Garlic Parmesan Crusted Eggplant Lasagna with Spinach

This Garlic Parmesan Crusted Eggplant Lasagna with Spinach offers a delightful twist on a classic Italian favorite. With roasted eggplant slices coated in a crispy garlic-parmesan crust, this dish is both savory and satisfying. The layers of fresh spinach and rich marinara sauce add a burst of flavor, making it a perfect vegetarian option for any meal.

Not only is this lasagna visually stunning with its layers, but it also provides a hearty meal that’s surprisingly light. The eggplant serves as a fantastic substitute for traditional pasta, making it gluten-free and lower in carbohydrates. Get ready to impress your family and friends with this deliciously cheesy and wholesome dish.

Garlic Parmesan Crusted Eggplant Lasagna with Spinach

Serves: 6 Prep Time: 30 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 350 calories 15g fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

INGREDIENTS

• 2 large eggplants, sliced into 1/2 inch rounds
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh basil for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine panko breadcrumbs, grated Parmesan cheese, minced garlic, oregano, salt, and pepper.
3. Brush the eggplant slices with olive oil and dip each slice into the breadcrumb mixture to coat.
4. Place the coated eggplant slices on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden and crispy, flipping halfway through.
5. In a 9x13 inch baking dish, spread a layer of marinara sauce on the bottom.
6. Layer half of the baked eggplant slices over the sauce, followed by half of the chopped spinach and a sprinkle of mozzarella cheese.
7. Repeat the layers, finishing with marinara sauce and a generous topping of mozzarella cheese on the top layer.
8. Bake in the oven for an additional 20 minutes, or until the cheese is bubbly and golden brown.
9. Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil before serving.

Notes

Tip: For a little extra flavor, add red pepper flakes to the marinara sauce for some heat.

For the best flavor, consider salting the sliced eggplant and letting it sit for about 30 minutes before cooking. This draws out excess moisture and bitterness. Pat the slices dry before breading them for a crispier texture.

If you’re looking to add a protein boost, feel free to mix in some cooked ground turkey or beef into the marinara sauce. This can make the dish heartier while still pairing beautifully with the eggplant and spinach.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture, or in the microwave for a quick meal. This lasagna also freezes well; just be sure to wrap it tightly before freezing.