Growing up in a big Italian family, Aubergine Parmigiana Lasagne was a dish I always looked forward to. There’s just something so comforting and delicious about layers of crispy breaded aubergine, rich tomato sauce, creamy béchamel, and melty cheese. It’s the kind of dish that immediately transports me back to Sunday dinners at my nonna’s house, where the kitchen was always filled with the mouthwatering aroma of this classic Italian casserole.
I can still picture my nonna carefully breading each slice of aubergine, making sure every inch was perfectly coated before frying it to golden perfection. Then she’d meticulously layer the eggplant with homemade tomato sauce, bechamel, and freshly grated Parmesan, creating an irresistible dish that was equal parts crispy, saucy, and gooey. The end result was always worth the effort, a hearty and satisfying meal that brought our whole family together around the table.
Even though I’ve tried countless Aubergine Parmigiana Lasagne recipes over the years, I don’t think I’ve ever found one that quite lives up to my nonna’s. That is, until I perfected this version myself. It’s the perfect balance of flavors and textures, with a few special tricks up my sleeve that I’m excited to share with you.
Why This Aubergine Parmigiana Lasagne Recipe Will Become Your Go-To
The Secret Behind Perfect Aubergine Parmigiana Lasagne
The key to making an Aubergine Parmigiana Lasagne that’s out-of-this-world delicious is all in the preparation of the eggplant. Most recipes will have you simply bake or fry the slices, but I’ve found that taking an extra step to bread them first takes this dish to the next level. The crispy, seasoned coating adds an incredible texture and flavor that perfectly complements the creamy layers of sauce and cheese. Trust me, once you try it this way, you’ll never go back.
Essential Ingredients You’ll Need
To make this Aubergine Parmigiana Lasagne, you’ll need a few key ingredients:
- Aubergine (or eggplant) – Look for firm, unblemished eggplants that are heavy for their size. You’ll need about 2-3 medium-sized ones.
- Breadcrumbs – Panko breadcrumbs work best for an extra crispy coating, but you can also use regular dried breadcrumbs.
- Eggs – You’ll need a couple of eggs to dip the eggplant slices in before breading.
- Tomato sauce – Use your favorite jarred or homemade tomato sauce. I like to go for a flavorful marinara.
- Béchamel sauce – This creamy white sauce is the secret to an indulgent Aubergine Parmigiana Lasagne.
- Parmesan cheese – Freshly grated Parmesan adds the perfect savory, salty punch.
Step-by-Step Aubergine Parmigiana Lasagne Instructions
Preparing Your Aubergine Parmigiana Lasagne
This Aubergine Parmigiana Lasagne may take a bit of time to put together, but I promise it’s well worth the effort. With a little bit of prep work, you’ll have a cheesy, saucy, and seriously satisfying casserole that’s sure to become a new family favorite. Let’s get started!
1- Begin by slicing the eggplant into 1/4-inch thick rounds. Lay the slices out on a paper towel-lined baking sheet and sprinkle lightly with salt. Let them sit for 30 minutes to an hour, flipping halfway, to help draw out any excess moisture.
2- While the eggplant is draining, make your béchamel sauce. In a medium saucepan, melt butter over medium heat. Whisk in an equal amount of all-purpose flour and cook for 2-3 minutes, stirring constantly, until the mixture is smooth and bubbly. Gradually whisk in warm milk and continue cooking until thickened, about 5-7 minutes. Season with a pinch of nutmeg, salt, and pepper.
3- Set up your breading station. In one shallow dish, beat the eggs. In another, mix together the breadcrumbs, Parmesan, garlic powder, dried oregano, salt, and pepper. Dip each eggplant slice first in the egg, then coat thoroughly in the breadcrumb mixture, pressing to adhere.
4- In a large skillet, heat about 1/4 inch of olive oil over medium-high heat. Working in batches, fry the breaded eggplant slices for 2-3 minutes per side until golden brown. Transfer to a paper towel-lined plate.
5- Preheat your oven to 375°F. Spread a thin layer of tomato sauce in the bottom of a 9×13 baking dish. Arrange a single layer of the fried eggplant slices over the sauce. Top with more sauce, then a layer of béchamel sauce and a generous sprinkle of Parmesan.
6- Repeat the layers of eggplant, tomato sauce, béchamel, and Parmesan until you’ve used up all the ingredients, ending with the cheese. Cover loosely with foil and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and bubbly.
Pro Tips for Success
The key to getting the perfect texture in this Aubergine Parmigiana Lasagne is to make sure you thoroughly drain the eggplant slices before breading and frying them. This helps prevent the dish from getting watery.
Another tip is to let the assembled lasagne rest for at least 10-15 minutes before slicing and serving. This allows the layers to set up nicely and makes for clean, tidy servings.
Serving and Storing Your Aubergine Parmigiana Lasagne
Perfect Pairings for Aubergine Parmigiana Lasagne
This hearty Aubergine Parmigiana Lasagne is a meal all on its own, but it also pairs beautifully with a fresh green salad and some crusty garlic bread for sopping up all that delicious sauce. A full-bodied red wine like Chianti or Montepulciano also complements the rich, cheesy flavors perfectly.
Storage and Make-Ahead Tips
Leftover Aubergine Parmigiana Lasagne will keep well in the fridge for 3-4 days. Simply cover the baking dish tightly with foil or plastic wrap and reheat individual portions in the microwave or oven when ready to enjoy.
You can also assemble the entire lasagne ahead of time and keep it unbaked in the freezer for up to 3 months. When ready to bake, let it thaw in the fridge overnight before popping it in the oven. The baking time may need to be increased by 10-15 minutes if starting from frozen.
Variations and Dietary Adaptations for Aubergine Parmigiana Lasagne
Creative Aubergine Parmigiana Lasagne Variations
For a seasonal twist, try swapping out the tomato sauce for a creamy mushroom or pesto sauce. You can also experiment with different cheeses like mozzarella, provolone, or ricotta. And if you’re a fan of spice, add a pinch of red pepper flakes to the breadcrumb mixture for a little kick.
Making Aubergine Parmigiana Lasagne Diet-Friendly
To make this dish gluten-free, simply use gluten-free breadcrumbs or crushed gluten-free crackers in place of the regular breadcrumbs. For a low-carb version, skip the breadcrumbs altogether and bake the eggplant slices directly. You can also use a dairy-free béchamel sauce and vegan cheese to make it plant-based.
Frequently Asked Questions
Q: Can I use a different type of vegetable besides eggplant?
A: While aubergine (or eggplant) is the traditional vegetable used in this dish, you can certainly substitute thinly sliced zucchini or yellow squash if you prefer. Just be sure to follow the same breading and frying process.
Q: How do I know when the eggplant is cooked through?
A: The breaded eggplant slices should be golden brown and crispy on the outside when fried. You can also do a simple poke test – the cooked eggplant should be tender and yield easily to the touch.
Q: Can I make this Aubergine Parmigiana Lasagne ahead of time?
A: Absolutely! This dish actually benefits from being made in advance. You can assemble the entire lasagne, cover it, and refrigerate for up to 3 days before baking. You may need to add 5-10 minutes to the baking time if starting with a chilled dish.
Q: How many people does this recipe serve?
A: This Aubergine Parmigiana Lasagne recipe will feed 8-10 people as a main course, or 12-15 as a side dish. It’s a hearty, rich casserole, so a little goes a long way. Feel free to scale the recipe up or down to suit your crowd.
Q: My eggplant slices are getting soggy. What did I do wrong?
A: If your eggplant slices are turning out soggy, it’s likely that you didn’t drain them long enough before breading and frying. Make sure to let the sliced eggplant sit on paper towels for at least 30 minutes, flipping halfway, to draw out excess moisture.
Aubergine Parmigiana Lasagne
- Total Time: 55
- Yield: 6
- Diet: Vegetarian
Description
Indulge in the creamy, cheesy layers of this Aubergine Parmigiana Lasagne – a delectable meatless dish that’s perfect for busy weeknights. Tender eggplant is layered with a rich tomato sauce, creamy béchamel, and melty mozzarella and Parmesan cheeses for a comforting and satisfying meal.
Ingredients
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 cups tomato sauce
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 3 tablespoons olive oil
– 3 tablespoons all-purpose flour
– 2 cups milk
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. 1. Preheat oven to 375°F (190°C).
2. 2. In a large skillet, heat the olive oil over medium heat. Add the eggplant slices and cook for 2-3 minutes per side until lightly browned.
3. 3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens, about 5 minutes. Season with salt and pepper.
4. 4. In a 9×13 inch baking dish, spread a thin layer of tomato sauce on the bottom. Top with a layer of eggplant slices, then a layer of béchamel sauce, mozzarella, and Parmesan. Repeat the layers until all the ingredients are used up, ending with the cheeses.
5. 5. Bake for 30-35 minutes, or until the top is golden brown and bubbly. Let stand for 10 minutes before serving.
Notes
– For a richer flavor, add a pinch of nutmeg to the béchamel sauce. – Serve with a fresh green salad for a complete meal.
- Prep Time: 20
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Conclusion
There’s just something so comforting and satisfying about a warm, cheesy Aubergine Parmigiana Lasagne straight from the oven. With its crispy breaded eggplant, creamy béchamel, and tangy tomato sauce, this dish is sure to become a new family favorite.
I hope this recipe brings back memories of your own nonna’s kitchen, or inspires you to create some new traditions around the table. Be sure to let me know how your Aubergine Parmigiana Lasagne turns out in the comments below. Buon appetito!
