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 first made this Eggplant Parmesan Lasagna for my family on a chilly weekend, and the aroma brought everyone to the kitchen long before dinner was ready. It's become a requested dish for our get-togethers—everyone loves the layers of crispy eggplant and cheesy filling.
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)
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prepare Oven & 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 & Bake 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 Sauce:
- 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.
- Prepare Ricotta Mixture:
- In a bowl, mix ricotta cheese with half of the Parmesan and all of the Pecorino Romano (if using). Season with salt and pepper.
- Reduce Oven & Assemble Lasagna:
- Reduce oven to 375°F (190°C). 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.
- Bake:
- Cover with foil and bake for 30 minutes. Uncover and bake 15 minutes more, until top is bubbly and golden.
- Rest & Serve:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Save 
Save Bringing this dish to our Sunday dinner has become a tradition—it disappears quickly, always leaving just enough for a lunch the next day.
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife, and cutting board are all the tools you'll need for a smooth cooking process.
Allergen Information
Contains: Wheat (flour, breadcrumbs, lasagna noodles), Eggs, Milk (ricotta, mozzarella, Parmesan, Pecorino Romano). Double-check cheese and sauce labels for allergens if using pre-made products.
Nutritional Information
Calories: 510, Total Fat: 23 g, Carbohydrates: 48 g, Protein: 26 g (per serving).
Save 
Save Serve this lasagna hot and let the cheese bubble for an irresistible golden finish. Your guests will love every mouthful.
Recipe Questions
- → How do you prepare eggplant for baking?
Slice eggplant, sprinkle with salt, and let sit for 30 minutes to remove excess moisture, then pat dry before breading.
- → Can I use regular or no-boil noodles?
Either regular pre-cooked or no-boil lasagna noodles work well for layering this dish.
- → What cheeses are used in layering?
Ricotta mixed with Parmesan and optional Pecorino Romano, plus shredded mozzarella for topping and layering.
- → How is the sauce made flavorful?
Sautéed onions and garlic combined with marinara, dried oregano, basil, salt, and pepper create a rich tomato sauce.
- → Can I make a lighter version of this casserole?
Grilling eggplant slices instead of breading and baking reduces fat while keeping the flavors intact.
- → Are there gluten-free options available?
Substitute gluten-free breadcrumbs and noodles to accommodate gluten sensitivities.
