# 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 (homemade or store-bought)
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
→ 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 (200°C).
02 - Arrange eggplant slices on a baking sheet, sprinkle both sides with salt, and let rest for 30 minutes to draw out moisture. Pat dry with paper towels afterward.
03 - Dredge each eggplant slice first in all-purpose flour, then dip in beaten eggs, and finally coat thoroughly with Italian-style breadcrumbs.
04 - Place breaded eggplant slices on a parchment-lined baking sheet, drizzle with olive oil, and bake at 400°F (200°C) for 20 minutes, flipping halfway until golden and tender.
05 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté finely chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 additional minute. Stir in marinara sauce, dried oregano, dried basil, salt, and pepper, then simmer for 10 minutes.
06 - In a bowl, mix ricotta cheese with half of the grated Parmesan and all of the Pecorino Romano if using. Season with salt and pepper to taste.
07 - Reduce oven temperature to 375°F (190°C).
08 - In a 9x13-inch baking dish, spread a thin layer of sauce. Arrange 3 lasagna noodles over sauce. Layer half of the baked eggplant slices, spread half the ricotta mixture, and sprinkle with one-third of the shredded mozzarella. Add another layer of sauce. Repeat with remaining noodles, eggplant, ricotta, and mozzarella. Top with final noodles, remaining sauce, remaining mozzarella, and Parmesan cheese.
09 - Cover the assembled dish with foil and bake at 375°F (190°C) for 30 minutes.
10 - Remove foil and bake uncovered for 15 additional minutes until the top is bubbly and golden. Allow lasagna to rest for 10 to 15 minutes before slicing. Garnish with chopped fresh basil.
