Best Baked Eggplant Parmesan Lasagna

Cooking Hack That Makes This Recipe Weeknight Worthy:

1. Bake the eggplant on wire rack covered baking sheets for 10 minutes. This is a fast way to avoid 30-45 minutes of breading and frying. Also you have a cleaner kitchen. The wire rack also saves time because then no need to flip because cooks top and bottom of eggplant at the same time (Here is a great wire rack combo).
2. Use store bought sauce. There is nothing wrong with opening a jar of your favorite marinara (my fave is Rao’s). Any were someone else can help that is great for you!

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Watch how to make this Weeknight Eggplant Parmesan Lasagna:

Easiest Eggplant Parmesan

Jay

2 from 1 vote

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Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Main Course

Cuisine Italian

Servings 8 people

Ingredients

  

• 1 large eggplant (cut into 1/2 inch circular shapes)
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 cup extra virgin olive oil
• 1 jar favorite marinara sauce
• 1 8 ounce ricotta
• 1 handful parsley (chopped)
• 10 leaves basil (chopped)
• 2 cups shredded mozzerella
• 1 cup Parmesan (grated)

Instructions

 

• Preheat oven to 400 degrees.
• First, place eggplant slices on a (wire rack topped) sheet tray. Salt both sides of the eggplant and let them rest 15 minutes. Then pat the eggplant down with a paper towel (see video above). 
• Next, in a bowl mix olive oil, oregano, garlic powder, and a pinch of salt/pepper. Then brush both sides of eggplant with oil mixture and place back on (wire wrack topped) sheet pan (you may need two sheet pans). 
• Bake the eggplant in oven for 15 minutes. 
• Next add enough marinara to bottom of a casserole dish. Then spread out 1/2 the eggplant over Mariana. 
• Now mix ricotta, parsley, basil, and a pinch of salt and pepper together and add on top of the eggplant. Lightly smear the ricotta to cover eggplant. 
• Now add 1/2 the Parmesan cheese and 1/2 the mozzarella. 
• Next add 1/2 of the remaining  marinara sauce. 
• Next, add the remaining eggplant then the rest of the sauce on top eggplant.
• Top with the rest of the Parmesan and mozzarella.
• Finally, cover baking dish with tin foil and add to the oven for 20 minutes. Then turn heat to 450 for 2 minutes or until the cheese browns slightly. 

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I can’t wait for you to try this recipe!!! Cheers to easy comfort food.  Happy Cooking!