Eggplant Parmesan Lasagna

Lighter Eggplant Parmesan Recipe @fifteenspatulas

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!

Lighter Eggplant Parmesan Lasagna Recipe
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:

Baked Eggplant Parmesan Lasagna Recipe

Bake in a 400 degree oven for 30 minutes, until they’re brown and crispy like this:

Baked Eggplant Parmesan Lasagna Recipe

Spread some tomato sauce in the bottom of a baking dish, then add a single layer of eggplant slices:

Skinny Eggplant Parmesan Recipe

Then start layering on the other goodies, like whole milk ricotta cheese:

Ricotta Eggplant Parmesan Recipe

And parmesan and mozzarella…and more sauce, eggplant, cheese, etc:

Ricotta Eggplant Parmesan Recipe

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!

Bacon Cotija Guacamole from Gaby Dalkin
Gruyère Gougères from Shaina Olmanson
Lemon Risotto Tarts from Kelly Salemi
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz Della Croce
Spinach and Feta Quinoa Bites from Aggie Goodman
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie McNamara
The Fastest Appetizer Ever from Brooke McLay
Apple Pear Tart – Two Ways from Sarah Glyer

Chocolate Chai Frappe from Brandy O’Neill
Cherry Chocolate Kiss Smoothie from Amy Flanigan
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan Keno
Peppermint Mocha Affogato from Christina Lane
toasted marshmallow cream hot chocolate from Jessica Merchant
Pomegranate Lemonade Punch from Heather Christo

Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel Gurk
Pear Cranberry Arugula Salad from Tracy Benjamin
Brussels Sprout Salad + maple roasted cranberry dressing from Katie Unger
Gluten-Free Pasta Salad from Lisa Thiele
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather Disarro
Winter Citrus Salad from Catherine McCord

Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi Larsen
Eggplant Parmesan Lasagna from Joanne Ozug
cheesy chicken enchilada ‘double’ stacks from Lauren Grier
Jalapeno Popper Chicken Soup from Kevin Lynch
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi Evans
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie Deily

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie Sunshine
Glazed Dulce de Leche Pound Cake from Meagan Micozzi
Mississippi Mud Pie Brownie Ice Cream from Megan DeKok
Buttermint Frosted Sugar Cookie Cups from Shelly Jaronsky
4-Ingredient Peanut Butter Chocolate Cookies from Ali Ebright
Sweet Potato Creme Brulee from Brian Samuels
Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie Dodd
Red Velvet Hi Hat Cookies from Kristan Roland
Double Chocolate Panini from Kathy Strahs

Eggplant Parmesan Lasagna

Yield: Serves 4-6

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


  1. 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.
  2. Preheat the oven to 400 degrees F and pull out two sheet trays.
  3. 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.
  4. Now it's time to layer the ingredients! Spread out a half cup of tomato sauce in the bottom of an 8x8 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.
  5. Bake for 30-40 minutes until the tomato sauce is bubbling, then serve! Enjoy.

Copyright Notice: Fifteen Spatulas images and original content are copyright protected. Please do not publish these materials without prior permission.

More recipes you might enjoy:

29 comments… add one

Leave a Comment

  • avatar Sarah | The Sugar Hit December 10, 2013, 5:30 am

    I’m totally in the eggplant camp too. This looks delicious!

  • avatar shelly (cookies and cups) December 10, 2013, 8:22 am

    I am SO making this!

  • avatar Aimee @ Simple Bites December 10, 2013, 9:35 am

    Looks like the perfect dinner. Pinned!

  • avatar kelly @ livelovepasta December 10, 2013, 9:52 am

    eggplant is my life. ;)

  • avatar Bev @ Bev Cooks December 10, 2013, 9:52 am

    Oh my goooooosh this looks incredible! I can’t thank you enough for being a part of today’s surprise! I’m overwhelmed. Thank you so much!

    P.S. you can fedex this to me annnyyytiiimmmmmeeee.

    • avatar Joanne Ozug December 15, 2013, 9:37 am

      YAY!!! And lol at your P.S.! Your comments always crack me up Bev ;)

  • avatar Liz December 10, 2013, 11:45 am

    Thank you for the nice recipe.

  • avatar Liz @ The Lemon Bowl December 10, 2013, 1:06 pm

    I love making eggplant parm this way! Who needs the fryer?? I actually have one in my freezer from when I was “nesting” and will be eating it later this week!! :)

    • avatar Joanne Ozug December 15, 2013, 9:37 am

      That’s so smart of you! Hope you’re enjoying your family time =)

  • avatar Kiki December 10, 2013, 2:27 pm

    Hi Joanne, I love this version! I’ve made eggplant parmesan so often, but really dislike frying the aubergine slices in a pan. Your version with oven baked slices sounds so much better. I’ll try that next time.

    • avatar Joanne Ozug December 15, 2013, 9:38 am

      I agree Kiki. It takes so long too because the eggplant slices are so wide! The baked way is easier and healthier =)

  • avatar Becca @ Amuse Your Bouche December 10, 2013, 3:36 pm

    This looks amazing! I love eggplant parmesan but adding ricotta sounds GORGEOUS! Your photos are stunning too :)

  • avatar Heather || Heather's Dish December 10, 2013, 3:44 pm

    I can’t get over the beaded water on the eggplant – what a STUNNING shot! And this recipe just sounds over the top wonderful!

    • avatar Joanne Ozug December 15, 2013, 9:38 am

      Thanks Heather! It was a gorgeous eggplant from a local farm. So pretty!

  • avatar Arthur in the Garden! December 10, 2013, 3:49 pm

    I am totally in the eggplant camp, too!

  • avatar Shaina December 10, 2013, 7:10 pm

    Such a lovely eggplant parm!

  • avatar Laurie {Simply Scratch} December 10, 2013, 11:50 pm

    This is perfection!

  • avatar Lisa [With Style & Grace] December 11, 2013, 12:08 am

    Oh, love this!! Definitely going to do this for the fam.

  • avatar Maureen | Orgasmic Chef December 11, 2013, 1:37 am

    I’ve never made this or eaten it but gosh, I want to!

  • avatar brandi December 11, 2013, 9:28 am

    i LOVE eggplant parm, and this is beautiful!!

  • avatar Aggie December 11, 2013, 1:05 pm

    I raise my hand for eggplant!! Wow, this looks absolutely amazing. Fantastic recipe!

    Thanks so much for being a part of Bev’s celebration!!

    • avatar Joanne Ozug December 15, 2013, 9:43 am

      Thanks for organizing it Aggie! Doing things like this warms my heart =)

  • avatar Gaby December 11, 2013, 11:01 pm

    I love eggplant parmesan and this looks amazing!!

  • avatar Kathy - Panini Happy December 12, 2013, 12:54 am

    “Bake until bubbling”…three of my favorite words in cooking. :-) So yum, Joanne!

  • avatar Bam's Kitchen December 14, 2013, 9:43 pm

    Just wanted to stop by and wish you a safe and happy holiday and happy cooking. Take Care, BAM

    • avatar Joanne Ozug December 15, 2013, 9:36 am

      Thank you!!! Happy holidays to you too! Haven’t talked in ages, hope you’re well!

  • avatar Beth December 15, 2013, 5:09 pm

    I love your blog. I love everything about your blog. The pictures, the layout, the tone and the recipes are all impressive. I found your site while researching food blogger conventions. I will post your site on my blogroll as that is how impressed I am.

    • avatar Joanne Ozug December 15, 2013, 6:34 pm

      Hi Beth, thanks so much! That is really kind, and I’m happy you enjoy Fifteen Spatulas. You have a lovely blog as well…and quite a story! I’m going to try that baked eggplant technique. Happy holidays!


Popular Posts

peanut butter cups
rocky road
grilled artichoke zucchini bites