Save Eggplant Parmesan Lasagna is a comforting, Italian-American classic that layers tender, breaded eggplant slices with rich marinara sauce, creamy ricotta, and melted mozzarella cheese. Finished with a golden Parmesan crust, this dish offers a hearty, flavorful alternative to traditional meat lasagna that's perfect for family dinners or festive gatherings. Each bite delivers a satisfying blend of textures and timeless Mediterranean flavors that bring warmth to any table.
Save This lasagna strikes the perfect balance between creamy and crispy, with breaded eggplant slices that are baked to tender perfection and swathed in luscious tomato sauce. The layered cheeses melt beautifully, making every forkful satisfying and indulgent without being heavy. Whether you're preparing this for a casual dinner or a festive occasion, it’s a guaranteed crowd-pleaser.
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 of this lasagna, consider grilling the eggplant slices instead of breading and baking them. This reduces oil content and adds a smoky flavor while keeping the layers tender and satisfying.
Varianten und Anpassungen
To accommodate dietary preferences, substitute gluten-free breadcrumbs and lasagna noodles for a gluten-free option. You can also omit the Pecorino Romano if you prefer a milder cheese profile or use all Parmesan for a classic taste.
Serviervorschläge
This Eggplant Parmesan Lasagna pairs wonderfully with a light red wine such as Chianti. A simple green salad with a balsamic vinaigrette balances the richness of the casserole, making for a complete and satisfying meal.
Save With its layers of tender eggplant and luscious cheeses, this Eggplant Parmesan Lasagna is a crowd-pleasing centerpiece that’s both nourishing and delicious. Whether you’re serving it for a comforting family dinner or a special occasion, it’s sure to become a favorite that everyone will ask for again and again.
Recipe FAQ
- → How do you prepare eggplant for layering?
Slice eggplants lengthwise and salt them to draw out moisture. After 30 minutes, pat dry, bread with flour, eggs, and breadcrumbs, then bake until golden and tender.
- → Can I use gluten-free noodles or breadcrumbs?
Yes, gluten-free no-boil noodles and breadcrumbs can be substituted without compromising texture or flavor.
- → What cheeses are best for layering?
Ricotta, shredded mozzarella, and grated Parmesan or Pecorino Romano provide creamy, melty, and savory layers.
- → How long should the casserole rest after baking?
Allow 10 to 15 minutes to rest so the layers set, making slicing easier and keeping flavors intact.
- → Can eggplant slices be grilled instead of baked?
Grilling eggplant slices is a great lighter alternative that adds a smoky flavor while reducing oil usage.
- → Which herbs enhance the sauce flavor?
Dried oregano and basil in the marinara sauce deepen the aroma and balance the tomato richness.