Eggplant Parmesan Lasagna Casserole (Printable version)
Layers of eggplant, cheeses, and tomato sauce create a hearty Italian-American main, perfect for gatherings.
# What You'll Need:
→ Vegetables
01 - 2 large eggplants, sliced lengthwise into 1/2-inch thick slices
02 - 1 tablespoon salt, for sweating eggplant
→ Breading
03 - 1 cup all-purpose flour
04 - 2 large eggs, beaten
05 - 1 1/2 cups Italian-style breadcrumbs
→ Cheeses
06 - 2 cups ricotta cheese
07 - 2 cups shredded mozzarella cheese
08 - 3/4 cup grated Parmesan cheese
09 - 1/2 cup grated Pecorino Romano cheese, optional
→ Sauce
10 - 4 cups marinara sauce, homemade or store-bought
11 - 2 tablespoons olive oil
12 - 3 cloves garlic, minced
13 - 1 small onion, finely chopped
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon dried basil
16 - Salt and pepper, to taste
→ For Assembly
17 - 9 no-boil lasagna noodles, or regular pre-cooked noodles
18 - 1/4 cup fresh basil leaves, chopped, for garnish
# Directions:
01 - Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet and sprinkle both sides with salt. Leave for 30 minutes to draw out excess moisture, then pat slices thoroughly dry using paper towels.
02 - Coat eggplant slices individually in flour, dip in beaten eggs, then evenly cover with breadcrumbs.
03 - Place breaded eggplant slices on a parchment-lined baking sheet. Drizzle lightly with olive oil, then bake for 20 minutes, turning slices halfway through, until they achieve a crisp and tender texture.
04 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté onion until translucent, approximately 5 minutes. Add garlic and cook for 1 minute more. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer gently for 10 minutes to develop flavors.
05 - In a mixing bowl, combine ricotta cheese with half the Parmesan and all of the Pecorino Romano, if using. Season with salt and pepper as desired.
06 - Lower oven temperature to 375°F (190°C) for baking.
07 - In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Arrange 3 lasagna noodles atop the sauce. Distribute half the baked eggplant slices evenly over the noodles. Spoon half the ricotta mixture over the eggplant, and sprinkle with one-third of the mozzarella. Add another layer of sauce. Repeat layering with remaining noodles, eggplant, ricotta mixture, and mozzarella. Top with final noodles, remaining sauce, the rest of the mozzarella, and all remaining Parmesan.
08 - Cover dish tightly with foil and bake for 30 minutes. Remove foil and continue baking uncovered for 15 minutes more, until the cheese is bubbling and the top is deeply golden.
09 - Let lasagna cool and set for 10 to 15 minutes before slicing. Garnish portions with chopped fresh basil and serve.
# Expert advice:
01 -
- uses everyday ingredients found in most pantries and grocery stores
- no frying required oven-baked eggplant keeps things lighter
- can be assembled ahead of time for easy entertaining
- feeds a crowd and leftovers taste even better the next day
- filling and cozy without being too heavy or greasy
02 -
- packed with fiber thanks to the eggplant and marinara
- melts beautifully for unbeatable texture and flavor
- can be made gluten-free with simple swaps
- no one ever misses the meat when this arrives at the table
03 -
- Always sweat the eggplant and pat dry this saves you from a soggy dish.
- Use high-quality cheeses for best flavor and melt.
- Prepare your components before starting assembly so layering is stress-free and the flavors stay clear.
- If you love a super crispy crust sprinkle a handful of extra breadcrumbs on the very top along with cheese before baking.
- Remember the golden edges are always the most coveted in my house.