# Components:
→ Vegetables
01 - 2 large eggplants, sliced lengthwise into 1/2-inch thick slices
02 - 1 tablespoon salt (for sweating eggplant)
→ Breading
03 - 1 cup all-purpose flour
04 - 2 large eggs, beaten
05 - 1 1/2 cups Italian-style breadcrumbs
→ Cheeses
06 - 2 cups ricotta cheese
07 - 2 cups shredded mozzarella cheese
08 - 3/4 cup grated Parmesan cheese
09 - 1/2 cup grated Pecorino Romano cheese (optional)
→ Sauce
10 - 4 cups marinara sauce
11 - 2 tablespoons olive oil
12 - 3 cloves garlic, minced
13 - 1 small onion, finely chopped
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon dried basil
16 - Salt and pepper, to taste
→ For Assembly
17 - 9 no-boil lasagna noodles (or regular, pre-cooked)
18 - 1/4 cup fresh basil leaves, chopped (for garnish)
# Directions:
01 - Preheat the oven to 400°F.
02 - Arrange eggplant slices on a baking sheet and sprinkle both sides with salt. Let sit for 30 minutes to release moisture, then pat dry with paper towels.
03 - Dredge each eggplant slice in flour, dip in beaten eggs, then coat with breadcrumbs.
04 - Place breaded eggplant on parchment-lined baking sheet, drizzle with olive oil, and bake for 20 minutes, flipping halfway, until golden and tender.
05 - Heat olive oil in a saucepan over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook one more minute. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
06 - Combine ricotta cheese with half the Parmesan and all Pecorino Romano if using. Season with salt and pepper.
07 - Lower oven temperature to 375°F.
08 - In a 9x13-inch baking dish, spread a thin layer of sauce. Cover with 3 lasagna noodles, half the baked eggplant, half the ricotta mixture, and one-third of the mozzarella. Add another layer of sauce. Repeat layers with remaining noodles, eggplant, ricotta, and mozzarella. Top with final noodles, remaining sauce, mozzarella, and Parmesan.
09 - Cover with foil and bake for 30 minutes.
10 - Remove foil and bake an additional 15 minutes until bubbly and golden on top.
11 - Allow to rest for 10 to 15 minutes before slicing. Garnish with fresh basil.
