# Ingredients:
→ 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)
# Instructions:
01 - Set the oven to 400°F.
02 - Lay eggplant slices on a baking sheet, sprinkle both sides with salt, and let sit for 30 minutes to extract moisture; then pat dry with paper towels.
03 - Coat each eggplant slice by dredging in flour, dipping into beaten eggs, then coating with Italian-style breadcrumbs.
04 - Arrange breaded slices on a parchment-lined baking sheet, drizzle with olive oil, and bake for 20 minutes at 400°F, flipping halfway through until golden and tender.
05 - Heat 2 tablespoons olive oil in a saucepan over medium heat, sauté onion until softened (about 5 minutes), add garlic and cook for 1 more minute, then stir in marinara sauce, oregano, basil, salt, and pepper; simmer for 10 minutes.
06 - Combine ricotta cheese with half of the Parmesan and all Pecorino Romano (if using); season with salt and pepper.
07 - Lower oven setting to 375°F.
08 - In a 9x13-inch baking dish, spread a thin layer of sauce, lay 3 lasagna noodles, cover with half the baked eggplant slices, spread half of the ricotta mixture, sprinkle one-third of the mozzarella, add another layer of sauce, then repeat layers with remaining noodles, eggplant, ricotta, and mozzarella; finish with a final layer of noodles, sauce, and remaining mozzarella and Parmesan.
09 - Cover with foil and bake for 30 minutes at 375°F.
10 - Remove foil and bake an additional 15 minutes until the top is bubbly and golden.
11 - Let the dish rest for 10 to 15 minutes before slicing; garnish with chopped fresh basil.
