Discover a new favorite for your meatless menu with this irresistible Eggplant Lasagna, perfect for hearty weeknight dinners or a show-stopping vegetarian centerpiece. Tender, breaded slices of eggplant are layered with creamy ricotta, fire-roasted bell peppers, and oozy, melted cheeses for a deeply comforting yet surprisingly light take on an Italian classic. Each mouthful bursts with fresh basil, just the right touch of spice, and vibrant flavors that will have everyone coming back for seconds.
This recipe is designed as a crowd-pleaser and comes together with minimal fuss, thanks to a streamlined breading and baking method. Shingled layers of golden-baked eggplant, a rich ricotta blend, and bubbling marinara sauce make it satisfyingly rich without weighing you down. Finished with a blanket of gooey mozzarella and nutty Fontina, this lasagna turns every Monday (or any day!) into an occasion. Serve it as a main course alongside a simple salad and enjoy a deliciously wholesome spin on classic comfort food.
Meatless Eggplant Lasagna
Print RecipeIngredients
- cooking spray
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 2 cups panko bread crumbs
- 1/4 cup grated Parmigiano-Reggiano cheese
- 2 eggplants, peeled and sliced into 1/2-inch rounds
- 1 (16 ounce) container ricotta cheese
- 1/2 cup chopped fresh basil
- 1 large egg, lightly beaten
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1 (24 ounce) jar marinara sauce
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1/4 teaspoon salt
- 8 ounces thinly sliced mozzarella cheese
- 3/4 cup finely grated Fontina cheese
Instructions
Preheat oven to 375°F (190°C) and coat two baking sheets and a 9x13-inch baking dish with cooking spray.
Beat two eggs with water in a shallow bowl. In another bowl, mix panko with Parmigiano-Reggiano. Dip each eggplant slice in the egg, then dredge in panko, gently pressing crumbs on both sides. Arrange the coated slices on prepared baking sheets.
Bake eggplant until golden and crisp, flipping once and rotating sheets after 15 minutes, for a total of about 30 minutes.
In a separate bowl, blend ricotta, chopped basil, one beaten egg, Parmigiano-Reggiano, garlic, crushed red pepper, and a quarter teaspoon salt to make the filling.
Spoon half a cup of marinara sauce at the bottom of the baking dish. Add half the baked eggplant in a single layer, sprinkle with a little salt, and spread 3/4 cup marinara over it. Dollop and smooth out half the ricotta mixture, scatter with half the peppers, and layer with a third of the mozzarella and a quarter of the Fontina. Repeat layers, finishing with remaining marinara on top.
Cover tightly with foil sprayed with cooking spray. Bake for 35 minutes.
Remove foil, top with the rest of the mozzarella and Fontina, and bake uncovered for 10 more minutes or until the cheese is melted and bubbly.
Allow lasagna to cool at least 10 minutes before serving.
Notes
Tips:
For extra crispness, let baked eggplant slices cool on a wire rack before layering., To avoid excess moisture, salt and blot eggplant slices before breading., This lasagna can be assembled a day in advance and baked just before serving., Feel free to substitute other cheeses like provolone or Gruyère for Fontina if desired.
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