Discover the delightful flavors of our Eggplant Parmesan recipe – a classic Italian dish that not only makes a traditional Eggplant Parmesan but also transforms beautifully into an eggplant lasagna for those looking for a layered, hearty twist. This dish layers tender eggplant slices with simple marinara sauce, fresh basil, and melted cheeses, making it perfect for both weeknight dinners and special occasions.
This dish is particularly popular during the summer months when eggplants are in season. It’s a fantastic option for family gatherings, potlucks, or holiday feasts like Easter and Christmas. Plus, if you’re craving an innovative twist, try preparing it as an eggplant lasagna!
Jump to:
- Eggplant Lasagna Parmesan Recipe Ingredients
- Eggplant Lasagna Parmesan Recipe Instructions
- Chef’s Note
- Substitutions
- Eggplant Lasagna Parmesan Recipe Variations
- Vegan Eggplant Parmesan & Eggplant Lasagna
- Keto Eggplant Lasagna
- Eggplant Parmesan Recipe Equipment
- Storage
- Top Tip
- FAQ
- Related
- Pairing
- Eggplant Lasagna Parmesan Recipe
Eggplant Lasagna Parmesan Recipe Ingredients
We’ve selected fresh, quality ingredients to make this Eggplant Parmesan – and by extension, an amazing eggplant lasagna – truly exceptional. Here’s what you’ll need:
- Eggplants
- Salt
- Extra Virgin Olive Oil (EVOO)
- Mozzarella Cheese
- Parmesan Cheese
- Fresh Basil Leaves
- Marinara Sauce
See recipe card for quantities.
Eggplant Lasagna Parmesan Recipe Instructions
Follow these simple steps, and you’ll have a delicious Eggplant Parmesan (or eggplant lasagna) ready to serve.
- Step 1: Slice eggplants lengthwise into ¼-inch thick slices.
- Step 2: Salt the eggplant slices generously and let them “sweat” for at least 30 minutes to remove bitterness. Rinse and pat dry.
- Step 3: Fry the eggplant slices in EVOO until golden brown. Blot excess oil with paper towels.
- Step 4: In a baking dish, layer fried eggplant slices with mozzarella, Parmesan, fresh basil, and marinara sauce – repeating layers like a lasagna – then bake, covered, for 45-60 minutes at 400°F. Let cool for 15 minutes before serving.
Hint: For a healthier twist, bake the eggplant slices instead of frying. Brush them with olive oil and bake at 375°F for about 25 minutes, flipping halfway through.
Chef’s Note
Let the assembled Eggplant Parmesan sit for 15 minutes before baking to allow the flavors to meld beautifully.
Substitutions
If you have dietary preferences or need ingredient swaps, here are some suggestions:
- Cheese: Use dairy-free mozzarella and Parmesan for a vegan version.
- Gluten-Free: Ensure your marinara sauce is gluten-free, or make your own.
- Baking Method: Instead of frying, bake the eggplant slices to reduce oil content.
Even if you don’t follow a specific diet, these substitutions can help accommodate guests with dietary restrictions.
Eggplant Lasagna Parmesan Recipe Variations
Here are some exciting variations to try:
- Spicy Eggplant Parmesan: Add red pepper flakes to the marinara sauce for a kick.
- Mushroom Layer: Include sautéed mushrooms between layers for extra flavor.
- Herb Mix: Sprinkle Italian seasoning or fresh oregano between layers.
Vegan Eggplant Parmesan & Eggplant Lasagna
For those who prefer a plant-based option, try this vegan twist on your Eggplant Parmesan or transform it into a delicious vegan eggplant lasagna. Replace dairy cheeses with your favorite vegan mozzarella and Parmesan alternatives or cashew-based cheese sauces. Enhance flavor with nutritional yeast and a drizzle of extra virgin olive oil. Layer your eggplant slices with a robust, homemade marinara sauce and fresh basil for a rich, satisfying meal that everyone will love.
Keto Eggplant Lasagna
If you’re following a low-carb or keto lifestyle, you can easily modify this recipe to create a keto eggplant lasagna. Swap traditional marinara sauce for a low-sugar version and use full-fat cheeses to boost healthy fats while keeping carbs low. Instead of a heavy breadcrumb coating, try almond flour for a light dusting before frying or baking. The result is a rich, satisfying dish that maintains all the delicious flavors of eggplant Parmesan while fitting perfectly into your keto plan.
Eggplant Parmesan Recipe Equipment
Using the right equipment can make a big difference in your cooking:
I recommend using a mandolin slicer for slicing the eggplant, a large skillet for frying or multiple pans for faster batch cooking, and a quality baking dish.
Storage
Store leftover eggplant lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
This dish freezes well. After baking and cooling, wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Top Tip
Salting and sweating the eggplant is crucial. It removes excess moisture and bitterness, ensuring a better texture and flavor in your final dish.
FAQ
Absolutely! You can assemble the dish and refrigerate it overnight. Bake it when you’re ready to serve.
It’s up to you. The skin is edible, but peeling it can result in a softer texture.
Eggplant Parmesan (Parmigiana di Melanzane) and Parmigiana di Melanzane alla Siciliana both involve layering fried eggplant with tomato sauce and cheese, but there are differences in ingredients and preparation. Traditional Eggplant Parmesan, particularly the Neapolitan version, often includes mozzarella and a breaded eggplant layer, making it heavier. In contrast, the Sicilian version is simpler and lighter, typically omitting mozzarella and focusing on a more basic tomato sauce with Parmigiano-Reggiano. Each version reflects the distinct culinary traditions of the regions. This page on Memorie di Angelina explains the difference well.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite Italian dishes to serve with Eggplant Parmesan:
Eggplant Lasagna Parmesan Recipe
Equipment
- 1 Mandolin slicer
- 1 9×13 Baking dish
- 1 Roll paper towels
- 1 Aluminum foil
- 1 Collander
- 1 Large skillet
Ingredients
- 3-4 large eggplants
- 1 cup Salt course
- 8 oz Extra Virgin Olive Oil
- 8 oz Mozzarella cheese sliced or shredded
- 1 cup Parmesan cheese grated
- 1 cup Fresh basil whole or torn
- 4 cups Marinara sauce
- Cooking spray (optional)
Instructions
Prepare the Eggplant:
- Slice the eggplants lengthwise into ¼-inch thick slices.
- Place the slices on a baking sheet or in a colander and generously sprinkle both sides with salt.
- Let the eggplant “sweat” for at least 30 minutes to draw out excess moisture and bitterness.
- Rinse the slices under cold water to remove the salt and pat them dry with paper towels.
Fry the Eggplant:
- In a large skillet, heat a generous amount of extra virgin olive oil over medium-high heat.
- Fry the eggplant slices in batches until they are golden brown on both sides, about 2-3 minutes per side.
- Remove the fried slices and place them on paper towels to blot excess oil.
- Preheat your oven to 400°F (200°C).
Assemble the Eggplant Parmesan:
- In a baking dish, spread a thin layer of marinara sauce on the bottom.
- Place a layer of fried eggplant slices over the sauce.
- Top the eggplant with slices of mozzarella cheese, a sprinkle of grated Parmesan cheese, and a few fresh basil leaves.
- Spoon marinara sauce over the cheese and basil.
- Repeat the layering process (eggplant, cheeses, basil, sauce) until all ingredients are used, ending with a layer of sauce, mozzarella, and a sprinkle of Parmesan on top.
Bake Eggplant Parmesan:
- Spray a sheet of aluminum foil with cooking spray and cover the baking dish. Bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-30 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it rest for 10-15 minutes before serving to allow the flavors to meld and the dish to set.
Notes
Frying Alternative: For a lighter version, you can brush the eggplant slices with olive oil and bake them at 375°F (190°C) for about 25 minutes, flipping halfway through, instead of frying.
Cheese Variations: Feel free to use shredded mozzarella if slices are not available. You can also mix in other Italian cheeses like provolone for added flavor.
Marinara Sauce: Homemade marinara sauce adds a fresh taste, but store-bought works well if you’re short on time. Make sure the sauce is not too watery or this may cause a watery dish. Dryer/longer simmer times are best for this dish. Go easy on the salt wherever possible as there is plenty in the eggplant.
Rachael says
I absolutely love this recipe. Takes a while to make but well worth the effort and freezes well.