Name: Eggplant Parmesan Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 large eggplants, sliced into 1/4-inch rounds; 1 teaspoon salt; 2 tablespoons olive oil; 15 oz ricotta cheese; 1 large egg; 1/2 cup grated Parmesan cheese; 1/4 cup fresh basil, chopped; 4 cups marinara sauce; 3 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese for topping

why make this recipe

Eggplant Parmesan Lasagna combines the best of two classic Italian dishes: eggplant Parmesan and lasagna. This recipe is perfect for cheese lovers and vegetarians. It is layered with creamy ricotta, rich marinara, and melty mozzarella, making it a hearty meal that everyone will enjoy. Not only does it taste amazing, but it’s also a delightful way to use fresh vegetables. Whether for a family dinner or a gathering with friends, this dish is sure to impress.

how to make Eggplant Parmesan Lasagna

Ingredients:

For the Eggplant:

2 large eggplants, sliced into 1/4-inch rounds
1 teaspoon salt
2 tablespoons olive oil

For the Ricotta Mixture:

15 oz ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped

For the Marinara Sauce:

4 cups marinara sauce (store-bought or homemade)

For Assembly:

3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese for topping

Directions:

Preheat the oven to 400°F (200°C).
Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
Brush the eggplant slices with olive oil and arrange them on a baking sheet. Roast for 20 minutes, flipping halfway through, until golden brown.
In a bowl, combine ricotta cheese, egg, 1/2 cup Parmesan, and chopped basil. Mix until smooth.
Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
Layer half of the roasted eggplant over the sauce, followed by half of the ricotta mixture, and a third of the mozzarella cheese.
Repeat the layers with the remaining eggplant, ricotta mixture, and another third of the mozzarella.
Top with the remaining marinara sauce and sprinkle the rest of the mozzarella and 1/2 cup Parmesan cheese on top.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden.
Let it cool for 10 minutes before slicing and serving.

how to serve Eggplant Parmesan Lasagna

Serve the Eggplant Parmesan Lasagna hot, straight from the oven. It pairs well with a simple green salad and some crusty bread or garlic bread for a complete meal. You can also garnish it with extra fresh basil or a sprinkle of red pepper flakes for an added kick.

how to store Eggplant Parmesan Lasagna

If you have leftovers, you can store the Eggplant Parmesan Lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, simply bake it in the oven until warmed through. For longer storage, you can freeze it before baking. Wrap it tightly in foil and store it in the freezer for up to 2 months.

tips to make Eggplant Parmesan Lasagna

Don’t skip salting the eggplant: This step helps remove excess moisture and bitterness from the eggplant.
Use fresh mozzarella: For a creamier texture, try using fresh mozzarella instead of the pre-shredded version.
Let it cool: Allowing the lasagna to cool for 10 minutes before slicing helps it hold its shape better when serving.

variation

Feel free to add other vegetables like zucchini or spinach for a more colorful and nutritious dish. You can also substitute the marinara sauce with a pesto sauce for a different flavor profile.

FAQs

Can I use other cheeses instead of ricotta?
Yes! You can substitute ricotta with cottage cheese or a dairy-free alternative if you prefer.
Is it possible to make this ahead of time?
Absolutely! You can assemble the lasagna the day before and keep it in the refrigerator until ready to bake.
Can I make this recipe vegan?
Yes! Use vegan cheese options and replace the egg with a flax egg or a similar binder.