Eggplant Parmesan Lasagna

Indulge in the perfect fusion of comfort and flavor with this Eggplant Parmesan Lasagna, a hearty vegetarian twist on traditional lasagna that shines with its layers of crispy baked eggplant, rich marinara sauce, and creamy cheese. By swapping pasta for breaded and oven-roasted eggplant slices, this recipe delivers a lighter yet satisfying dish with irresistible texture and depth. Ricotta, mozzarella, and Parmesan cheeses come together to create a melty, cheesy masterpiece, while Italian seasoning and fresh basil provide an aromatic, herbaceous touch. Ideal for family dinners or entertaining, this lasagna is easy to assemble and bakes to bubbling perfection. Serve it warm with a side salad or garlic bread for a complete, crowd-pleasing meal.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 large Eggplant
• 2 teaspoons Salt
• 4 tablespoons Olive oil
• 1.5 cups Breadcrumbs
• 0.5 cups Grated Parmesan cheese
• 2 large Eggs
• 1 cup Ricotta cheese
• 2 cups Shredded mozzarella cheese
• 3 cups Marinara sauce
• 1 teaspoon Dried Italian seasoning
• 0.5 teaspoon Black pepper
• 6 leaves Fresh basil leaves (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.

Step 2

Cut the eggplants into 1/4-inch thick lengthwise slices. Sprinkle both sides generously with salt and let them sit for 20 minutes to draw out moisture.

Step 3

Rinse the eggplant slices under cold water and pat them dry with paper towels.

Step 4

Set up a dredging station: In one shallow bowl, whisk the eggs. In another, combine breadcrumbs, grated Parmesan, Italian seasoning, and black pepper.

Step 5

Dip each eggplant slice into the egg mixture, then coat in the breadcrumb mixture. Place the breaded slices on the prepared baking sheets.

Step 6

Drizzle the breaded eggplant slices with olive oil and bake in the preheated oven for 20 minutes, flipping halfway through, until golden brown and crispy.

Step 7

Reduce the oven temperature to 375°F (190°C).

Step 8

In a 9x13-inch baking dish, spread a thin layer of marinara sauce across the bottom.

Step 9

Layer one-third of the baked eggplant slices over the sauce. Top with 1/3 cup of ricotta cheese (spread it gently), 1/2 cup of shredded mozzarella, and 1 cup of marinara sauce.

Step 10

Repeat the layering process twice more: eggplant, ricotta, mozzarella, and marinara, ending with a final layer of mozzarella on top.

Step 11

Cover the dish with foil and bake for 25 minutes at 375°F. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.

Step 12

Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired and serve warm.

Nutrition Facts

Serving size	2762.7 grams (2762.7g)

Amount per serving	% Daily Value*
Calories	3072

Total Fat 174.00g	223%
Saturated Fat 68.10g	341%
Polyunsaturated Fat 6.30g
Cholesterol 723mg	241%
Sodium 12280mg	534%
Total Carbohydrate 248.00g	90%
Dietary Fiber 50.60g	181%
Total Sugars 72.00g
Protein 154.10g	308%

Vitamin D 82IU	410%
Calcium 3395mg	261%
Iron 15mg	82%
Potassium 3375mg	72%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 19.4%

Carbs: 31.2%