Eggplant Parm Lasagna

Submitted by Food.com

"Two classic Italian-American dishes come together to make a warm, layered, next-level meal."

 

• Ready In: 1hr 10mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 2 tablespoons olive oil, plus 3/4 -1 cup
• 2 medium eggplants, peeled and sliced into 1/2-inch rounds (about 3 pounds)
• 4 cups panko breadcrumbs
• 2 teaspoons italian seasoning
• 1 cup finely grated parmesan cheese, plus 1/2 cup
• 6 large eggs, beaten
• 1 cup all-purpose flour
• kosher salt
• ground black pepper
• 1 lb ricotta cheese
• 1⁄4 cup chopped parsley, plus 2 tablespoons
• 4 cups marinara sauce
• 3 1⁄2 cups shredded mozzarella cheese
• 12 oven-ready lasagna noodles
• 1⁄2 cup sliced basil

directions

1. Preheat oven to 375 degrees F. Line a baking sheet with a cooling rack. Lightly coat a 9x13-inch baking dish with 2 tablespoons olive oil. Season eggplant slices with salt, then place in a colander set over a plate. Set aside.
2. Combine panko, Italian seasoning, 1 cup parmesan cheese, 1 teaspoon salt and 1/4 teaspoon ground black pepper in the bowl of a food processor. Pulse to combine until finely ground, then transfer crumbs to a shallow dish or bowl. Place eggs and flour in separate shallow dishes or bowls.
3. To prepare eggplant, dredge each slice on both sides in the flour, then eggs, then the panko parmesan mixture and place on the cooling rack. Heat 3/4 cup olive oil in a large skillet over medium heat. Working in batches, fry the eggplant until golden and crisp, about 2 minutes per side. Add additional olive oil if needed during frying. Drain fried eggplant on a towel-lined plate.
4. In a large bowl, stir to combine ricotta cheese, 1/2 cup parmesan cheese, 1/4 cup chopped parsley, and salt and pepper to taste.
5. To assemble lasagna, spoon 1/2 cup marinara sauce into the bottom of the pan, spreading to coat. Top with 4 lasagna noodles, then 1/3 of the ricotta mixture, a layer of eggplant, 1 cup marinara sauce and 1 cup shredded mozzarella. Repeat layering twice more and top last layer of lasagna noodles with sauce, 1 1/2 cups shredded mozzarella and 2 tablespoons chopped parsley. Cover with foil and bake for 30 minutes. Uncover and continue to bake for 10 minutes.
6. Let sit 10 minutes, then slice and serve. Top with sliced basil.