For an extra layer of flavor, consider adding a sprinkle of toasted pine nuts or a drizzle of balsamic glaze before serving. Adjust the amount of red pepper flakes to your preference for spice. Ensure the eggplant slices are evenly coated in the panko mixture for optimal crispness.
Meatless Eggplant Lasagna
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PREP TIME20 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 45 mins
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SERVING9 People
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VIEWS6
Indulge in a symphony of flavors with this exquisite meatless eggplant lasagna, where layers of tender eggplant, creamy ricotta, and vibrant marinara intertwine to create a culinary masterpiece.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol112 mg
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Fiber7 g
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Protein24 g
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Saturated Fat9 g
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Sodium955 mg
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Sugar11 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 375 degrees F (190 degrees C). Coat 2 baking sheets and a 9x13-inch baking dish with cooking spray.
02
Step
10 mins
Whisk 2 eggs and water together in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano cheese in a separate shallow dish. Dip eggplant slices into egg mixture, letting excess drip off. Gently press into panko mixture to adhere and coat both sides, shaking off excess. Place on the prepared baking sheets.
03
Step
30 mins
Bake in the preheated oven until golden, about 30 minutes, flipping eggplant and rotating baking sheets after 15 minutes.
04
Step
5 mins
Meanwhile, combine ricotta cheese, basil, 1/4 cup Parmigiano-Reggiano, 1 egg, garlic, pepper flakes, and 1/4 teaspoon salt in a bowl.
05
Step
15 mins
Spoon 1/2 cup marinara sauce into the prepared baking dish. Layer 1/2 eggplant slices over sauce; sprinkle with 1/8 teaspoon salt. Top with 3/4 cup marinara sauce. Spread 1/2 ricotta mixture on top; add 1/2 bell peppers and top with 1/3 mozzarella cheese and 1/4 Fontina cheese. Repeat layers, ending with 1 cup marinara sauce. Cover dish tightly with aluminum foil coated with cooking spray.
06
Step
35 mins
Bake in the preheated oven for 35 minutes.
07
Step
10 mins
Remove aluminum foil; top with remaining 1/3 mozzarella cheese and 1/2 Fontina cheese. Continue baking until sauce is bubbly and cheese melts, about 10 minutes more. Cool before serving, 10 minutes.
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RECIPE REVIEWS
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Please Rate
Armando Smith
Jul 2, 2025The breaded eggplant adds a nice texture to the lasagna.
Walker Upton
Jul 1, 2025I've made this recipe several times now, and it's always a hit. Thanks for sharing!
Esperanza Weimannhuel
Jul 1, 2025I found the layering process to be a bit time-consuming, but the end result was worth it.
Kaela Howe
Jun 30, 2025I added some mushrooms and spinach to the ricotta mixture - it was a great addition!
Sarai Labadie
Jun 30, 2025Absolutely delicious! The eggplant was perfectly cooked and the cheese was so gooey and flavorful.
Finn Bruen
Jun 29, 2025A great meatless option that even meat-eaters will enjoy!
Ned Ledner
Jun 29, 2025This lasagna is so easy to make and perfect for a weeknight meal. My family loved it!
Yvette Luettgen
Jun 29, 2025Next time, I might try grilling the eggplant for a smoky flavor.
Gust Mayer
Jun 29, 2025The Fontina cheese really makes a difference in this recipe. Don't skip it if you can find it!