Eggplant Parmesan Lasagna
Eggplant parmesan or chicken parmesan?
I’m totally in the eggplant camp. Not that I don’t love chicken parmesan too, but oh do I love eggplant more for this classic dish!
The reason I call this Eggplant Parmesan Lasagna is because I like to add layers of ricotta in between the eggplant layers, making the dish sort of a cross between the two. And you know, even though we’re adding more cheese to the dish, we make up for it by baking the eggplant slices instead of deep frying them. It’s so much easier too!
I’m taking this Eggplant Parmesan Lasagna to a baby shower…a virtual baby shower, that is!!
The adorable and hilarious Bev from Bev Cooks is having a baby (well, actually two babies), and I got together with around 30 other food bloggers to throw her a virtual baby shower organized by Julie, Aggie, and Lisa! The sense of community is one of my favorite parts about the food blogging world, and I hope that you love all the dishes we made for you, Bev!
To make this eggplant parmesan lasagna, start by breading sliced eggplant in flour, then egg, then panko bread crumbs:
Bake in a 400 degree oven for 30 minutes, until they’re brown and crispy like this:
Spread some tomato sauce in the bottom of a baking dish, then add a single layer of eggplant slices:
Then start layering on the other goodies, like whole milk ricotta cheese:
And parmesan and mozzarella…and more sauce, eggplant, cheese, etc:
Bake until bubbling and garnish with basil! So easy and delicious.
Check out these other dishes for Bev’s Virtual Baby Shower, or get the Eggplant Parmesan Lasagna recipe below!
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Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque
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Eggplant Parmesan Lasagna
- 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
- Slice the eggplant into 1/4inch thick slices, then sprinkle with 2 tsp of salt. Set the eggplant slices in a colander for 30 minutes, and during this time they will release liquid. Remove the eggplant slices to several layers of paper towel and press each slice on both sides with paper towel to soak up excess liquid.
- Preheat the oven to 400 degrees F and pull out two sheet trays.
- Set up a breading station with the first bowl filled with flour, the second bowl filled with the beaten eggs, and the third bowl with the panko bread crumbs. Bread each eggplant slice by first dipping in the flour, shaking off the excess, then dipping in the egg, shaking off the excess, then dipping in the bread crumbs, and place on a sheet tray. Repeat until all the eggplant slices are coated, and be sure to spread them out in a single layer with a little room in between each. Sprinkle the tops with salt and pepper, and bake for 30 minutes until golden brown.
- Now it’s time to layer the ingredients! Spread out a half cup of tomato sauce in the bottom of an 8×8 dish, then add a single layer of eggplant slices. Then spread an even layer of ricotta, and some mozzarella and parmesan cheese. Add more sauce, then eggplant, then ricotta, then cheese, and keep repeating until you’ve used up all the ingredients.
- Bake for 30-40 minutes until the tomato sauce is bubbling, then serve! Enjoy.