Eggplant Parmigiana Lasagna Style

This Eggplant Parmigiana Lasagna Style recipe is made from crispy eggplant slices and is similar to baked lasagna that's layered with tangy tomato sauce and cheese.

This recipe for baked eggplant parmesan lasagna was inspired by this recipe for Crispy Breaded Eggplant Slices made two ways. Try my Fluffy Italian Zucchini Fritters, Eggplant and Zucchini sauté and find some Amazing Eggplant and Zucchini Recipes to try.

5 from 1 vote

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Prep Time 1

Cook Time 1

Additional Time 10

Total Time 2 10

Course Main Entrées

Cuisine Italian

Servings

Calories 478 kcal

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Equipment

Ingredients

Eggplant

3 medium eggplants peeled and sliced
1 tbsp salt
1½ cups bread crumbs
¾ cups parmesan cheese
2 eggs
fresh basil
1 tbsp olive oil
1 clove garlic
½ cup water or broth optional
2 cups mozzarella shredded

Sauce

3 tbsp olive oil
1 tbsp dried oregano
25 oz tomato puree
1 tbsp salt
ground pepper optional, amount to your preference
2 cloves garlic

Instructions

Making the Sauce

Heat up oil. Sauté garlic until fragrant.
Add tomato puree. Add water if too thick. If the tomato puree is to thin, add tomato paste.
Add herbs and bring to a boil. Turn down the heat and let simmer for 20 minutes.
If sauce is tarte or acidic, add ½ teaspoon (more or less) of sugar. Let simmer for another 20 minutes. Taste to adjust seasoning as needed.

Making the Eggplant Slices

Pre-heat oven to 350 F.
Peel, slice and salt your eggplant generously.
Lay the eggplant on a baking sheet or in a colander. Let sit for an hour.
Prepare two baking sheets with parchment paper. Spray or brush parchment paper with the 1 tablespoon of olive oil.
Pat dry the eggplant slices, dip in egg wash, then cover with breadcrumbs. Press the bread crumbs down into the eggplant.
Transfer the eggplant to a baking tray covered with parchment paper
Bake for 30 minutes, flipping the eggplant on their other side half way through.
Make sauce while you wait for the eggplant to cook.
Prepare a baking dish for the eggplant layers to go into.
The eggplant will need extra liquid to cook, Add 1 cup of water/broth to your sauce.
Take a 3 or 4 tablespoons of the sauce mixture and cover the bottom of the baking dish with it.
Take the cooked eggplant slices and begin to layer them on top of the sauce.
Once you have the first layer, cover with more sauce, mozzarella, and parmesan.
Continue to layer eggplant slices onto of the sauce cheese mixture, making sure that you are layering the eggplant in the opposite direction as the first layer (criss crossing pattern).
Cut the eggplant to fit wherever needed. Alternate layers with sauce and cheese until you have used up all of the eggplant.
Top with sauce, mozzarella and fresh basil.
Bake at 400°F for 20 minutes covered and 10 minutes uncovered.
Remove from oven and let stand for 10 minutes before cutting.

Notes

Top tips

Remember to salt your eggplant to draw the moisture out for crispier (not soggy) eggplant parmesan.

Use pre-made sauce to spend less time making this recipe.

Nutrition

Serving: 1Calories: 478kcalCarbohydrates: 46gProtein: 23gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 93mgSodium: 3017mgPotassium: 1175mgFiber: 11gSugar: 16gVitamin A: 1100IUVitamin C: 18mgCalcium: 454mgIron: 5mg

Keyword baked, Eggplant Parmigiana

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