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Baked Eggplant Parmesan Lasagna Recipe

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Disclosure: This guest post was written by Karen – owner of  From the Garden Table.  Susan wants to give a big thanks for providing this awesome article while she is away on vacation!

Baked Eggplant Parm Lasagna-From the Garden Table

Hi everyone! I’m Karen over at From the Garden Table and I am so excited to be sharing with you here at Budget Earth today.

I am a very avid gardener and love creating all kinds of things that come from my garden and local farm stands, as well as anything else that tempts my taste buds!

It’s the end of the gardening season and I just picked 2 beautiful eggplant from my garden. I have been watching them grow and waiting…

You see, I’m a fairly recent convert to eggplant. Growing up my mom never, ever served it. I believe she just wasn’t really familiar with it either, so it never crossed our plates.

I finally tried it as an adult and really liked it, especially eggplant parmesan . Ever since, I have been experimenting with every type eggplant parmesan recipe I have come across and I finally found, in my opinion, the best version of and use of eggplant parmesan there is.  Baked Eggplant Parmesan Lasagna!

Lightly breaded and baked eggplant slices with a great ricotta/cottage cheese/mozzarella mixture, nestled between layers of pasta and sauce.  Yum, yum, yum!

So when I am finally able to bring in those beauties in from the garden, this is the first dish I make.

Enjoy!

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Baked Eggplant Parmesan Lasagna

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5 from 4 reviews

Looking for a delicious & healthy recipe for dinner tonight? Check out this yummy Baked Eggplant Parmesan Lasagna recipe!

  • Author: Karen - From the Garden Table
  • Category: Dinner
  • Cuisine: Italian

Ingredients

Units Scale
  • 2 egg whites
  • 1 egg
  • 1 eggplant, appx 1 lb, sliced into 1/4 inch rounds
  • 1/3 cup flour
  • 1 cup Italian seasoned breadcrumbs
  • 2 cups Mozzarella cheese, shredded, divided
  • 6 tablespoons grated parmesan cheese, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 carton ricotta cheese, 15 oz
  • 1 carton low fat cottage cheese, 12 oz
  • 1 egg white
  • 1 bottle pasta sauce, 26 oz
  • 12 cooked lasagna noodles

Instructions

  1. Preheat oven to 450 degrees.
  2. Lightly salt eggplant slices.
  3. (I like to do these next steps using 3 pie plates, but you do not have to use them, small bowls will suffice)
  4. Place flour in first pie plate.
  5. Whisk together 2 egg whites and egg, place in the next pie plate.
  6. Then bread crumbs in the third.
  7. Dredge eggplant slices in flour, then egg mixture and lastly the bread crumbs.
  8. Place on baking sheets coated with nonstick cooking spray.
  9. Spray cooking spray over prepared slices.
  10. Bake in oven for 10 minutes and then flip them over.
  11. Bake for another 10 minutes.
  12. Remove from oven and let cool.
  13. Lower oven temp to 375 degrees
  14. Combine ricotta, cottage cheese, 1 cup mozzarella, 3 tablespoons parmesan, oregano, basil and egg white in bowl. Mix well.
  15. Spread ¼ pasta sauce on bottom of 9 x13 baking dish coated with nonstick cooking spray.
  16. Next layer 4 lasagna noodles, half the cheese mixture and then half of the eggplant slices.
  17. Repeat layers again, ending with 4 noodles, the remaining sauce
  18. and mozzarella & parmesan cheeses.
  19. Cover and bake for 15 minutes.
  20. Uncover and bake for an additional 35 minutes.
  21. Remove from oven and let sit for at least 5 minutes before serving.

Did you make this recipe?

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Disclosure: This was a guest post given to Budget Earth.  If you would like to read more written by Kelly, make sure to head over to From the Garden Table. There was no compensation received by Budget Earth or From the Garden Table for this post.

Would you like to have your products featured in a giveaway event? Want to increase your social media exposure? Contact susan.l.bewley@gmail.com to see how I can help YOUR company today!

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Reader Interactions

Comments

  1. Now this is different! I never would have thought of putting eggplant together with lasagna. Going to try this!

  4. Oh this looks delish for dinner. The only modification I would make would be sub gluten free pasta and delete the bread crumbs unless I could get some gluten free bread. I sometimes have GF crackers on hand that would sub well.

  8. This sounds good and something different for my family. I haven’t made anything like this before.

  9. We just got back home to SW Georgia from visiting the family in New Jersey and wow at the homemade Italian dishes we had at a family gathering o Saturday and this was one of them It was soooo good! Going to save your recipe and hope its as good as the one made up there! thank you!



  10. That sounds pretty good. When I was young, you couldn’t pay me to eat eggplant.Now I like it. I’m looking forward to trying this recipe.

  11. What a cool idea – my two favs in one – I haven’t made either in a while, and this is a good way to kick off fall – a double whammy!! This looks like the perfect recipe to try – asap!



  12. This looks delicious, I’d love to give it a try. In the photo the lasagna is red and white, I’d add some spinach to add some green, and I like spinach. Thank you for sharing this recipe post.

  13. You had me at “homemade” but my daughter loves eggplant and is always bugging me to make it in a recipe.Ha! She is going to love this one.Thank you for posting it.:)



  14. Took me time for it to have the ability to realize all of the comments, but I really appreciated this write-up. This turned out to be Invaluable to my opinion and I am certain that to everyone this commenters below! It

  15. This sounds like a good way to eat eggplant. I’m going to pin it for later. love cheese and pasta sauce. I think the eggplant would absorb those flavors and become edible.