Easy Eggplant Parmesan Lasagna Recipe

Here’s my go-to eggplant parmesan lasagna recipe, combining two Italian classics into one cozy dish with layers of breaded eggplant, rich marinara sauce, and plenty of melted cheese between pasta sheets.

This mashup has become a regular at our Sunday family dinners. I often prep an extra one to freeze for busy weeknights, and let me tell you – it reheats beautifully. Who doesn’t love having a ready-made Italian dinner waiting in the freezer?

What Kind of Eggplant Should I Use?

For this lasagna recipe, you’ll want to look for Italian or Globe eggplants – those are the large, dark purple ones you commonly see at the grocery store. When selecting your eggplants, pick ones that feel heavy for their size and have smooth, shiny skin without any soft spots or blemishes. The best eggplants will feel firm when you give them a gentle squeeze, and smaller ones tend to be less bitter than larger ones. If you’re worried about bitterness, you can slice and salt your eggplant about 30 minutes before cooking to draw out any bitter flavors, though with modern eggplant varieties, this step isn’t always necessary.

Options for Substitutions

This recipe can be adapted with several ingredient swaps if needed:

• Eggplant: While eggplant is the star here, you can use zucchini slices or portobello mushrooms instead. Just make sure to salt and drain them first, just like you would with eggplant, to remove excess moisture.
• Ricotta cheese: No ricotta? You can blend cottage cheese until smooth as a substitute, or use a mixture of soft tofu and Greek yogurt (equal parts) for a lighter version.
• Mozzarella: Feel free to use provolone or fontina cheese instead. For a dairy-free version, try dairy-free mozzarella-style cheese, though the texture will be slightly different.
• Fresh basil: If fresh basil isn’t available, use 1 teaspoon dried basil in the sauce. For garnish, fresh parsley works well too.
• Crushed tomatoes: You can swap in diced tomatoes (pureed in a blender) or whole peeled tomatoes that you crush by hand. Even marinara sauce works – just skip the tomato paste if using prepared sauce.
• Parmesan: Pecorino Romano or Grana Padano make good substitutes. For a vegetarian version, look for vegetarian hard cheese labeled as ‘parmesan-style.’

Watch Out for These Mistakes While Cooking

The biggest challenge when making eggplant parmesan lasagna is dealing with watery eggplant, which can make your entire dish soggy – solve this by salting your eggplant slices and letting them sit for 30-60 minutes to draw out excess moisture, then pat them completely dry with paper towels. A common error is skipping the pre-cooking step for the eggplant; make sure to roast or grill the slices until golden brown before layering, as raw eggplant won’t cook properly in the lasagna. When working with ricotta, avoid using the watery part that sometimes separates in the container, and mix it well with the egg and seasonings before spreading – this prevents any unwanted liquid from seeping into your layers. For the best texture, let your lasagna rest for 15-20 minutes after baking, which allows the layers to set and makes cutting much cleaner and easier.

What to Serve With Eggplant Parmesan Lasagna?

This hearty Italian dish pairs perfectly with a simple green salad dressed in a light vinaigrette – the fresh, crisp lettuce helps balance out the rich, cheesy layers of the lasagna. I like to serve it with some warm, crusty garlic bread or focaccia on the side to soak up any extra sauce. For a complete Italian dinner experience, you might want to start with a small bowl of light soup like Italian wedding or minestrone. Keep in mind that this lasagna is pretty filling on its own, so whatever sides you choose, keep the portions modest!

Storage Instructions

Keep Fresh: This eggplant parmesan lasagna stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day or two as everything melds together nicely. It’s perfect for making ahead when you know you’ll have a busy week!

Freeze: You can freeze this dish for up to 3 months! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. I like to freeze it in individual portions – it makes for such an easy dinner when you don’t feel like cooking.

Reheat: To warm up your lasagna, cover it with foil and pop it in the oven at 350°F for about 20-25 minutes until heated through. If you’re reheating a single portion, the microwave works well too – just heat in 1-minute intervals until it’s hot all the way through. Add a fresh sprinkle of basil before serving!

Preparation Time	20-30 minutes
Cooking Time	60-80 minutes
Total Time	80-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 120-140 g
• Fat: 150-170 g
• Carbohydrates: 150-170 g

Ingredients

For the marinara sauce:

• 1 tsp pepper
• 1 tsp Italian herbs
• 1 medium yellow onion (finely chopped)
• 1/4 cup tomato paste
• 1 tsp red pepper flakes
• 1 tsp sugar
• 1/4 cup fresh basil (roughly chopped, for best flavor)
• 1 tsp salt
• 1 can crushed tomatoes (I use Muir Glen organic)
• 2 tsp minced garlic
• 2 tbsp olive oil

For the eggplant:

• pepper
• 2 tbsp olive oil
• salt
• 2 medium eggplants (about 1.5 lbs each)

For the ricotta mixture:

• 1/2 cup grated Parmesan cheese
• 1 whole egg
• salt
• 16 oz full-fat ricotta cheese (gives better texture and moisture)
• pepper

For assembly and garnish:

• 2 cups shredded mozzarella cheese (I use Sargento brand)
• 2 tbsp fresh parsley (for garnishing, finely chopped)
• fresh basil (for garnishing, torn)

Step 1: Preheat Oven and Prepare Baking Tray

Preheat your oven to 400°F (200°C).

Line a baking tray with parchment paper and set it aside for later use.

Step 2: Make the Marinara Sauce

Heat a saucepan with olive oil over medium heat.

Add chopped yellow onion and minced garlic, and sauté for 2-3 minutes until the onions become translucent.

Stir in tomato paste, crushed tomatoes, Italian seasonings, sugar, red chili flakes, salt, and pepper.

Allow the sauce to simmer for 10-15 minutes until it thickens slightly.

Remove from heat, add fresh basil leaves, and set aside.

Step 3: Prepare and Bake the Eggplant

Cut the ends off the eggplant and slice it into thick rounds.

Season with salt and let them rest for 10 minutes to draw out moisture.

Pat the slices dry with a paper towel, then season with black pepper.

Brush each slice with olive oil and arrange them on the prepared baking tray.

Bake for 20-30 minutes, flipping halfway through until they are lightly browned.

Step 4: Prepare the Ricotta Mixture

In a medium bowl, combine ricotta cheese, Parmesan cheese, an egg, salt, and pepper.

Mix until well blended and set aside.

Step 5: Assemble the Eggplant Lasagna

Spread a thin layer of prepared marinara sauce over the bottom of a 9×13-inch baking dish.

Lay a single layer of baked eggplant slices over the sauce.

Spread a layer of the ricotta cheese mixture over the eggplant, followed by ¼ cup of mozzarella cheese and another layer of sauce.

Repeat the layering process, ending with a final layer of marinara sauce and mozzarella cheese on top.

Step 6: Bake and Broil the Lasagna

Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes.

Once baked, remove the foil and broil the lasagna for an additional 2 minutes to achieve a golden, bubbly top.

Step 7: Garnish and Serve

Once the lasagna is done, remove it from the oven and let it cool for about 10 minutes.

Garnish with fresh parsley, slice, and serve.

Enjoy your delicious homemade eggplant lasagna!