Best 6 Eggplant Parmesan Lasagna Recipes

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Eggplant parmesan lasagna is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. It combines the classic flavors of eggplant parmesan and lasagna, making it a surefire hit with everyone at the table. The key to this dish is to use fresh, high-quality ingredients and to take the time to layer the lasagna properly. With a little effort, you can create a truly memorable meal that will leave your guests asking for seconds.

Here are our top 6 tried and tested recipes!

EGGPLANT PARMESAN LASAGNA



Eggplant Parmesan Lasagna image

Crispy eggplant slices are layered with ricotta, shredded cheeses, and tomato sauce for this deliciously comforting Eggplant Parmesan Lasagna.

Provided by Joanne Ozug

Categories     Main Course

Time 1h40m

Number Of Ingredients 10

2 lb globe eggplant
1/2 cup flour
2 eggs beaten with 2 tbsp water
2 cups panko bread crumbs
3-4 cups prepared tomato sauce
2 cups whole milk ricotta
2 cups shredded mozzarella
1 cup grated parmesan
salt and pepper
fresh basil (for garnish)

Steps:

  • 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.

Nutrition Facts : Calories 507 kcal, Carbohydrate 49 g, Protein 29 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 66 mg, Sodium 957 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving

EGGPLANT PARMESAN LASAGNA



Eggplant Parmesan Lasagna image

Layers of frozen breaded eggplant, no-cook noodles, marinara sauce, tomatoes, and two cheeses make this lasagna extra-easy and super-tasty.

Provided by JackieOhNo

Categories     One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 8

1 (24 ounce) jar marinara sauce
2 (14 1/2 ounce) cans diced tomatoes with garlic, basil and oregano
1 (15 ounce) container ricotta cheese
1/4 teaspoon italian seasoning
1 (8 ounce) package no-boil lasagna noodles (12 noodles)
1 (16 ounce) package frozen eggplants, cutlets (breaded Italian-style)
3 cups shredded mozzarella cheese (12 oz.)
basil sprig (optional)

Steps:

  • Preheat oven to 400 degrees. Lightly coat 13x9-inch baking dish with cooking spray. In large bowl, combine marinara sauce and tomatoes with their juices. In separate bowl, combine ricotta and seasoning. Spread 1 cup sauce mixture over bottom of baking dish.
  • Layer 3 lasagna noodles, half of ricotta mixture, 3 noodles, 1 cup sauce, half of eggplant and 1 cup mozzarella over sauce in dish. Repeat layers once, reserving 1 cup mozzarella. Top with remaining sauce.
  • Cover with foil; bake 30 minutes. Uncover, bake until bubbly, about 10 minutes. Sprinkle with remaining mozzarella. Bake until cheese is melted and lightly browned, about 10 minutes. Let cool 20 minutes before serving. Garnish with basil, if desired.

BAKED EGGPLANT PARMESAN LASAGNA



Baked Eggplant Parmesan Lasagna image

Made with simple everyday ingredients, you will love this meatless take on lasagna! This Eggplant Lasagna with Parmesan is packed with flavor and just as comforting as a classic traditional lasagna.

Provided by Mariam E.

Categories     Main Course

Time 1h20m

Number Of Ingredients 19

2 tbsps. olive oil
1 medium yellow onion (chopped)
2 tsps. garlic (minced)
¼ cup tomato paste
1 28 oz can crushed tomatoes
1 tsp. Italian seasonings
1 tsp, sugar
1 tsp. red chili flakes
¼ cup fresh basil (roughly chopped)
1 tsp. Salt & pepper (more or less to taste)
2 medium eggplants
2 tbsps. olive oil
16 oz. ricotta cheese (full fat)
½ cup parmesan cheese (grated)
1 whole egg
2 cups shredded mozzarella cheese
2 tbsps. fresh parsley (to garnish)
Salt & pepper
Fresh basil (to garnish)

Steps:

  • Preheat the oven to 400 degree F. Line a parchment paper on a baking tray and keep it aside.
  • Prepare the marinara sauce: Heat a saucepan with olive oil, add yellow onion and garlic. Saute for 2-3 minutes until onions turn translucent. Add in the tomato paste, crushed tomatoes, Italian seasonings, sugar, red chili flakes, salt and pepper. Let the sauce simmer for 10-15 minutes until the sauce thickens a bit. Remove the saucepan from the heat and add the fresh basil leaves and set aside.
  • Cut the ends of eggplant and slice the eggplant a little thick and season them with salt. Allow to rest for 10 minutes. Pat them dry to remove the water on them. Add black pepper. Brush the eggplant slices with olive oil and arrange them on the prepared baking tray. Bake for 20 - 30 minutes by flipping halfway through and lightly browns.
  • Meanwhile in a medium bowl combine; ricotta cheese, parmesan cheese, egg, salt and pepper.
  • Spread a thin layer of prepared marinara sauce over a 9X13 baking dish. Arrange a single layer of baked eggplant slices over the sauce. Spread a layer of ricotta mixture, add ¼ cup mozzarella cheese and then some sauce, repeat the same for the other layer. End the final layer with marinara sauce and spread the mozzarella cheese.
  • Cover the baking dish with foil and bake for 30 - 35 minutes. Once done remove the foil and broil for 2 minutes.
  • Garnish the lasagna with parsley and allow the lasagna to cool for 10 minutes and then slice them and serve.

Nutrition Facts : Calories 692 kcal, Carbohydrate 41 g, Protein 36 g, Fat 46 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 154 mg, Sodium 1060 mg, Fiber 12 g, Sugar 22 g, UnsaturatedFat 22 g, ServingSize 1 serving

ROASTED EGGPLANT PARMESAN



Roasted Eggplant Parmesan image

Provided by Ina Garten

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
3/4 cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 (24-ounce) jar marinara sauce, such as Rao's
1/2 cup julienned fresh basil leaves
1 pound fresh buffalo mozzarella, thinly sliced
8 ounces garlic and herb goat cheese, such as Montrachet
1½ cups freshly grated Italian Parmesan cheese
1 1/3 cups fresh bread crumbs from a country loaf
4 garlic cloves, minced
1/4 cup chopped fresh basil or parsley leaves
1/4 cup good olive oil

Steps:

  • Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
  • Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
  • In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
  • For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
  • Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.

EGGPLANT LASAGNA



Eggplant Lasagna image

It is a delicious lasagna using eggplant instead of pasta.

Provided by GENKIANNA

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 8

Number Of Ingredients 11

1 teaspoon olive oil for brushing
2 eggs
2 tablespoons water
1 cup grated Parmesan cheese
1 cup Italian-seasoned breadcrumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced into 1/2-inch rounds
2 tablespoons olive oil
1 pound ground beef
48 ounces chunky tomato sauce (such as Prego®)
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
  • Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
  • Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
  • Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
  • Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
  • Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
  • Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
  • Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

Nutrition Facts : Calories 404.5 calories, Carbohydrate 30 g, Cholesterol 107.8 mg, Fat 20.6 g, Fiber 8.6 g, Protein 27.7 g, SaturatedFat 8.2 g, Sodium 1496.2 mg, Sugar 11.7 g

EGGPLANT PARM LASAGNA



Eggplant Parm Lasagna image

Make and share this Eggplant Parm Lasagna recipe from Food.com.

Provided by Food.com

Categories     Vegetable

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil, plus 3/4 -1 cup
2 medium eggplants, peeled and sliced into 1/2-inch rounds (about 3 pounds)
4 cups panko breadcrumbs
2 teaspoons italian seasoning
1 cup finely grated parmesan cheese, plus 1/2 cup
6 large eggs, beaten
1 cup all-purpose flour
kosher salt
ground black pepper
1 lb ricotta cheese
1/4 cup chopped parsley, plus 2 tablespoons
4 cups marinara sauce
3 1/2 cups shredded mozzarella cheese
12 oven-ready lasagna noodles
1/2 cup sliced basil

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with a cooling rack. Lightly coat a 9x13-inch baking dish with 2 tablespoons olive oil. Season eggplant slices with salt, then place in a colander set over a plate. Set aside.
  • Combine panko, Italian seasoning, 1 cup parmesan cheese, 1 teaspoon salt and 1/4 teaspoon ground black pepper in the bowl of a food processor. Pulse to combine until finely ground, then transfer crumbs to a shallow dish or bowl. Place eggs and flour in separate shallow dishes or bowls.
  • To prepare eggplant, dredge each slice on both sides in the flour, then eggs, then the panko parmesan mixture and place on the cooling rack. Heat 3/4 cup olive oil in a large skillet over medium heat. Working in batches, fry the eggplant until golden and crisp, about 2 minutes per side. Add additional olive oil if needed during frying. Drain fried eggplant on a towel-lined plate.
  • In a large bowl, stir to combine ricotta cheese, 1/2 cup parmesan cheese, 1/4 cup chopped parsley, and salt and pepper to taste.
  • To assemble lasagna, spoon 1/2 cup marinara sauce into the bottom of the pan, spreading to coat. Top with 4 lasagna noodles, then 1/3 of the ricotta mixture, a layer of eggplant, 1 cup marinara sauce and 1 cup shredded mozzarella. Repeat layering twice more and top last layer of lasagna noodles with sauce, 1 1/2 cups shredded mozzarella and 2 tablespoons chopped parsley. Cover with foil and bake for 30 minutes. Uncover and continue to bake for 10 minutes.
  • Let sit 10 minutes, then slice and serve. Top with sliced basil.

Tips:

  • Choose the right eggplant: Look for small, firm eggplants with smooth, unblemished skin. Avoid eggplants that are large, soft, or have wrinkles or bruises.
  • Slice the eggplant evenly: This will help them cook evenly. Use a sharp knife and cut the eggplant into ½-inch thick slices.
  • Salt the eggplant slices: This will help draw out the bitterness. Sprinkle the eggplant slices with salt and let them sit for 30 minutes. Then, rinse them off and pat them dry.
  • Bread the eggplant slices: This will give them a crispy coating. Dredge the eggplant slices in flour, then eggs, then breadcrumbs.
  • Fry the eggplant slices: Heat a large skillet over medium heat and add enough oil to cover the bottom of the skillet. Fry the eggplant slices in batches until they are golden brown and crispy on both sides.
  • Make the lasagna sauce: While the eggplant is frying, make the lasagna sauce. In a large saucepan, brown the ground beef. Add the onions, garlic, and Italian seasoning and cook until the vegetables are softened. Stir in the tomatoes, tomato sauce, and water. Bring to a boil, then reduce heat and simmer for 30 minutes.
  • Assemble the lasagna: Preheat the oven to 375 degrees Fahrenheit. Spread a thin layer of lasagna sauce in the bottom of a 9x13 inch baking dish. Top with a layer of eggplant slices, then a layer of lasagna sauce, then a layer of ricotta cheese. Repeat the layers until all of the ingredients have been used. Sprinkle the top with Parmesan cheese.
  • Bake the lasagna: Cover the baking dish with foil and bake for 30 minutes. Then, uncover the baking dish and bake for an additional 15 minutes, or until the lasagna is bubbly and the cheese is melted and golden brown.
  • Let the lasagna rest: Let the lasagna rest for 10 minutes before serving. This will allow the flavors to meld and the lasagna to set.

Conclusion:

Eggplant Parmesan lasagna is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its layers of crispy eggplant, flavorful lasagna sauce, and melted cheese, this lasagna is sure to be a hit with everyone at the table. So next time you are looking for a new and exciting lasagna recipe, give eggplant Parmesan lasagna a try. You won't be disappointed!

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