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Eggplant Parmesan Lasagna
This hearty baked pasta dish combines the best elements of classic eggplant parmesan and traditional lasagna. Crispy pan-fried eggplant slices are layered with tender noodles, a rich creamy tomato basil sauce, and three types of cheese. It makes a comforting vegetarian centerpiece for Sunday dinner or a holiday gathering. The golden, crispy eggplant holds its texture beautifully against the melted mozzarella and creamy ricotta.
Ingredients
- 2 (26-oz.) jars tomato, garlic, and onion pasta sauce
- ¼ cup chopped fresh basil
- ½ tsp. crushed red pepper
- ½ cup heavy whipping cream
- 4 oz. Parmesan cheese, grated (about 1 cup)
- 1 large eggplant (about 1½ lb.)
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- 1 cup all-purpose flour
- 3 large eggs, lightly beaten
- 6 Tbsp. olive oil
- 6 lasagna noodles, cooked and drained
- 1 (15-oz.) container low-fat ricotta cheese
- 8 oz. mozzarella cheese, shredded (about 2 cups)
Instructions
- 1Preheat the oven to 350°F. Warm the pasta sauce, chopped basil, and crushed red pepper in a large saucepan over medium-low heat for 30 minutes. Take the pan off the heat, then stir in the heavy cream and grated Parmesan cheese. Set the sauce aside.
- 2Peel the eggplant and slice it crosswise into pieces that are a quarter-inch thick. Season the slices evenly with salt and black pepper. Prepare a dredging station by placing the flour in a shallow bowl or plate.
- 3Whisk the eggs and three tablespoons of water together in a separate shallow bowl. Coat each eggplant slice in the flour, dip it into the egg mixture, and coat it in the flour a second time. Shake off any excess flour.
- 4Warm one and a half tablespoons of olive oil in a large nonstick skillet over medium-high heat.
- 5Fry the coated eggplant slices in batches in the hot oil until they are golden brown and slightly soft. This takes about four minutes per side. Transfer the cooked slices to paper towels to drain.
- 6Continue cooking the rest of the eggplant in batches using the remaining olive oil. Wipe the skillet clean between batches if needed.
- 7Arrange three cooked lasagna noodles lengthwise in the bottom of a lightly greased 13-by-9-inch baking dish. Spread one-third of the tomato sauce mixture over the noodles, then arrange half of the fried eggplant slices on top.
- 8Spoon half of the ricotta cheese over the eggplant layer, then sprinkle with half of the shredded mozzarella. Build a second layer using the remaining three noodles, another third of the sauce, the rest of the eggplant, and the remaining ricotta.
- 9Finish the assembly by spreading the final third of the sauce over the top and sprinkling with the remaining mozzarella cheese.
- 10Bake in the preheated oven for 35 to 40 minutes until the cheese is golden brown and bubbling. Let the lasagna rest for 20 minutes before slicing and serving.