Eggplant Parmesan Lasagna

Eggplant Parmesan Lasagna is a heartwarming Italian-American dish that layers tender, breaded eggplant with rich marinara, creamy ricotta, and melty mozzarella, all crowned with a golden Parmesan crust. This comforting casserole is perfect for family dinners and gatherings, delivering classic flavors in a satisfying, hearty meal.

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Beyond its comforting taste, this lasagna offers a wonderful way to enjoy eggplant in a familiar and beloved format. The blend of cheeses and herbs within the tomato sauce elevates every layer, creating an irresistible casserole everyone will ask for seconds of.

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)

Instructions

1. Preheat the oven to 400°F (200°C).

2. 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.

3. Bread the eggplant: Dredge each slice in flour, dip in beaten eggs, then coat in breadcrumbs.

4. Arrange breaded eggplant on a parchment-lined baking sheet. Drizzle with olive oil and bake for 20 minutes, flipping halfway, until golden and tender.

5. 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.

6. In a bowl, mix ricotta cheese with half of the Parmesan and all of the Pecorino Romano (if using). Season with salt and pepper.

7. Reduce oven to 375°F (190°C).

8. Assemble the lasagna in a 9x13-inch baking dish:
- Spread a thin layer of sauce on the bottom.
- 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.

9. Cover with foil and bake for 30 minutes. Uncover and bake 15 minutes more, until top is bubbly and golden.

10. Let rest 10–15 minutes before slicing. Garnish with fresh basil.

Zusatztipps für die Zubereitung

For a lighter version, grill eggplant slices instead of breading and baking to reduce calories and fat. Sweating the eggplant is essential to remove bitterness and excess moisture. Using no-boil noodles speeds up the assembly and softens perfectly during baking.

Varianten und Anpassungen

Substitute gluten-free breadcrumbs and noodles for a gluten-free option. Add Pecorino Romano cheese for a sharper flavor or omit it if preferred. You can also make your own marinara sauce for a fresher taste or use a quality store-bought version.

Serviervorschläge

Serve warm with a sprinkle of fresh basil for color and aroma. Pair this eggplant Parmesan lasagna with a light red wine such as Chianti or a crisp Italian salad with olives and lemon vinaigrette for a complete meal.

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This Eggplant Parmesan Lasagna brings together a timeless Italian-American favorite with wholesome vegetarian ingredients, making weeknight dinners or special occasions truly memorable. Enjoy the inviting aromas and luscious layers that showcase the best of comfort food at its finest.

Recipe Q&A

→ How do I prepare eggplant for this dish?

Slice eggplant lengthwise, salt both sides to draw out moisture, let rest 30 minutes, then pat dry before breading and baking.

→ Can I substitute the breadcrumbs for a gluten-free option?

Yes, gluten-free breadcrumbs can be used, and gluten-free lasagna noodles will maintain the dish's texture and flavor.

→ What cheeses are recommended for layering?

Ricotta, shredded mozzarella, grated Parmesan, and optionally Pecorino Romano add creaminess and a rich, savory depth.

→ How should the sauce be prepared?

Sauté onions and garlic in olive oil, then simmer with marinara sauce, oregano, basil, salt, and pepper to develop a rich flavor.

→ Is it possible to grill eggplant instead of baking after breading?

For a lighter twist, eggplant slices can be grilled, offering a smoky flavor while reducing oil use.