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Eggplant Parmesan (Lasagna Style)

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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!)
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Reader Interactions

Comments

  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

  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

  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

  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

  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

  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

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