Eggplant Parmesan Lasagna with Fresh Mozzarella

By itself, Eggplant Parmesan is a flavorful, inviting dish that gives mild, spongy eggplant a cheesy, slightly crisp bite, and depth with a rich tomato sauce. It’s that same great flavor that makes the dish a tasty filling for lasagna—instead of cooked slices or chunks of plain eggplant. Fresh mozzarella adds creaminess and a little hint of sweetness.

The key to this recipe is not to overdo the amount of any one item. One eggplant is all you need, and the layers should be thin, not stacked high with ingredients. This includes the easy crushed-tomato sauce—a light spread for each layer does the job.

Makes 4 large servings or 6 small.

Ingredients

For the Sauce

• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 1-1/2 cups crushed tomatoes (from a 28-oz can)
• 1/2 cup coarsely chopped flat-leaf parsley
• sea salt
• freshly ground black pepper

For the Lasagna

• 1 medium eggplant (about 1 lb), cut crosswise into 24 thin slices
• sea salt
• 12 lasagna noodles
• 2 cups finely grated Parmigiano-Reggiano, divided
• 1 cup panko (or other fine, dry breadcrumbs)
• 3/4 cup flour
• 2 large eggs, whisked
• 3 tbsp peanut oil, divided, plus more as needed
• freshly ground black pepper
• 8 oz fresh mozzarella (2 large balls), thinly sliced

Eggplant Slices 

Parmigiano-Reggiano and Mozzarella

Preparation

For the Sauce

1. Heat a saucepan over medium heat and add the olive oil. Add the garlic and shallot and cook, stirring frequently, 3 minutes.
2. Add the crushed tomatoes and parsley and season with salt and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook slowly 20 minutes. Remove from the heat. 

Crushed Tomato Sauce

For the Lasagna

1. Preheat the oven to 350° F.
2. Place the eggplant slices on layers of paper towels and sprinkle with salt. Cover with more paper towels and let stand 20 minutes.
3. Meanwhile, cook the noodles in boiling, salted water until al dente, 8-9 minutes. Drain and rinse under cold water. 
4. Stir together 1 cup Parmigiano-Reggiano and the panko in a large baking dish. Place the flour in a heavy, sealable plastic bag.
5. Wipe any excess salt from the eggplant slices and drop into the bag with the flour. Shake well to coat the eggplant.
6. Working with one slice at a time, dip each lightly into the egg and let excess drip off. Press into the cheese-panko mixture, coating both sides. Place the coated slices on a plate and repeat with the remaining eggplant.

Eggplant Ready to Fry

1. Heat a large skillet over medium-heat and add 3 tablespoons of peanut oil. Working in batches, fry the eggplant slices until golden and slightly crispy on the outside, about 3 minutes per side. (Season the slices with black pepper as they cook.)

Eggplant Beginning to Fry

Fried Eggplant Parmesan

1. Spread a thin layer of the cooked tomato sauce in the bottom of a 13 X 9-inch baking dish (about 3 tablespoons). Lay 3 lasagna noodles on top of the sauce.
2. Lay 12 eggplant slices on top of the noodles, trying not to overlap (gaps are okay). Scatter 1/2 the mozzarella slices on top of the eggplant.

Bottom Layer of Sauce 

Eggplant and Mozzarella Layer

1. Lay 3 more noodles in the dish and spread with 1/2 the remaining tomato sauce. Repeat the eggplant and mozzarella layer.
2. Lay the remaining 3 noodles on top and spread with the remaining sauce. Top with the remaining 1 cup of Parmigiano-Reggiano and sprinkle with dried oregano.

2nd Layer of Noodles and Sauce

Lasagna Ready to Bake

1. Bake, uncovered, until bubbly and the cheese is browned in places, about 30 minutes. Remove and let rest 10 minutes before cutting.

Lasagna Ready to Bake

Divide the lasagna among 4 to 6 plates and serve right away.

Beef Lasagna with Fresh Mozzarella and Marinara

I’m calling the marinara a reduction because it’s made with fresh tomatoes and tomato paste that cook at a constant simmer until reduced to a thick, rich sauce. It holds together when baked in the lasagna better than a thin sauce that may be runny in the final dish. 

For this recipe, it’s important to leave the pan partially covered as the tomatoes cook to let their natural juices evaporate. This allows for a reduced, concentrated tomato flavor to complement the lean beef and creamy, salty cheeses.

Note: Cook the tomatoes in a large, nonstick skillet instead of a deep pot, which lets the sauce spread out, speeding up the evaporation and thickening process. 

Serves 6

Ingredients

For the Marinara

• 2 tbsp olive oil
• 3 garlic cloves finely chopped
• 1 large shallot, finely chopped
• 2 1/2 lbs mixed large roma and stem tomatoes, peeled and cut into small pieces
• 1/4 cup plus 2 tbsp tomato paste (preferably double-concentrated Italian)
• 2 tbsp chopped flat-leaf parsley
• sea salt
• freshly ground black pepper

Tomatoes Ready to Peel

For the Beef Lasagna

• 12 uncooked lasagna noodles
• 1 tbsp olive oil, plus more for oiling dish
• 1 1/2 lbs ground sirloin
• 2 garlic cloves, finely chopped
• 1 small onion, chopped
• 1 tsp dried oregano, plus more for garnish
• sea salt
• freshly ground black pepper
• 1 cup shredded Parmesan cheese, divided
• 8 oz fresh mozzarella (2 large balls), thinly sliced
• 2/3 cup finely grated Pecorino Romano cheese

Cheeses for the Lasagna

Preparation

For the Marinara

1. Heat a large, nonstick skillet over medium heat and add the olive oil. Add the garlic and shallot and cook, stirring frequently, until softened, 2 minutes.
2. Add the tomatoes, tomato paste, and parsley and season with salt and pepper. Reduce the heat, but maintain a simmer, and cook partially covered until reduced to 2 cups, about 45 minutes. Remove from the heat and set aide.

Shallot and Garlic Beginning to Cook

Marinara Beginning to Cook

Marinara Reduction

For the Beef Lasagna

1. Cook the lasagna in a large pot of boiling, salted water 8 minutes. Drain and rinse under cold water. 
2. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the beef, garlic, onion, and oregano and season with salt and pepper. Cook, breaking up the beef, until just cooked through, 7-8 minutes.
3. Remove from the heat and cool to room temperature. Place in a bowl and stir in 1/2 cup Parmesan cheese.

Sirloin Beginning to Cook

Beef and Parmesan Mixture

1. Preheat the oven to 350° F.
2. Lightly oil a 13 X 9-inch baking dish and place 4 lasagna noodles in the bottom, slightly overlapping each. Spread 1/2 the beef mixture over the noodles.
3. Place 1/2 the mozzarella slices over the beef, then spoon 1/3 of the marinara over the top. (The entire beef and cheese layer will not be covered.) Repeat the layer.
4. End with another layer of noodles and spread the remaining marinara on top. (Yes, this means there are 2 layers of noodles close to the top of the lasagna—a good al dente texture and taste when you bite into the lasagna.)

1st Layer of the Lasagna

1st Mozzarella Layer

1st Layer with Mainara

1. Sprinkle the remaining Parmesan and the Pecorino Romano cheese on top. Place in the oven and bake until the cheese is bubbly and slightly browned, 35-40 minutes.

Lasagna Ready to Bake

Baked Lasagna

1. Remove from the oven and rest 10 minutes. Slice the lasagna into 6 large or 8 small pieces and serve.

Beef Lasagna with Fresh Mozzarella and Marinara Reduction