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 Eggplant Parmesan Lasagna for my family: everyone hovered around the oven, impatiently waiting for the timer to buzz and the aromas filled the kitchen. It quickly became our most-requested comfort food, and the leftovers are just as heavenly the next day.
Ingredients
- Eggplants: 2 large, sliced lengthwise into 1/2-inch thick slices
- Salt: 1 tablespoon, for sweating eggplant
- All-purpose flour: 1 cup, for dredging
- Eggs: 2 large, beaten
- Italian-style breadcrumbs: 1 1/2 cups, for breading
- 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 some 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 noodles (or regular, pre-cooked)
- Fresh basil leaves: 1/4 cup, chopped, for garnish
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Instructions
- Prep Oven and Eggplant:
- Preheat oven to 400°F (200°C). Lay eggplant slices on baking sheet and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
- Breading:
- Dredge each slice in flour, dip in beaten eggs, then coat in 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 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 Cheese Mixture:
- In bowl, mix ricotta cheese with half of Parmesan and all of Pecorino Romano (if using). Season with salt and pepper.
- Adjust Oven:
- Reduce oven to 375°F (190°C).
- Assemble Lasagna:
- In 9x13-inch baking dish, spread thin layer of sauce on bottom. Place 3 lasagna noodles over sauce. Layer half of baked eggplant slices over noodles. Spread half of ricotta mixture, then sprinkle with 1/3 of mozzarella. Add another layer of sauce. Repeat with remaining noodles, eggplant, ricotta, and mozzarella. Top with final noodles, remaining sauce, 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.
Save 
Save Eggplant Parmesan Lasagna always reminds me of Sunday evenings at our dinner table, when everyone gathers with excitement, eager for that first cheesy slice. Those moments have become cherished family memories.
Required Tools
You will need a baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, and a good sharp knife plus a cutting board to prepare this recipe easily.
Allergen Information
This casserole contains wheat, eggs, and milk. If using pre-made cheese or sauce always check food labels for additional allergens.
Nutritional Information
Each serving contains about 510 calories, 23 g total fat, 48 g carbohydrates, and 26 g protein, making this dish both hearty and nutritious.
Save 
Save Let the lasagna cool before serving for best slices. Enjoy each forkful with a sprinkle of fresh basil for an extra flavor boost.
Common Questions
- → How should I prepare the eggplant before baking?
Slice the eggplant lengthwise, sprinkle with salt and let it sit for 30 minutes to draw out moisture. Pat dry before breading and baking.
- → Can I make this dish gluten-free?
Yes, substitute regular breadcrumbs and noodles with gluten-free versions to accommodate gluten-free diets.
- → What cheeses are ideal for layering?
A combination of ricotta, mozzarella, Parmesan, and optionally Pecorino Romano creates a rich and creamy texture with a savory finish.
- → Is it possible to grill the eggplant instead of baking?
Absolutely, grilling the eggplant slices offers a lighter option with a smoky flavor before assembling the layers.
- → What herbs enhance the sauce's flavor?
Dried oregano and basil are simmered with garlic and onion in the tomato sauce to add classic Italian flavors.
- → How long should the dish rest after baking?
Let the dish rest for 10 to 15 minutes after baking to allow layers to set for easier slicing.
