Who doesn’t love lasagna? It’s cheesy, rich and comforting. Now imagine that you took eggplant parmesan and turned into lasagna. Yup, that’s right, eggplant parmesan lasagna. Its crispy, creamy, and oh so incredibly delicious. You will quickly become addicted to this Italian comfort food miracle. Did I mention it reheats like a dream?
This dish is made healthier by baking the eggplant in the oven. It’s perfectly crunchy and when baked with the sauce and cheese, I promise you will never even know it wasn’t fried.
My Mom actually started making this dish, after watching an episode of The Chew. What I like about her eggplant parmesan lasagna is that the eggplant is truly the star. Think some of your family members might be skeptical of eggplant? They will be amazed how delicious it tastes. Even my picky four year old would agree!
Serve this dish with a big salad, side of pasta or crunchy bread. Leftovers? A ream come true! This reheats so incredibly well.
Layers of crispy eggplant, sauce and cheese all baked together until hot, bubbly, and golden brown,
- 2 large eggplant, sliced into 1/4 inch thick circles
- 4 eggs plus 4 tablespoons of water
- 2 cups bread crumbs
- Olive oil for brushing
- 1 jar of pasta sauce
- 16 oz mozzerella cheese, shredded
- 8 oz ricotta cheese
- 1 egg
- 1 tablespoon basil
- 1 teaspoon oregano
- Preheat the oven to 375 degrees. In a shallow bowl, mix your eggs and water together. In a separate shallow dish, place your bread crumbs. Dip eggplant slices first into the egg mixture, letting any excess egg drip back into the bowl and then dip into the bread crumbs. Place on a lightly oiled baking sheet. Repeat until all the eggplant is breaded. Lightly brush the top of the eggplant with olive oil. Place in the oven for 30-35 minutes, turning the eggplant over halfway through cooking. Do not worry if the eggplant does not look golden brown when you flip them, they will continue to brown and crisp up. If you use more than one rack in your oven, be sure to rotate the baking sheets once you turn the eggplant over. Moving the baking sheet that’s on the top rack to the bottom rack and from the bottom rack to the top rack.
- While the eggplant is baking, grate the mozzarella cheese. Combine the ricotta cheese with the egg, oregano, basil and salt and pepper. In the bottom of a 3 quart baking dish spread a thin layer of pasta sauce. Next, add a layer of eggplant. You want the eggplant pieces to slightly overlap. Next add another layer of pasta sauce. Use the back of a spoon to spread the sauce out. Next, add a layer of ricotta cheese, again using the back of a spoon to spread it out. Follow with a layer of mozzarella cheese. Repeat the layering process with sauce, eggplant, ricotta and mozzarella. The final layer I topped with eggplant, sauce and mozzarella.
- Cover with foil and bake at 375 degrees for 45 minutes. Remove the foil and bake for another 15 minutes. Let rest for a few minutes after removing from the oven and then enjoy!
You will need 2-3 baking sheets depending on how large they are to fit all of the eggplant. Alternatively, you can cook in several batches.
Leftovers reheat really well in the microwave