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
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
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 LOVE eggplant parm, and this is beautiful!!
I’ve never made this or eaten it but gosh, I want to!
Oh, love this!! Definitely going to do this for the fam.
This is perfection!
Such a lovely eggplant parm!
I am totally in the eggplant camp, too!
I can’t get over the beaded water on the eggplant – what a STUNNING shot! And this recipe just sounds over the top wonderful!
Thanks Heather! It was a gorgeous eggplant from a local farm. So pretty!
This looks amazing! I love eggplant parmesan but adding ricotta sounds GORGEOUS! Your photos are stunning too 🙂
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.
I agree Kiki. It takes so long too because the eggplant slices are so wide! The baked way is easier and healthier =)
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!! 🙂
That’s so smart of you! Hope you’re enjoying your family time =)
Thank you for the nice recipe.
Hope you enjoy it Liz!
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.
YAY!!! And lol at your P.S.! Your comments always crack me up Bev 😉
eggplant is my life. 😉
Looks like the perfect dinner. Pinned!
I am SO making this!
I’m totally in the eggplant camp too. This looks delicious!