Pin 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 is a beloved dish in my family that brings everyone together around the table with its hearty and satisfying taste.
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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, 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 pre-cooked
- Fresh basil leaves: 1/4 cup chopped (for garnish)
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Instructions
- Preheat oven:
- to 400℉ (200℃).
- Prepare eggplant:
- Lay slices on baking sheet and sprinkle both sides with salt. Let sit 30 minutes, then pat dry.
- Bread eggplant:
- Dredge each slice in flour, dip in beaten eggs, then coat in breadcrumbs.
- Bake eggplant:
- Arrange on parchment-lined sheet, drizzle with olive oil, bake 20 minutes flipping halfway until golden and tender.
- Make sauce:
- Heat olive oil in saucepan, sauté onion 5 minutes, add garlic 1 minute, stir in marinara, oregano, basil, salt, and pepper. Simmer 10 minutes.
- Mix cheeses:
- Combine ricotta with half Parmesan and all Pecorino Romano if using. Season with salt and pepper.
- Lower oven:
- to 375℉ (190℃).
- Assemble lasagna:
- Spread sauce, layer 3 noodles, half baked eggplant, half ricotta, 1/3 mozzarella, sauce, repeat layers, top with noodles, sauce, mozzarella, and Parmesan.
- Bake lasagna:
- Cover with foil bake 30 minutes, uncover bake 15 minutes until bubbly and golden.
- Rest and garnish:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Pin Our family gatherings have been made special by serving this dish; it never fails to impress guests and loved ones alike.
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Variations
For a lighter option, grill the eggplant instead of breading and baking. Gluten-free breadcrumbs and noodles can be substituted for dietary needs.
Serving Suggestions
Pair this lasagna with a light red wine such as Chianti and a simple green salad for a complete meal.
Storage
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat covered in the oven until warmed through.
Pin 
This eggplant parmesan lasagna brings comfort and joy to every meal with its rich flavors and delightful textures.
