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Two Italian favorites meet in this tasty Eggplant Parm Lasagna! The whole family will love this delicious, belly-filling dish! Make it ahead for an easy dinner on a busy weeknight!  

Eggplant Parm Lasagna

Serves 4–6

Tip: Instead of frying the eggplant, you can bake it in the oven until crispy.

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

3 Tbsp olive oil

3 lbs frozen, breaded eggplant cutlets

1/2 tsp, plus more for seasoning, salt

2 cups ricotta cheese

1 egg, lightly beaten

1/4 tsp black pepper

1 Tbsp, plus more for garnish, fresh basil, chopped

1 cup Parmesan cheese, grated and divided

4 cups marinara sauce, divided

4 cups mozzarella cheese, shredded and divided

Preparation:

Preheat the oven to 350°F. Lightly coat an 11" x 7" baking dish with cooking spray and set aside.

In a large skillet, heat the olive oil over medium heat. Working in batches, panfry the eggplant on both sides until golden brown. Drain on a baking sheet lined with paper towels. Season the eggplant with salt.

In a medium mixing bowl, stir together the ricotta, egg, salt, pepper, basil, and 1/2 cup Parmesan.

Cover the bottom of the baking dish with 1 cup marinara. Place a single layer of eggplant on top, overlapping the slices slightly. Next, spread 1/3 of the ricotta mixture over the eggplant, then sprinkle on 1 cup mozzarella. Repeat this process 2 more times.

Top the last layer of mozzarella with the remaining eggplant, 1 cup marinara, 1 cup mozzarella, and 1/2 cup Parmesan.

Spray a piece of aluminum foil with cooking spray and cover the baking dish. Bake 30–45 minutes until bubbly. Remove the foil and bake for another 5–10 minutes.

Let the baking dish sit for 10 minutes before serving. Garnish with fresh basil.

Alternatively, bake this lasagna ahead of time, portion it out, and freeze the meal for a quick and easy weeknight meal.

Enjoy Foodies!

David

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