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 still remember the first time I made this Eggplant Parmesan Lasagna for a big Sunday family meal. Everyone went back for seconds and my kids didn’t even realize it was full of vegetables!
Ingredients
- Eggplants: 2 large eggplants sliced lengthwise into 1/2-inch thick slices
- Salt: 1 tablespoon (for sweating eggplant)
- All-purpose flour: 1 cup
- Eggs: 2 large eggs 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 (optional): 1/2 cup grated
- 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
- Lasagna noodles: 9 no-boil or regular pre-cooked
- Fresh basil leaves: 1/4 cup chopped (for garnish)
Instructions
- Prepare the eggplant:
- Preheat 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.
- Make the 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.
- Mix the cheese filling:
- 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:
- Set oven to 375°F (190°C).
- Assemble the lasagna:
- Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. 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 and garnish:
- Cover with foil and bake for 30 minutes. Uncover and bake 15 minutes more until top is bubbly and golden. Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Save This lasagna is a staple at our family potlucks—everyone gathers in the kitchen for a slice and it always disappears fast. It’s even better as leftovers the next day!
Serving Suggestions
Serve with a crisp green salad on the side and warm crusty bread for a complete and satisfying meal.
Allergen & Nutrition Info
Contains wheat eggs and milk. Double-check cheese and sauce labels for allergens if using pre-made products. Each serving provides approximately 510 calories 23 g fat 48 g carbs and 26 g protein.
Make Ahead & Storage
Assemble the lasagna ahead up to one day in advance and bake just before serving. Leftovers keep well in the fridge for three days and reheat beautifully.
Save Layered with flavor and comfort this eggplant parmesan lasagna makes any meal feel special. Enjoy every cheesy bite!
Common Questions
- → How do I prevent eggplant from becoming soggy?
Salting the eggplant slices and letting them sit draws out excess moisture, then patting dry before breading helps keep them crisp during baking.
- → Can I prepare the sauce in advance?
Yes, the marinara sauce can be made a day ahead and refrigerated to enhance flavors and speed up assembly time.
- → Is it necessary to bread and bake the eggplant?
Breading adds texture and flavor, but grilling eggplant slices offers a lighter alternative without compromising taste.
- → What cheese blend works best for layering?
A mix of ricotta, shredded mozzarella, Parmesan, and Pecorino Romano creates a creamy, flavorful filling and golden crust.
- → How should I bake for best results?
Cover the layered dish and bake initially to meld flavors, then uncover for a golden, bubbly top. Rest before slicing for neat servings.