Eggplant Parmesan Lasagna Recipe

There’s something so wonderfully inviting about the scent of marinara sauce simmering gently on the stove, mingling with the aroma of freshly sliced basil. In our family, gathering in the kitchen to cook is as joyful as sitting down to enjoy the meal. This Eggplant Parmesan Lasagna Recipe is a perfect embodiment of such moments—a hearty, vegetarian delight that brings layers of rich flavors and love to your table. Imagine tender slices of eggplant mingling with gooey mozzarella and tangy marinara, each bite a harmonious blend of textures and tastes. Whether it’s a cozy evening with family or a vibrant gathering of friends, this dish promises to impress and satisfy.

Recipe Summary:

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Servings: 6
• Skill Level: Intermediate

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick pieces
• 2 cups marinara sauce
• 3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 2 eggs, beaten
• 2 tablespoons olive oil
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place eggplant slices on a baking sheet and drizzle with olive oil, then sprinkle with salt and pepper. Roast in the oven for 20 minutes, flipping halfway through.
3. While the eggplant is roasting, mix the ricotta cheese, half of the Parmesan, eggs, and half of the chopped basil in a bowl until well combined. Season with a pinch of salt and pepper.
4. In a 9×13 inch baking dish, spread a thin layer of marinara sauce. Place a layer of roasted eggplant slices over the sauce.
5. Add a layer of the ricotta cheese mixture, followed by a layer of mozzarella cheese. Repeat the layers until you run out of ingredients, ending with a layer of marinara sauce and topping it with the remaining mozzarella and Parmesan cheeses.
6. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
7. Sprinkle with the remaining fresh basil before serving.

Helpful Tips

• To make slicing the eggplant easier, use a mandoline slicer.
• For a lower-fat version, you can use part-skim ricotta and mozzarella cheeses.
• If you prefer a gluten-free version, ensure that your marinara sauce is gluten-free and skip any breadcrumb toppings.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Pairings

Serve this Eggplant Parmesan Lasagna with a simple side salad dressed with a light vinaigrette and a loaf of crusty garlic bread. For dessert, a refreshing sorbet or fruit salad makes a delightful finish. Pair with a glass of iced tea or a light red wine for a complete meal.

At Zynahz, our mission is to bring joy and creativity into your kitchen with family-friendly recipes that inspire. We hope this Eggplant Parmesan Lasagna Recipe becomes a new favorite in your home. Try it out, and don’t forget to share your delicious results with us! Tag us on social media and sign up for our newsletter for more delightful recipes. Happy cooking!