper. Simmer 10 minutes.
- Mix Cheeses:
- In bowl, mix ricotta with half the Parmesan and all Pecorino Romano (if using). Season with salt and pepper.
- Reduce Oven Heat:
- Lower oven to 375°F (190°C).
- Assemble Lasagna:
- In 9x13-inch baking dish, spread thin layer sauce, add 3 noodles, half baked eggplant, half ricotta mixture, 1/3 mozzarella, another layer of sauce. Repeat with remaining noodles, eggplant, ricotta, mozzarella. Top with final noodles, sauce, remaining mozzarella, Parmesan.
- Bake Lasagna:
- Cover dish with foil and bake for 30 minutes. Uncover and bake 15 minutes more, until top is bubbly and golden.
- Cool & Serve:
- Let rest 10 to 15 minutes before slicing. Garnish with fresh basil.
Save 
Save This lasagna always appears at our reunions, and everyone rushes to the table for a taste. Slicing into that bubbling, cheesy top always feels comforting and celebratory.
Serving Suggestions
Serve this lasagna with a crisp green salad tossed in lemon vinaigrette and warm garlic bread to round out the meal.
Swap & Adaptations
Substitute gluten-free breadcrumbs and noodles for a gluten-free version, or grill eggplant for a lighter take. Adjust sauce and cheese types to taste.
Nutrition Facts
Each serving delivers around 510 calories, with 23 g total fat, 48 g carbohydrates, and 26 g protein.
Save 
Save This eggplant Parmesan lasagna is sure to gather the family and impress your guests with its irresistible layers and heartwarming flavor.
Recipe Help
- → How do you prepare the eggplant slices before baking?
Slice the eggplant lengthwise, sprinkle with salt to remove excess moisture, then bread by dredging in flour, dipped in beaten eggs, and coated with Italian breadcrumbs before baking.
- → Can I substitute the traditional marinara sauce?
Yes, you can use homemade or store-bought marinara sauce. Adding garlic, onion, oregano, and basil enhances the flavor.
- → What cheeses are used in the layers?
This dish includes ricotta, shredded mozzarella, Parmesan, and optionally Pecorino Romano for a rich and creamy texture.
- → Is it possible to make a gluten-free version?
Yes, by using gluten-free breadcrumbs and noodles you can adapt this dish to accommodate gluten sensitivities.
- → How long should the assembled dish bake?
Bake covered for 30 minutes at 375°F, then uncovered for an additional 15 minutes until bubbly and golden on top.
- → What garnishes complement this dish?
Fresh chopped basil leaves add a bright, herbal finish to the rich casserole.
