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Cheesy Eggplant Lasagna

This Cheesy Eggplant Lasagna features crispy breaded eggplant, creamy ricotta filling, savory mushrooms, and rich tomato sauce, creating a deliciously satisfying vegetarian dish.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 3 hours
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crispy Eggplant
  • 2 medium eggplants, peeled and thinly sliced
  • 5 large eggs for the coating
  • 15 oz Italian-style breadcrumbs
  • 1 cup vegetable oil for frying
  • 1 tbsp salt, plus extra to taste
For the Mushroom Ricotta Filling
  • 1 lb cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 3 tbsp fresh oregano, chopped and divided
  • 1 tbsp fresh thyme, chopped and divided
  • 2 lb ricotta cheese
  • 3 large eggs
  • 1/2 cup grated Parmesan cheese for the filling
  • 1 tsp black pepper, or to taste
For Layering and Topping
  • 48 oz pasta sauce (2 jars)
  • 8 oz shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese for the top
  • 1/4 cup fresh basil leaves for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Lay your sliced eggplant on a tray and sprinkle it with salt. Let it sit for 20 to 30 minutes.
  2. Pat each eggplant slice dry with a clean towel or paper towels after the moisture appears.
Breading and Frying
  1. Beat 5 eggs in a large bowl. Dip each eggplant slice into the eggs, then press it firmly into the breadcrumbs.
  2. Fry each side of the eggplant for 2 to 3 minutes, until deep golden brown. Move the slices to a cooling rack or paper towels.
Cooking the Filling
  1. Wipe the skillet clean and cook the sliced mushrooms over medium heat for about 7 minutes until soft and browned.
  2. Stir in garlic, 1 tbsp oregano, 1/2 tbsp thyme, salt, and pepper. Cook for 1 to 2 more minutes until fragrant.
Mixing the Ricotta
  1. In a large mixing bowl, combine ricotta, remaining eggs, 1/2 cup Parmesan, and the cooled mushroom mixture. Stir in remaining herbs, plus salt and pepper.
Layering the Lasagna
  1. Spread a thin layer of pasta sauce in a 9×13-inch baking dish. Layer fried eggplant slices, ricotta mixture, and more sauce in stages, finishing with eggplant on top.
  2. Cover with remaining sauce and sprinkle mozzarella and remaining Parmesan cheese.
Baking
  1. Cover the dish with foil and bake for 1 hour and 15 minutes. Remove foil for the last 10 to 15 minutes to brown the cheese.
Serving
  1. Let the lasagna rest for 10 to 15 minutes after baking, then garnish with fresh basil and serve warm.

Notes

For best results, slice the eggplant evenly and do not skip the salting step to prevent sogginess. This lasagna can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.