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.
This recipe has been a favorite in my family for years because it brings everyone together around the table enjoying a hearty, delicious meal.
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
- 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 or regular pre-cooked
- Fresh basil leaves: 1/4 cup chopped for garnish
Instructions
- Preheat oven:
- Set oven to 400°F (200°C).
- Prepare eggplant:
- Lay eggplant slices on baking sheet and sprinkle both sides with salt Remove moisture after 30 minutes pat dry with paper towels.
- Bread eggplant:
- Dredge slices in flour dip in beaten eggs then coat in breadcrumbs.
- Bake eggplant:
- Arrange breaded slices on parchment-lined baking sheet Drizzle with olive oil Bake 20 minutes flipping halfway until golden and tender.
- Make sauce:
- Heat olive oil in saucepan over medium Sauté onion 5 minutes Add garlic cook 1 minute Stir in marinara sauce oregano basil salt and pepper Simmer 10 minutes.
- Mix cheeses:
- Combine ricotta with half Parmesan and all Pecorino Romano optional Season with salt and pepper.
- Reduce oven:
- Set oven to 375°F (190°C).
- Assemble lasagna:
- In 9x13-inch baking dish layer sauce noodles eggplant ricotta mozzarella Repeat ending with noodles sauce and cheeses.
- Bake lasagna:
- Cover with foil bake 30 minutes Uncover bake 15 minutes until bubbly golden.
- Rest and garnish:
- Let rest 10 15 minutes Garnish with fresh basil.
Pin it Sharing this dish at family dinners always sparks joy and invites compliments from everyone at the table.
Notes
For a lighter version grill eggplant slices instead of breading and baking Substitute gluten-free breadcrumbs and noodles for a gluten-free option Pairs well with a light red wine such as Chianti.
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.
Pin it This Eggplant Parmesan Lasagna brings classic flavors together in a comforting casserole perfect for any occasion.
Common Questions
- → How do I prepare eggplant for this dish?
Slice the eggplant and sprinkle both sides with salt to draw out moisture. Let it sit for 30 minutes, then pat dry before breading and baking or grilling.
- → Can I make this dish gluten-free?
Yes, substitute gluten-free breadcrumbs and lasagna noodles to accommodate gluten-free diets without sacrificing texture.
- → What cheeses are used in the layers?
A blend of ricotta, shredded mozzarella, and grated Parmesan (with optional Pecorino Romano) creates a creamy, melty filling and golden topping.
- → How is the tomato sauce seasoned?
The marinara sauce is enriched with sautéed garlic and onions, along with dried oregano, basil, salt, and pepper for balanced Italian flavors.
- → Can I prepare the eggplant without breading?
For a lighter option, you can grill the eggplant slices instead of breading and baking them, which reduces fat and adds smoky notes.
- → What is the best way to serve this dish?
Let it rest 10–15 minutes after baking to set the layers, then garnish with fresh basil and serve warm for best texture and flavor.