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 my family on a chilly Sunday evening. The bubbling cheese and rustic aroma brought everyone to the table with big smiles—and requests for seconds.
Ingredients
- Eggplants: 2 large, sliced lengthwise into 1/2-inch thick slices
- Salt (for sweating eggplant): 1 tablespoon
- 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 (optional): 1/2 cup, grated
- 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 regular, pre-cooked)
- Fresh basil leaves: 1/4 cup, chopped (for garnish)
Instructions
- Prepare the Eggplant:
- Preheat the 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. 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. Add garlic and cook 1 minute more. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Mix Cheeses:
- In a bowl, mix ricotta cheese with half of the Parmesan and all of the Pecorino Romano (if using). Season with salt and pepper.
- Assemble Lasagna:
- Reduce oven to 375°F (190°C). 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, mozzarella, and Parmesan.
- Bake:
- 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 Gathering my family for this meal is a special tradition, and each layer brings back memories of sharing stories around the dinner table.
Recipe Variations
Swap in grilled eggplant for a lighter take or use gluten-free noodles and breadcrumbs to suit dietary needs. Adding spinach to the ricotta mixture brings extra flavor and nutrients.
Serving Suggestions
This hearty casserole pairs well with a simple green salad and a glass of Chianti for an Italian-inspired feast. Warm garlic bread on the side is always a hit.
Storing & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for meal prep—just reheat in the oven until hot throughout.
Save Your kitchen will smell absolutely irresistible as this bakes. Enjoy every cheesy, savory bite!
Recipe FAQs
- → How do you prepare eggplant for the layers?
Slice the eggplant lengthwise, sprinkle with salt to draw out moisture for 30 minutes, then bread using flour, eggs, and Italian-style breadcrumbs before baking to a golden crisp.
- → Which cheeses are used in this dish?
A combination of creamy ricotta, shredded mozzarella, and grated Parmesan creates a rich and melty cheese blend throughout the layers.
- → Can I make a gluten-free version?
Yes, substituting gluten-free breadcrumbs and no-boil lasagna noodles allows for a gluten-free adaptation without compromising flavor.
- → What herbs are added to the tomato sauce?
Dried oregano and basil are sautéed with garlic and onion, then simmered with marinara to build a flavorful sauce base.
- → What is the best way to serve this casserole?
Allow the baked dish to rest for 10-15 minutes before slicing, and garnish with fresh basil leaves for added aroma and color.
- → Can the eggplant be prepared differently?
For a lighter option, grilling the eggplant slices instead of breading and baking can add a smoky flavor and reduce richness.