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Eggplant parmesan lasagna
Ingredients
- 2 tablespoons olive oil
- 2 medium eggplants
- 4 eggs, divided
- ¾ cup all-purpose flour
- 1 ½ cups breadcrumbs
- ½ teaspoon dry Italian seasoning
- 1 cup finely grated Parmesan cheese, divided
- 3 cups ricotta cheese
- 1 cup grated mozzarella cheese
- ¼ cup finely chopped parsley
- ¼ cup finely chopped basil
- 4 cups marinara sauce, store bought or homemade (recipe with Eggplant Rotolo)
- 1–500 grams package no-boil lasagne noodles
- 250 grams ball fresh mozzarella
- Kosher salt
- Freshly ground black pepper
Directions
- Preheat your oven to 450F and lightly coat a 9x13” baking dish with non-stick cooking spray. Coat two large rimmed baking sheets with the olive oil and slice the eggplants into ½-inch disks and set aside while you prepare your dredge.
- Crack two eggs into a shallow dish and beat well. Place the flour into another shallow dish and season with a pinch of salt and pepper. In final shallow dish, combine the breadcrumbs and dry Italian seasoning with a ½ cup of the grated Parmesan cheese and season with a little more salt and pepper.
- Dredge the eggplant slices in the flour, then the egg, and finally the breadcrumb mixture, pressing gently to adhere. Place the dredged eggplant slices onto the prepared baking sheets and quickly spritz the top of each slice with a little non-stick cooking spray. Pop the eggplant in the oven for 20–25 minutes or until golden brown. Remove the eggplant from the oven and decrease the oven temperature to 350F.
- Meanwhile, in a large bowl mix together the ricotta, remaining Parmesan cheese, and grated mozzarella cheese. Fold in the parsley and basil and season with salt and pepper to taste. Stir in the remaining two eggs and set aside.
- Spread approximately one cup of marinara sauce evenly across the bottom of the 9x13” baking dish and layer over about a third of lasagne noodles on top. Spread a third of the ricotta mixture over top of the noodles then layer on a third of the eggplant. Repeat these layers two more times ending with a final swoop of marinara sauce on top of the final layer of eggplant. Cover the pan tightly with aluminum foil and bake in your preheated oven for 45 minutes. Uncover the pan, gently tear the fresh mozzarella and dot it over top of the lasagne. Return the lasagne to the oven and bake for an additional 15 minutes or until the mozzarella is melted. If you’d like a little colour on there, feel free to pop the broiler on for the last minute or two being careful not to burn the top of your lovely lasagne.
- Remove the lasagne from the oven and allow it to sit for 10–15 minutes before garnishing with a little extra Parmesan cheese and a scattering of fresh basil for serving.
