Eggplant Parmesan Lasagna – Hearty and Flavorful
This hearty Eggplant Parmesan Lasagna combines roasted eggplant, rich marinara sauce, creamy ricotta, mozzarella, and Parmesan for a comforting Italian-inspired dinner that's perfect for family meals and entertaining.
Ingredients
- 2 medium eggplants sliced into thin, even pieces
- 2 tbsp olive oil for roasting the eggplant
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 1 large egg
- 2 cloves garlic finely minced
- 1 tsp Italian seasoning
- ½ tsp salt plus extra for seasoning eggplant
- ¼ tsp black pepper
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- ¼ cup fresh basil chopped for garnish
Instructions
- Prepare the Eggplant: Wash and slice the eggplants into even slices. Lightly sprinkle both sides with salt and let them sit for about 10–15 minutes. Pat the slices dry with paper towels to remove excess moisture.
- Roast the Eggplant: Preheat the oven to 425°F. Arrange the eggplant slices on a baking sheet and lightly brush them with olive oil. Roast for about 20–25 minutes, turning halfway through, until tender and lightly browned.
- Prepare the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, egg, minced garlic, Italian seasoning, salt, black pepper, and half of the Parmesan cheese. Stir until smooth and well combined.
- Begin Layering: Spread a thin layer of marinara sauce across the bottom of a 9×13-inch baking dish. Arrange a layer of roasted eggplant over the sauce.
- Add the Cheese Layers: Spread some of the ricotta mixture over the eggplant. Sprinkle with mozzarella and add another layer of marinara sauce.
- Repeat the Layers: Continue layering the roasted eggplant, ricotta mixture, mozzarella, and marinara sauce until all the ingredients are used. Finish with marinara sauce, the remaining mozzarella, and Parmesan cheese.
- Bake the Lasagna: Cover the baking dish loosely with aluminum foil and bake at 375°F for about 30 minutes. Remove the foil and continue baking for another 15–20 minutes, or until the cheese is melted, bubbling, and golden.
- Rest and Garnish: Remove the lasagna from the oven and let it rest for about 10 minutes before slicing. Garnish with fresh basil and additional Parmesan if desired.
Notes
- For the best results: Roast the eggplant rather than frying it to keep the lasagna from becoming overly oily. Be sure to pat the eggplant dry after salting, as excess moisture can make the finished lasagna watery.
- Make ahead: Assemble the lasagna ahead of time, cover tightly, and refrigerate until ready to bake. Add a few extra minutes to the baking time if baking directly from the refrigerator.
- Rest before slicing: Allowing the lasagna to rest for about 10 minutes helps the layers set and makes cleaner, more attractive slices