9 servings

This lasagna dish tastes just like the classic eggplant Parmesan layered between noodles, four cheeses, and tomato sauce.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine 2 egg whites and egg in a small bowl, stirring with a whisk. Dredge 1 eggplant slice in flour. Dip in egg mixture; dredge in breadcrumbs. Repeat procedure with remaining eggplant, flour, egg mixture, and breadcrumbs. Place slices in a single layer on a baking sheet coated with cooking spray. Coat tops of slices with cooking spray. Bake at 450° for 20 minutes, turning eggplant after 10 minutes. Remove from baking sheet; cool. Reduce oven temperature to 375°.

Step 3

Combine 1 cup shredded mozzarella, 3 tablespoons Parmesan, oregano, basil, ricotta, cottage cheese, and 1 egg white in a large bowl.

Step 4

Spread 1/4 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles slightly overlapping over the pasta sauce; top with half of cheese mixture, half of eggplant slices, and 3/4 cup pasta sauce. Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 35 minutes or until cheese melts. Let stand 5 minutes.

Ratings & Reviews

allylofgren's Review

January 19, 2013

peanut3149's Review

February 26, 2012
I have made this countless times and it always turns out excellent. It requires some work (plan an hour prior to baking), but it's well worth it.

lhelton1230's Review

May 24, 2010
This was incredible!!! Absolutely delicious, I cannot praise it enough.

msesquire's Review

November 02, 2009
I thought this was very tasty but like the other commenters, I think it needs more sauce (unfortunately I didn't read the reviews until after I made it). I used fat free ricotta and the oven ready noodles as well and but for the sauce issue, it came out perfectly.

MissippiLawLady's Review

September 17, 2009
I love this recipe. Not wishing to see the eggplant overpowered, I used a slightly larger eggplant, sliced it thicker, and dredged in seasoned panko instead of regular bread crumbs. I figured the thicker panko breading may dry it out, so used more pasta sauce than called for. It came out fabulous, and despite the recipe making enough for an army, the leftovers didn't last through the next morning. It was just too good!! I've made it several times and it always gets rave reviews.

moonbelly's Review

August 31, 2009
I was trying to use up some ingredients from my cupboard, plus eggplant from a veggie stand. As a result, I had to substitute a lot of ingredients, and this *still* came out quite good. I'd give it 3 1/2 stars if that were an option. Look forward to trying it "as written" to see if that changes my opinion, or if my corrupted version if just as good! Only real complaint is that the eggplant seems to get overpowered...

Annelisa's Review

November 30, 2008
I love this recipe! I've made it several times, and guests always like it. I use extra sauce, though.