Crispy eggplant slices are layered with ricotta, shredded cheeses, and tomato sauce for this deliciously comforting Eggplant Parmesan Lasagna.
2eggs beaten with 2 tbsp water
2cupspanko bread crumbs
3-4cupsprepared tomato sauce
2cupswhole milk ricotta
salt and pepper
fresh basilfor 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.