This eggplant lasagna parmesan is classic Eggplant Parmesan built like an eggplant lasagna: fried eggplant slices layered with simple marinara sauce, fresh basil, mozzarella, and Parmesan, then baked until the cheese melts. It works on a weeknight and for company.
Want to Build Your Own Eggplant Parm Kit?
The secret to eggplant parm that tastes like a Southern Italian nonna made it? Imported ingredients. DOP San Marzano tomatoes, real Parmigiano-Reggiano, and a good Italian olive oil are the difference between cafeteria eggplant parm and the kind you dream about.
- 🍅 San Marzano DOP Whole Peeled Tomatoes (Pack of 6)
The sauce: These are the real deal - DOP certified tomatoes grown in the volcanic soil at the base of Mount Vesuvius. They're sweeter, less acidic, and meatier than any domestic canned tomato. Crush them by hand into the sauce. - 🧀 Parmigiano Reggiano DOP (18 Months, 2.2 lb)
The cheese: Forget pre-grated parmesan in the green can. Real Parmigiano-Reggiano from Emilia-Romagna, aged 18 months, grated fresh over each layer - the crystals melt into the hot sauce and create a savory depth that domestic parmesan can't touch. - 🍞 4C Italian Breadcrumbs with Pecorino Romano (15oz)
The coating: Pre-seasoned with Pecorino Romano cheese, these breadcrumbs give the eggplant slices a golden, crispy crust with built-in Italian flavor. One less thing to season yourself. - 🫒 Extra Virgin Olive Oil (Italian)
The fry: You're pan-frying eggplant slices in this, so quality matters. A good Italian EVOO gives the crust a fruity, peppery flavor that butter or vegetable oil can't replicate. This is how they do it in Campania. - 🍆 MALACASA 9×13 Ceramic Lasagna Dish
For the layers: ceramic heats gently and evenly so the middle sets without the edges going leathery. Deep enough for a proper five layer build, and it goes to the table as it is.
Pro Tip: Salt the eggplant slices and let them drain in a colander for 30 minutes before breading. This pulls out the bitter moisture and means the slices absorb less oil when you fry them - crispier outside, creamier inside.
It’s best in summer, when eggplants are in season, and it’s a good fit for family gatherings, potlucks, and holiday meals like Easter and Christmas.
Jump to:
- What ingredients do you need for eggplant lasagna parmesan?
- How to make eggplant lasagna parmesan
- Tips
- Substitutions
- Variations
- How Do You Make Vegan Eggplant Parmesan?
- How Do You Make Keto Eggplant Lasagna?
- Equipment
- How Do You Store Eggplant Lasagna Parmesan?
- Frequently Asked Questions About Eggplant Lasagna Parmesan
- Related recipes
- What to serve with eggplant parmesan
- Eggplant Lasagna Parmesan Recipe
What ingredients do you need for eggplant lasagna parmesan?
- Eggplants
- Salt
- Extra Virgin Olive Oil (EVOO)
- Mozzarella Cheese
- Parmesan Cheese
- Fresh Basil Leaves
- Marinara Sauce
See recipe card for quantities.
How to make eggplant lasagna parmesan
- 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.
Tips
Don’t skip salting and sweating the eggplant. It pulls out excess moisture and bitterness, which makes a real difference in the texture and flavor of the finished dish. Also, let the assembled Eggplant Parmesan sit for 15 minutes before baking so the flavors can meld.
Substitutions
- Cheese: Use dairy-free mozzarella and Parmesan for a vegan version.
- Gluten-Free: Ensure your marinara sauce is gluten-free, or make your own.
Variations
- 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.
How Do You Make Vegan Eggplant Parmesan?
For a plant-based Eggplant Parmesan or vegan eggplant lasagna, replace the dairy cheeses with vegan mozzarella and Parmesan alternatives or a cashew-based cheese sauce. Nutritional yeast and a drizzle of extra virgin olive oil help with flavor. Layer the eggplant slices with a good homemade marinara sauce and fresh basil as usual.
How Do You Make Keto Eggplant Lasagna?
For a keto eggplant lasagna, use a low-sugar marinara sauce and full-fat cheeses. If you want a coating on the eggplant, skip breadcrumbs and give the slices a light dusting of almond flour before frying or baking.
Equipment
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.
How Do You Store Eggplant Lasagna Parmesan?
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.
Frequently Asked Questions About Eggplant Lasagna Parmesan
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 recipes
Looking for other recipes like this? Try these:
What to serve with eggplant parmesan
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.
Nutrition
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