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Eggplant Parmesan Lasagna
Crispy on the outside and impossibly tender within, golden pan-fried eggplant slices take center stage in this hearty baked pasta. It brilliantly merges the best parts of classic eggplant parmesan with traditional lasagna. You'll layer tender noodles with a rich, creamy tomato basil sauce and three types of melted cheese. It's a comforting vegetarian centerpiece that holds its texture beautifully against the creamy ricotta and bubbling mozzarella.
Equipment
- Oven
- Stovetop
- Skillet
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.
- 2Peel the eggplant and slice it crosswise into pieces that are a quarter-inch thick. Season the slices evenly with salt and black pepper.
- 3Place the flour in a shallow bowl. In a separate shallow bowl, whisk the eggs and 3 tablespoons of water together. 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 so the coating doesn't get clumpy.
- 4Warm 1 1/2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Fry the coated eggplant slices in batches in the hot oil until they're golden brown and slightly soft, about 4 minutes per side. Transfer the cooked slices to paper towels to drain.
- 5Continue cooking the rest of the eggplant in batches using the remaining olive oil. Wipe the skillet clean between batches if needed to prevent burnt bits from sticking to fresh slices.
- 6Arrange 3 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.
- 7Spoon half of the ricotta cheese over the eggplant layer, then sprinkle with half of the shredded mozzarella. Build a second layer using the remaining 3 noodles, another third of the sauce, the rest of the eggplant, and the remaining ricotta.
- 8Finish the assembly by spreading the final third of the sauce over the top and sprinkling with the remaining mozzarella cheese.
- 9Bake 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 so the layers set up properly and don't slide apart.
Notes
- Prep: To draw out excess moisture and keep the eggplant firm, sprinkle the raw slices with salt and let them rest on paper towels for 10 minutes. Pat them dry before proceeding with the recipe.
- Make ahead: You can assemble the entire lasagna up to a day in advance. Keep it covered in the fridge and add 10 to 15 minutes to the baking time.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm individual slices in the microwave, or reheat the whole pan in a 350°F oven covered with foil until heated through.