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
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:

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.

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

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

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Baked Eggplant Parmesan Lasagna

Eggplant Parmesan Lasagna

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

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  • 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.


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.