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 tried this recipe for a Sunday dinner when our garden was overflowing with eggplants. My family couldn&t believe it wasn&t traditional lasagna thanks to the crispy eggplant and melty cheeses. It quickly became a weeknight staple at our house.
Ingredients
- Eggplants: 2 large, sliced lengthwise into 1/2-inch thick slices
- Salt (for sweating eggplant): 1 tablespoon
- All-purpose flour: 1 cup
- Eggs: 2 large, beaten
- Italian-style breadcrumbs: 1 1/2 cups
- Ricotta cheese: 2 cups
- Mozzarella cheese: 2 cups, shredded
- Parmesan cheese: 3/4 cup, grated
- Pecorino Romano cheese (optional): 1/2 cup, grated
- Marinara sauce: 4 cups (homemade or store-bought)
- Olive oil: 2 tablespoons
- Garlic: 3 cloves, minced
- Onion: 1 small, finely chopped
- Dried oregano: 1/2 teaspoon
- Dried basil: 1/2 teaspoon
- Salt and pepper: to taste
- Lasagna noodles: 9 no-boil or pre-cooked regular noodles
- Fresh basil leaves (for garnish): 1/4 cup, chopped
Instructions
- Prep Oven and Eggplant:
- Preheat oven to 400°F (200°C). Lay eggplant slices on a baking sheet and sprinkle with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
- Bread the Eggplant:
- Dredge eggplant slices in flour, dip in beaten eggs, then coat in breadcrumbs.
- Bake Eggplant:
- Arrange breaded eggplant on parchment-lined baking sheet. Drizzle with olive oil and bake for 20 minutes, flipping halfway, until golden and tender.
- Prepare Sauce:
- Heat 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.
- Mix Cheeses:
- In a bowl, mix ricotta with half the Parmesan and all of the Pecorino Romano (if using). Season with salt and pepper.
- Reduce Oven:
- Lower oven temperature to 375°F (190°C).
- Assemble Lasagna:
- In 9x13-inch baking dish: spread thin layer of sauce on bottom, place 3 lasagna noodles, layer half the baked eggplant, spread half ricotta mixture, sprinkle with 1/3 mozzarella, top with sauce, repeat layers, finish with remaining noodles, sauce, mozzarella, and Parmesan.
- Bake:
- Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes more, until top is golden and bubbly.
- Rest and Garnish:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Save This lasagna is now our go-to for chilly evenings, and my kids get excited when they smell it baking. Serving it at birthday dinners has become a family tradition!
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife and cutting board are needed for smooth preparation.
Allergen Information
Contains wheat (flour, breadcrumbs, lasagna noodles), eggs, and milk (ricotta, mozzarella, Parmesan, Pecorino Romano). Always check pre-made cheese and sauce labels for allergens.
Nutritional Information
Per serving: 510 calories, 23 g total fat, 48 g carbohydrates, 26 g protein.
Save Serve hot, garnished with basil, and enjoy as a comforting vegetarian centerpiece. Leftovers taste even better the next day!
Recipe Questions
- → How do I prevent soggy eggplant layers?
Salt eggplant slices and let them sit to draw out moisture, then pat dry before breading and baking.
- → Can I assemble this ahead of time?
Yes, prep and layer ingredients, cover, and chill in the fridge up to a day in advance before baking.
- → Are gluten-free options available?
Use gluten-free breadcrumbs and noodles to accommodate dietary needs without sacrificing flavor or texture.
- → What cheeses work best in this dish?
Ricotta, mozzarella, Parmesan, and Pecorino Romano add creaminess, gooey texture, and savory depth to the layers.
- → How should leftovers be stored?
Cool completely, then refrigerate in an airtight container for up to three days. Reheat portions as needed.
- → Is grilling eggplant a good alternative?
Yes. Grilling instead of breading and baking the eggplant results in a lighter casserole with a smoky flavor.