Naples Eggplant Parmesan Lasagna
Naples Eggplant Parmesan Lasagna
  • Servings: 6
  • Preparation: 35 Mins
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  • 24 each Celentano Breaded Eggplant Cutlets Naples/Skin on 48-40304
  • 2 cups marinara sauce
  • 1 ½ cup ricotta cheese
  • 1 teaspoon garlic powder
  • 1 ½ cup Shredded mozzarella cheese
  • ¾ cup grated parmesan cheese
  • Salt and black pepper, to taste


Place the eggplant slices on a paper towel and set aside about 30 minutes. This will help to slightly thaw frozen eggplant cutlets. Or deep fry them for 1-2 minutes from frozen and set aside. 

In a small bowl combine the ricotta cheese with the garlic powder, season with salt and black pepper. 

Pre heat oven to 375° F. Lightly grease a 9X13 baking dish. Spread a small amount of marinara sauce onto the bottom of the baking dish and top with a layer of breaded eggplant. 

Divide up ingredients for each layer and top eggplant with marinara sauce, then with grated mozzarella and ricotta mixture. Repeat with another layer of eggplant slices, then with marinara, then with mozzarella the ricotta cheese. Continue until all the eggplant is used. 

Sprinkle over top remaining mozzarella and evenly with the parmesan cheese.

Bake, uncovered, for 20-25 minutes, until the top is hot and bubbling. 

Cut into equal portions divide among serving plates and serve with additional warmed marinara and parmesan cheese. Serve immediately. 

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