Let’s celebrate National Lasagna Day this week with Eggplant Lasagna!
What happens when National Lasagna Day and eggplant season occur at that the same time? A classic Italian Eggplant Lasagna of course!
Eggplant also seemed to be a trending topic on the blog lately so I decided it was also the perfect time to update this recipe post, originally published back in July of 2013. That’s only a few months after I started this blog. Needless to say, I was basically clueless on blogging, especially in the food photography department. I know the recipe for this lasagna is good but 7 years later, I also know that the original pictures were awful. I’m almost embarrassed for you to see the original photo on this post, but if you must (it’s buried – R.I.P. ) at the bottom of this page!
Is this a recipe for Eggplant Parmesan or Lasagna?
Well it’s actually both. To me eggplant lasagna is exactly that, layers of noodles, with eggplant, cheeses and tomato sauce. But as I was rewriting this recipe, I noticed a lot of google searches bring up various types of eggplant slices layered with cheese and tomato sauce. To most Italian Americans, that is actually an eggplant parmesan.
I hope you’re not totally disappointed because even if you were looking for a roasted eggplant lasagna, vegetarian lasagna or even a low carb lasagna, I know you’ll love this more classic Italian Eggplant Lasagna. And like I always say, feel free to make the modifications needed in your kitchen. Use this recipe as your eggplant muse!
What type of eggplant should you use?
Many times when I share my eggplant recipes with friends they ask me what type of eggplant I use. To be honest, I have made eggplant dishes using all types of eggplant but my favorite one is the baby eggplant. It not only slices up into the perfect size for layering in this dish, I also find it to be easier to work with. Honestly though, as long as you pick a good eggplant you should have no trouble at all. If you’re not sure about which one to choose you should definitely read my post on How to Pick the Perfect Eggplant.
Is this really the best eggplant lasagna recipe you’ll ever need?
Well now that you’ve made it this far into the post, you might be asking yourself “is this really any different than other eggplant lasagna recipes? The answer is yes! This is not only one of the best recipes, it might be the only eggplant lasagna recipe you’ll ever need.
OK fine, that might be a little dramatic! But seriously, what makes my recipe a little better than the rest. In my humble opinion, it’s that little addition of crunch that comes from the coating that I dredge my eggplant slices through before cooking in a little olive oil. I know most people associate eggplant parmesan with breading but this is how I was taught to “bread” my eggplant slices and I love it this way so much more.
“I’m hooked” .. What’s next?
I”m so glad you made it this far cause now that you’re fully vested, the recipe is just below! And on your way down, don’t feel bad to turn away as you scroll past that awful picture. Trust me, I won’t be offended cause’ it’s kind of cringeworthy. BUT don’t scroll down too fast because you might miss some of the top blog eggplant recipe favorites that precede it!
YOU MIGHT ALSO LIKE THESE RECIPES:
- Baby Eggplant Rollatini
- Stuffed Baby Eggplant
- Simple San Marzano Tomato Sauce
- Homemade Manicotti Crepes
- Vodka Sauce
*Note: The content in this post has been completely updated and modified from the original publishing date on July 21, 2013*
- 1 med/large eggplant peeled and sliced lenghtwise 1/8" thick or 2-3 baby eggplants
- 2 Cups olive oil
- 2 eggs
- 1-2 cups of flour seasoned with salt and pepper
- 2 tablespoons of water for egg wash
- 6 Cups of basic tomato sauce* having extra is a good idea
- 2 1/2 cups of shredded mozzarella cheese
- 1 1/2 cups of grated parmesan cheese
- 1 lb of Lasagna noodles*
- Salt and pepper to taste *
- Pre heat oven to 350 degrees
FOR THE EGGPLANT
- Peel skin from eggplant;slice eggplant lengthwise 1/8" thick
- Scramble 2 eggs in a shallow pan with a few tablespoons of water and a handful of grated parmesan cheese. In a separate shallow dish add flour and season with salt and pepper. Dip eggplant into flour then egg wash and then into a hot pan with 1 cup of olive oil. Cook on both sides until golden brown. Set aside to drain on a dish with paper towel. Add more oil as needed.
- Cook lasagna sheets in 3 quarts of salted boiling water until just under al dente. Drain and lay out noodles separately so they do not stick together.
FOR THE LASAGNA ASSEMBLY
- Spoon 2 cups of sauce (more if needed) onto bottom of baking dish;add a few tablespoons of water to thin out the sauce a bit. Begin assembly with 3-4 sheets of lasagna on the bottom, spoon over a little sauce and then top with 3 or 4 eggplant slices in the opposite direction. Cover with more sauce, handful of grated parmesan cheese and a handful of shredded mozzarella cheese, repeat the pattern until you reach the top of the baking dish.
- Top layer of lasagna should be sprinkled with remaining mozzarella cheese and spread with another 1 cup of sauce (more if needed). Cover with foil for about 60 minutes and then cook uncovered for an additional 20 minutes or until bubbly at the bottom and the cheese on top is melted.
2. I don't use jarred sauce so it is sometimes hard for me to quantify. My recipes always call for fresh homemade sauce so the consistency and amount may vary.
3. I like to bake on the middle rack!