Crispy eggplant slices are layered with ricotta, shredded cheeses, and tomato sauce for this deliciously comforting Eggplant Parmesan Lasagna. 

Eggplant Parmesan Lasagna - in Yellow Baking Dish with Basil On Top

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!

Eggplant with Water Droplets

To make this eggplant parmesan lasagna, start by breading sliced eggplant in flour, then egg, then panko bread crumbs:

Slices of Breaded Eggplant on Sheet Pan

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

baked Breaded Eggplant Slices on Sheet Pan

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

Layering Breaded Eggplant In Baking Dish for Eggplant Parm Lasagna

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

Spreading Ricotta Filling Over Eggplant Layer

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

Sprinkled Mozzarella Cheese on Top of Eggplant Layer

Bake until bubbling and garnish with basil! So easy and delicious.

Baked Eggplant Parmesan Lasagna

Eggplant Parmesan Lasagna

Servings: 4 -6
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
 Crispy eggplant slices are layered with ricotta, shredded cheeses, and tomato sauce for this deliciously comforting 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 

  • 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

Calories: 507kcal, Carbohydrates: 49g, Protein: 29g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 66mg, Sodium: 957mg, Potassium: 668mg, Fiber: 8g, Sugar: 10g, Vitamin A: 645IU, Vitamin C: 5mg, Calcium: 635mg, Iron: 3.2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: Italian
Author: Fifteen Spatulas