Description
Cheesy Eggplant Lasagna is a hearty vegetarian Italian-inspired casserole featuring crispy breaded eggplant layered with creamy ricotta cheese, savory mushrooms, rich tomato sauce, Parmesan, and melted mozzarella. Combining the best qualities of eggplant Parmesan and traditional lasagna, this comforting baked dish delivers crispy, creamy, and cheesy flavors in every bite.
Ingredients
Scale
- 2 medium eggplants, peeled and thinly sliced
- 8 large eggs, divided
- 15 oz Italian-style breadcrumbs
- 1 cup vegetable oil
- 1 lb cremini mushrooms, sliced
- 2 garlic cloves, minced
- 3 tbsp fresh oregano, chopped and divided
- 1 tbsp fresh thyme, chopped and divided
- 2 lb ricotta cheese
- 1 cup Parmesan cheese, grated and divided
- 48 oz pasta sauce (2 jars)
- 8 oz mozzarella cheese, shredded
- 1/4 cup fresh basil leaves for garnish
- 1 tbsp salt, plus extra to taste
- 1 tsp black pepper, or to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Sprinkle the sliced eggplant with salt and let sit for 20–30 minutes. Pat dry to remove excess moisture.
- Beat 5 eggs in a large bowl. Dip each eggplant slice into the eggs and then coat with Italian breadcrumbs.
- Heat vegetable oil in a large skillet over medium heat. Fry eggplant slices in batches for 2–3 minutes per side until golden brown. Transfer to a cooling rack or paper towels.
- In a dry skillet, cook the sliced mushrooms over medium heat for about 7 minutes until softened and moisture evaporates.
- Add garlic, 1 tbsp oregano, 1/2 tbsp thyme, salt, and pepper. Cook for 1–2 minutes more. Let cool slightly.
- In a large mixing bowl, combine ricotta cheese, remaining 3 eggs, 1/2 cup Parmesan cheese, mushroom mixture, remaining oregano, remaining thyme, salt, and pepper.
- Spread a thin layer of pasta sauce in the bottom of a 9×13-inch baking dish.
- Arrange a layer of fried eggplant slices over the sauce. Spread half of the ricotta mixture on top and add a layer of sauce.
- Repeat the layers with another layer of eggplant, the remaining ricotta mixture, and more sauce.
- Add a final layer of eggplant and cover with the remaining sauce.
- Top with shredded mozzarella cheese and the remaining Parmesan cheese.
- Cover with foil and bake for 1 hour and 15 minutes, removing the foil during the last 10–15 minutes.
- Let the lasagna rest for 10–15 minutes before serving.
- Garnish with fresh basil and serve warm.
Notes
- Salting the eggplant helps remove bitterness and excess moisture.
- Use freshly grated mozzarella and Parmesan for the best melting texture.
- Do not overcrowd the frying pan to maintain crispy eggplant.
- Allow the lasagna to rest before slicing for cleaner layers.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze tightly wrapped portions for up to 3 months.
- Panko breadcrumbs can be substituted for extra crunch.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 359 kcal
- Sugar: 5 g
- Sodium: 358 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 232 mg