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.
This dish quickly became a family favorite after I served it on a chilly evening, bringing everyone together for seconds and smiles.
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
- Step 1:
- Preheat the oven to 400°F (200°C).
- Step 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.
- Step 3:
- Bread the eggplant: Dredge each slice in flour, dip in beaten eggs, then coat in breadcrumbs.
- Step 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.
- Step 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.
- Step 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.
- Step 7:
- Reduce oven to 375°F (190°C).
- Step 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 one-third 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.
- Step 9:
- Cover with foil and bake for 30 minutes. Uncover and bake 15 minutes more, until top is bubbly and golden.
- Step 10:
- Let rest 10 to 15 minutes before slicing. Garnish with fresh basil.
Save Watching my family gather around the table to enjoy this meal is always a cherished moment.
Serving Suggestions
Serve with a simple arugula salad and crusty bread for a complete Italian-inspired dinner.
Storage Tips
Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month. Reheat thoroughly before serving.
Variations
Try adding sautéed mushrooms or ground meat for added flavor and protein.
Save This Eggplant Parmesan Lasagna brings warmth and comfort to any table, making it a go-to recipe for gatherings.
Recipe FAQ
- → How do I prepare the eggplant for baking?
Slice eggplant lengthwise, sprinkle with salt and let sit for 30 minutes to draw out moisture. Pat dry before breading and baking.
- → Can I substitute fresh basil for dried herbs?
Fresh basil is recommended for garnish and freshness, but dried oregano and basil work well in the sauce to enhance flavor during cooking.
- → What cheeses are used in this dish?
The layering includes ricotta, shredded mozzarella, Parmesan, and optionally Pecorino Romano for added depth.
- → Is it possible to make this dish gluten-free?
Yes, use gluten-free breadcrumbs and lasagna noodles to accommodate gluten-free diets without compromising texture.
- → How long should the casserole rest before serving?
Allow the baked casserole to rest for 10 to 15 minutes to set layers and make slicing easier.
- → What cooking method enhances the eggplant flavor?
Breading and baking yields a golden, crisp texture, but grilling eggplant slices can provide a lighter, smoky alternative.