Save Eggplant Parmesan Lasagna is a comforting, Italian-inspired casserole that layers tender, breaded eggplant with rich tomato sauce, creamy ricotta, and gooey mozzarella cheese. Finished with a golden Parmesan crust, this dish is perfect for warming up family dinners or impressing guests at gatherings. The harmonious blend of textures and flavors creates a satisfying vegetarian main course that everyone will love.
Save This lasagna brings the warmth of Italian-American comfort food right to your table. The eggplant slices are sweat-treated to reduce bitterness, then breaded and baked to golden perfection, adding a crispy yet tender bite. Homemade or store-bought marinara is simmered with garlic and herbs to create a luscious sauce base that ties every layer together. After baking, the bubbly, golden crust melts in your mouth, making every slice a delight.
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
Sweating the eggplant with salt before breading helps remove any bitterness and excess moisture, ensuring crispier breaded slices. Baking the breaded eggplant instead of frying keeps the dish lighter but still flavorful. Use parchment paper on your baking sheet to prevent sticking and make cleanup easy.
Varianten und Anpassungen
For a lighter version, grill the eggplant slices instead of breading and baking them. You can substitute gluten-free breadcrumbs and lasagna noodles to accommodate dietary restrictions. Optional Pecorino Romano cheese adds a sharp, salty note but can be omitted for a milder flavor.
Serviervorschläge
This lasagna pairs wonderfully with a light red wine such as Chianti. Serve with a fresh green salad or garlic bread for a complete Italian-American meal experience.
Save Enjoy the satisfying layers of this Eggplant Parmesan Lasagna, a beautiful vegetarian main dish bringing classic Italian-American flavors to your table. Its blend of textures and rich cheese make it a crowd-pleaser that you can prepare in advance, making family dinners or friendly gatherings stress-free and delicious.
Recipe FAQ
- → How do I prepare the eggplant before baking?
Slice eggplant lengthwise and salt both sides to draw out moisture. Let sit 30 minutes, then pat dry before breading and baking for a tender texture.
- → Can I use pre-made sauce for this dish?
Yes, store-bought marinara sauce works well, though homemade adds extra flavor when simmered with garlic and herbs.
- → What cheeses complement the layers best?
Ricotta, mozzarella, and grated Parmesan create a creamy, melty, and flavorful cheese blend throughout the layers.
- → Is it possible to make this dish gluten-free?
Substitute gluten-free breadcrumbs and no-boil gluten-free noodles to suit gluten-free dietary needs without altering the core flavors.
- → What is the recommended baking technique?
Assemble layers in a baking dish, cover with foil, bake at 375°F for 30 minutes, then uncover and bake an additional 15 minutes to achieve a golden, bubbly top.
- → How can I lighten the dish?
Grill the eggplant slices instead of breading and baking to reduce added fats while preserving smoky flavor.