Crispy breaded eggplant slices are layered with creamy ricotta, shredded cheeses, and tomato sauce in this comforting Eggplant Parmesan Lasagna.
Eggplant Parmesan or chicken Parmesan? For this recipe, eggplant wins. The eggplant version brings a satisfying, vegetable-forward twist to the classic, and when prepared this way it’s hearty without frying.
This recipe is called Eggplant Parmesan Lasagna because the eggplant slices are layered like lasagna sheets and combined with ricotta and shredded cheeses. To keep the dish lighter, the eggplant is breaded and baked until crisp instead of deep-fried. The result is a flavorful, easier-to-make casserole that still delivers the comforting texture and cheese pull you expect.
Begin by slicing globe eggplant, salting to draw out moisture, then breading each slice in flour, egg wash, and panko breadcrumbs:
Bake at 400°F for about 30 minutes, until the coating is golden and crisp:
Spread a layer of tomato sauce in the bottom of an 8×8 baking dish, then arrange a single layer of baked eggplant slices. Add ricotta, mozzarella, parmesan, and more sauce, repeating layers until the dish is filled:
Spread ricotta evenly over the eggplant, then sprinkle shredded cheeses before adding the next layer:
Finish with a generous layer of mozzarella and parmesan so the top melts and browns beautifully:
Bake the assembled lasagna until the sauce is bubbling and the cheese is melted and golden. Let it rest briefly, then garnish with fresh basil and serve warm.
Eggplant Parmesan Lasagna
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Ingredients
- 2 lb globe eggplant
- 1/2 cup flour
- 2 eggs, beaten with 2 tbsp water
- 2 cups panko bread crumbs
- 3-4 cups prepared tomato sauce
- 2 cups whole milk ricotta
- 2 cups shredded mozzarella
- 1 cup grated parmesan
- salt and pepper
- fresh basil for garnish
Instructions
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Slice the eggplant into 1/4-inch thick rounds and sprinkle both sides with 2 teaspoons of salt. Place the slices in a colander and let them drain for 30 minutes to release excess moisture. Pat each slice dry with paper towels before breading.
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Preheat the oven to 400°F and line two sheet pans.
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Set up a breading station: flour in the first bowl, the beaten eggs in the second, and panko in the third. Dredge each eggplant slice in flour, dip in the egg wash, then coat with panko. Arrange the coated slices in a single layer on the sheet pans, season with a little salt and pepper, and bake until golden and crisp, about 30 minutes.
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Assemble the lasagna in an 8×8 baking dish: spread about 1/2 cup of tomato sauce on the bottom, add a layer of baked eggplant, spread an even layer of ricotta, then sprinkle mozzarella and parmesan. Repeat layers of sauce, eggplant, ricotta, and cheese until ingredients are used, finishing with cheese on top.
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Bake the assembled dish for 30–40 minutes, until the sauce is bubbling and the cheese is melted and golden. Let rest a few minutes, garnish with fresh basil, slice, and serve. Enjoy!
Nutrition
Nutrition is estimated using a food database and is intended only as a guideline.