Eggplant Lasagna Parmesan Recipe
Classic Italian eggplant parmigiana with crispy breaded eggplant slices layered with marinara, fresh mozzarella, and parmesan. Baked until bubbly and golden.
Servings: 8 people
Calories: 450kcal
Equipment
- 1 Mandolin slicer
- 1 9x13 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
Sweating the Eggplant: Salting and sweating the eggplant slices is essential to remove bitterness and excess moisture, which helps achieve the best texture.
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.
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
Calories: 450kcal
