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serving of baked eggplant parmesan on black plate

Baked Eggplant Parmesan Lasagna

Thin slices of roasted eggplant are layered with marinara, mozzarella, and Parmesan for a hearty, noodle-free twist on classic lasagna.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Course Dinner, Main Dish
Cuisine Italian
Servings 6 people

Equipment

  • Baking sheet For roasting the eggplant slices
  • 9x13-inch baking dish To layer and bake the lasagna
  • Sharp knife For slicing eggplant
  • Mixing bowl For combining cheeses
  • Tongs For flipping eggplant during roasting
  • Colander (optional) To salt and drain eggplant for less moisture

Ingredients
  

  • 2 medium eggplants sliced lengthwise into ¼-inch thick slices
  • 1 tablespoon olive oil
  • Salt to taste

For the Layers:

  • 2 cups marinara sauce store-bought or homemade
  • 1½ cups shredded mozzarella cheese
  • ¾ cup grated Parmesan cheese
  • 1 teaspoon dried basil or Italian seasoning
  • 1 cup ricotta cheese optional
  • Fresh basil or parsley for garnish

Instructions
 

  • Prep the Eggplant:
  • Preheat oven to 400°F (200°C). Lay sliced eggplant on a baking sheet and lightly sprinkle with salt. Let sit for 20 minutes to release moisture, then pat dry. Lightly brush with olive oil and roast for 20–25 minutes, flipping halfway through, until golden and tender.

Layer the Lasagna:

  • Reduce oven temperature to 375°F (190°C). Spread a thin layer of marinara in the bottom of a greased 9x13-inch baking dish. Layer roasted eggplant, marinara, mozzarella, ricotta (if using), and Parmesan. Repeat until ingredients are used up, finishing with sauce and cheese on top.

Bake:

  • Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until bubbly and lightly browned.

Cool and Serve:

  • Let lasagna rest for 10 minutes before slicing. Garnish with chopped parsley or fresh basil.

Notes

For crispier eggplant: bread slices before baking.
Ricotta is optional, but adds creaminess.
Make ahead and refrigerate unbaked lasagna up to 1 day in advance.
Freezer-friendly before or after baking.
Keyword lasagna
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