# 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
→ For Assembly
17 - 9 no-boil lasagna noodles (or regular, pre-cooked)
18 - 1/4 cup fresh basil leaves, chopped (for garnish)
# Method:
01 - Preheat the oven to 400°F.
02 - Lay eggplant slices on a baking sheet and sprinkle both sides with salt. Let rest for 30 minutes to draw out moisture, then pat dry with paper towels.
03 - Dredge each eggplant slice in flour, dip into beaten eggs, then coat evenly with Italian-style breadcrumbs.
04 - Arrange breaded slices on a 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 for about 5 minutes until softened, add garlic and cook for 1 minute. Stir in marinara sauce, oregano, basil, salt, and pepper; simmer for 10 minutes.
06 - Combine ricotta cheese with half the Parmesan and all of the Pecorino Romano (if using). Season with salt and pepper to taste.
07 - Lower oven temperature to 375°F.
08 - In a 9x13-inch baking dish, spread a thin layer of sauce. Place three lasagna noodles over the sauce. Layer half of the baked eggplant slices, spread half of the ricotta mixture, and sprinkle with one-third of the mozzarella cheese. Add another layer of sauce and repeat the layering 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 the top is bubbly and golden.
11 - Allow to rest for 10 to 15 minutes before slicing. Garnish with chopped fresh basil leaves.
