Eggplant Parmesan Lasagna
Indulge in the perfect fusion of comfort and flavor with this Eggplant Parmesan Lasagna, a hearty vegetarian twist on traditional lasagna that shines with its layers of crispy baked eggplant, rich marinara sauce, and creamy cheese. By swapping pasta for breaded and oven-roasted eggplant slices, this recipe delivers a lighter yet satisfying dish with irresistible texture and depth. Ricotta, mozzarella, and Parmesan cheeses come together to create a melty, cheesy masterpiece, while Italian seasoning and fresh basil provide an aromatic, herbaceous touch. Ideal for family dinners or entertaining, this lasagna is easy to assemble and bakes to bubbling perfection. Serve it warm with a side salad or garlic bread for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 large Eggplant
- 2 teaspoons Salt
- 4 tablespoons Olive oil
- 1.5 cups Breadcrumbs
- 0.5 cups Grated Parmesan cheese
- 2 large Eggs
- 1 cup Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 3 cups Marinara sauce
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Black pepper
- 6 leaves Fresh basil leaves (optional)
Instructions
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Cut the eggplants into 1/4-inch thick lengthwise slices. Sprinkle both sides generously with salt and let them sit for 20 minutes to draw out moisture.
Rinse the eggplant slices under cold water and pat them dry with paper towels.
Set up a dredging station: In one shallow bowl, whisk the eggs. In another, combine breadcrumbs, grated Parmesan, Italian seasoning, and black pepper.
Dip each eggplant slice into the egg mixture, then coat in the breadcrumb mixture. Place the breaded slices on the prepared baking sheets.
Drizzle the breaded eggplant slices with olive oil and bake in the preheated oven for 20 minutes, flipping halfway through, until golden brown and crispy.
Reduce the oven temperature to 375°F (190°C).
In a 9x13-inch baking dish, spread a thin layer of marinara sauce across the bottom.
Layer one-third of the baked eggplant slices over the sauce. Top with 1/3 cup of ricotta cheese (spread it gently), 1/2 cup of shredded mozzarella, and 1 cup of marinara sauce.
Repeat the layering process twice more: eggplant, ricotta, mozzarella, and marinara, ending with a final layer of mozzarella on top.
Cover the dish with foil and bake for 25 minutes at 375°F. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired and serve warm.
Nutrition Facts
Calories |
3072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.0 g | 223% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 12280 mg | 534% | |
| Total Carbohydrate | 248.0 g | 90% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 72.0 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 3395 mg | 261% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3375 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
