Eggplant Parmesan Lasagna – A Comforting Italian Classic
Introduction
This Eggplant Parmesan Lasagna is a hearty, layered dish that combines the best of two favorites: lasagna and eggplant Parmesan. With golden breaded eggplant, creamy ricotta, gooey mozzarella, and savory marinara, it’s a cozy, flavor‑packed meal perfect for family dinners or gatherings.
Ingredients
Lasagna noodles
Eggplant, sliced
Eggs (for breading)
Breadcrumbs
Olive oil
Marinara sauce
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Salt
Black pepper
Italian seasoning
Fresh basil (for garnish)
Step‑by‑Step Instructions
Bread Eggplant
Dip eggplant slices in beaten eggs, then coat with breadcrumbs.
Cook Eggplant
Fry in olive oil or bake until golden and tender.
Prepare Noodles
Cook lasagna noodles according to package directions; drain.
Layer Lasagna
In a baking dish, spread marinara sauce.
Add a layer of noodles, eggplant, ricotta, and mozzarella.
Repeat layers, finishing with marinara and Parmesan on top.
Bake
Bake at 375°F (190°C) for 40 minutes, until bubbly and golden.
Rest & Garnish
Let rest for 10 minutes before slicing.
Garnish with fresh basil.
Tips & Tricks
Lighter option: Bake eggplant instead of frying.
Extra flavor: Add roasted garlic or sautéed spinach to ricotta layer.
Crispy topping: Sprinkle breadcrumbs mixed with Parmesan on top before baking.
Make ahead: Assemble lasagna a day in advance and refrigerate; bake when ready.
Variations
Gluten‑Free: Use gluten‑free noodles and breadcrumbs.
Low‑Carb: Replace noodles with extra eggplant slices.
Cheese Lovers: Add provolone or fontina for more depth.
Recipe Details
Prep Time: ~30 minutes
Cook Time: 40 minutes
Total Time: ~1 hour 10 minutes
Yield: 8 servings
Final Thoughts
This Eggplant Parmesan Lasagna is rich, cheesy, and comforting — a perfect fusion of two Italian classics. It’s a crowd‑pleaser that brings warmth and nostalgia to the table.