Eggplant Parmesan Lasagna
Crispy eggplant slices are layered with ricotta, shredded cheeses, and tomato sauce for this deliciously comforting 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!
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.
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.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
31 Comments on “Eggplant Parmesan Lasagna”
I’m also wondering about making this ahead. Has anyone tried that? Better to bake and then reheat? or make ahead and bake fresh? Thanks for any tips!
Can I prepare a day in advance and then bake when I get to my in-laws?
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.
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!
Just wanted to stop by and wish you a safe and happy holiday and happy cooking. Take Care, BAM
Thank you!!! Happy holidays to you too! Haven’t talked in ages, hope you’re well!
“Bake until bubbling”…three of my favorite words in cooking. 🙂 So yum, Joanne!
I love eggplant parmesan and this looks amazing!!
I raise my hand for eggplant!! Wow, this looks absolutely amazing. Fantastic recipe!
Thanks so much for being a part of Bev’s celebration!!
Thanks for organizing it Aggie! Doing things like this warms my heart =)
i LOVE eggplant parm, and this is beautiful!!