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Eggplant Parmesan (Lasagna Style)

[heart_this] · Mar 25, 2010 · 37 Comments

Eggplant Parmesan

Normally when I make eggplant parmesan or melanzane alla parmigiana I keep it nice and simple with nice thick slices of eggplant that are either roasted or fried and then baked in a marinara sauce and topped with melted cheese. Recently I have come across several layered lasagna like versions of eggplant parmesan and despite the extra effort involved I knew that I would have to try making one and I got the chance to on the weekend. Roasted eggplant is really good and I often roast eggplant when a recipe calls for frying it to keep it a bit lighter. This time however, I wanted to go for the full on crispy breadcrumb coated version. Other than layering this eggplant parmesan the recipe is pretty much the same as my normal version, though this time I went with a kalamata olive marinara sauce to pack in even more flavour. The lasagna like layered eggplant parmesan took a bit more time to make but it was worth it! I quite enjoyed the layers of crispy coated eggplant with melted cheese and tasty marinara. Though I will likely continue to make the simpler version more often, I will definitely be making this version again!

Eggplant Parmesan with Salad and Garlic Bread

Eggplant Parmesan

Eggplant Parmesan

Prep Time: 40 minutes Cook Time: 40 minutes Total Time: 1 hour 20 minutes Servings: 6
ingredients
  • 2 large eggplants (optionally peeled and sliced 1/4 inch thick lengthwise)
  • salt
  • salt and pepper to taste
  • 1 cup flour
  • 4 eggs (lightly beaten)
  • 2 cups bread crumbs
  • oil for frying
  • 3 cups marinara sauce (I used a kalamata olive marinara)
  • 1 cup parmigiano reggiano (grated)
  • 3 cups mozzarella (grated or sliced)
directions
  1. Salt the eggplant and let it sit in a colander for 20-30 minutes then rise it and pat it dry.
  2. Season the eggplant with salt and pepper, dredge it in flour, dip it in egg and dredge it in the bread crumbs.
  3. Fry the eggplant in the oil until it is golden brown on both sides and then let them drain on paper towels.
  4. Spread some of the marinara on the bottom of your baking dish followed by a layer of eggplant, some marinara, some parmigiano reggiano and mozzarella and continue to layer until you end up with cheese at the top.
  5. Bake in a preheated 350F/180C oven until the sides are bubbling and the cheese is melted and golden brown, about 20-30 minutes.
Similar Recipes:
Eggplant Parmesan (Melanzane alla Parmigiana)
Fried Green Tomato Parmesan
Eggplant and Mozzarella Panini
Fried Eggplant and Mozzarella with a Roasted Marinara Dipping Sauce
Eggplant Tortino in a Kalamata Olive Marinara Sauce
Crispy Baked Eggplant Fries with Marinara Dipping Sauce (aka Eggplant Parmesan Fries!)

Food, Italian, Low-carb, Main Course, Recipe, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Memória says

    March 25, 2010 at 12:46 am

    Your lasagne dish looks absolutely perfect! Wow, the cuts are so perfect (again) haha. My mother would love this dish. Thanks for sharing!

    Reply
  2. Queen B. says

    March 25, 2010 at 12:54 am

    oooooooooooo mamma mia !!!!!!!!!!!!

    Reply
  3. Heather B says

    March 25, 2010 at 12:55 am

    Yum, looks delicious I can't wait to try it out. Might have to have some friends over for this one.
    Keep up the great cooking…

    Reply
  4. Magia da Inês says

    March 25, 2010 at 1:00 am

    Olá!
    Conheci seu cantinho… amei!!!
    Você é muito talentoso!… Sucesso!!! Itabira – Brasil

    Reply
  5. Christina says

    March 25, 2010 at 1:02 am

    This is how my family has always made eggplant parmesan! True taste of home to me! 🙂

    Reply
  6. Bridgett says

    March 25, 2010 at 1:36 am

    Eggplant parm is one of my favorite dishes, hands down. Now you went and made it into a masterpiece! I'm impressed…and hungry now!

    Reply
  7. Foy Update - Garden Cook Write Repeat says

    March 25, 2010 at 1:37 am

    I am partial to The New Best Recipe's Eggplant Parmisean. It does take a while to make, but it is also really good. http://foyupdate.blogspot.com/2006/01/best-eggplant-parmesan-cheese.html

    Reply
  8. Silke says

    March 25, 2010 at 1:46 am

    Ooooo, this looks delicious! Just discovered your blog and love it!! Love to cook and to eat… 🙂 Silke

    Reply
  9. Sandi says

    March 25, 2010 at 1:59 am

    OMG Kevin that looks awesome!!!!! I absolutely love eggplant parmesan…..I just want to take a big bite out of it….LOL!!!! just delicious!!

    Reply
  10. Anonymous says

    March 25, 2010 at 2:19 am

    Yum! Last time I made Eggplant Parmesan it tasted awful. You have inspired me to try again! hehe 🙂 Looks great!

    Reply
  11. Cookin' Canuck says

    March 25, 2010 at 2:58 am

    I am truly salivating right now. What an incredible lasagna!

    Reply
  12. Valen says

    March 25, 2010 at 3:38 am

    Oh my gosh, thats all I have been saying for the past 5 minutes. I would love this! I love eggplant parm, my all time fave dish. I have never been very talented for frying though so I have never done it when making the dish, but it is my favorite way to have it!

    Reply
  13. Daniel says

    March 25, 2010 at 4:24 am

    Looks beautiful!! We just dis a lasagna roll. http://thefoodaddicts.com/spinach-lasagna-rolls-with-roasted-red-peppers/

    Reply
  14. Jenn says

    March 25, 2010 at 4:45 am

    I love eggplant parm. This is a neat way to have it. Yum!!

    Reply
  15. Cooking Rookie says

    March 25, 2010 at 5:47 am

    This looks absolutely delicious. I tried to make something similar, but it was not the same at all – I guess the secret is thin slices… Thanks so much for sharing!
    My eggplant recipe is here, it looks more like a tower than a lasagna 🙂
    http://cookingrookie.blogspot.com/2010/02/eggplant-with-farmers-cheese.html

    Reply
  16. Nina Timm says

    March 25, 2010 at 5:49 am

    Too delicious for words….and guess what I have a few egg plants that will be ready to pick soon!!

    Reply
  17. MaryMoh says

    March 25, 2010 at 6:54 am

    I love eggplant but never thought of making a lasagne with it. Looks beautiful and delicious.

    Reply
  18. Rosa's Yummy Yums says

    March 25, 2010 at 7:57 am

    So goooooood! I'm drooling!

    Cheers,

    Rosa

    Reply
  19. Joanne says

    March 25, 2010 at 10:10 am

    Personally, I am a HUGE eggplant parm fan. The little Italian deli near my house only sells it like this so I never even thought about doing it any other way! Love it!

    Reply
  20. Sunday says

    March 25, 2010 at 11:15 am

    Eggplant Parmesan is one of my all time favourite dishes. I just melt at the thought of it, and your version here looks just delicious.

    Reply
  21. bunkycooks says

    March 25, 2010 at 11:41 am

    This looks wonderful. I usually do eggplant Parmesan without a recipe. What goes in it depends on what I have. The picture convinced me to give yours a try!

    Reply
  22. grace says

    March 25, 2010 at 12:03 pm

    GORGEOUS dish, kevin. this is seriously one of the most appetizing things i've ever seen.

    Reply
  23. Anonymous says

    March 25, 2010 at 12:16 pm

    I have always considered the eggplant (or aubergine, as we call it) to be on my personal list of obnoxious vegetables, much like quiabo and jiló here in Brazil.

    But I am curious, does this lasagna disguise it's taste and texture?

    AV

    Reply
  24. Alberta Leong says

    March 25, 2010 at 12:32 pm

    I have to admit this looks damn good to eat!

    Reply
  25. Anonymous says

    March 25, 2010 at 2:43 pm

    That looks seriously stunning. I guess I know what I'm going to et at the supermarket today!

    Reply
  26. Bellini Valli says

    March 25, 2010 at 4:43 pm

    The kalamata olive marinara sauce is a nice touch!!

    Reply
  27. Justin says

    March 25, 2010 at 5:49 pm

    that sure looks good. you know, i've never been able to make eggplant parm right myself. it's never as good as when I order out for it.

    Reply
  28. Michelle {Brown Eyed Baker} says

    March 25, 2010 at 7:11 pm

    This looks fabulous! My boyfriend's dad makes an insanely good eggplant parmesan and this is the way he makes it – layered like a lasagna. I don't think I'd want it any other way now!

    Reply
  29. "pup" says

    March 25, 2010 at 10:10 pm

    That looks delicious!! I do the same "lasagna style" with my chicken parm!!

    I will have to try it with the eggplant!

    Reply
  30. We Are Not Martha says

    March 25, 2010 at 11:45 pm

    This is amazing. And like an eggplant parmesan dream come true!! Heaven!! 🙂

    Sues

    Reply
  31. Kelli says

    March 26, 2010 at 2:16 am

    looks amazing!

    Reply
  32. Nikki (Pennies on a Platter) says

    March 26, 2010 at 2:22 am

    So perfectly layered!!

    Reply
  33. Cherine says

    March 26, 2010 at 1:02 pm

    this looks perfect and beautiful!

    Reply
  34. LAPIZLAZ says

    March 26, 2010 at 5:26 pm

    Ufffffffffffff ñam ñam I´m hungry!!!!!!!!!!!

    Reply
  35. Erica says

    March 27, 2010 at 4:41 pm

    Whow…I just fixed this last night. My usually picky hubby loved it. I'd made a different recipe before, but the dredging with flour wasn't included. I don't know if this was the "it" factor, but your recipe is a keeper and all others will be disposed of. Thanks. I love your blog and many of your recipes have found their way to my binder.

    Reply
  36. web designer says

    April 12, 2010 at 1:56 pm

    This looks delicious! I am abig fan of all kinds of lasagne and I love the idea of eggplant in it. It's always nice to see some new ideas, thanks for sharing, I might try this recipe next time I'll make lasagne.

    Reply
  37. Anonymous says

    August 29, 2012 at 12:02 am

    Made this for dinner tonight and it was incredible… Thank you for sharing!!!

    Reply

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