# What you'll need:
→ 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)
# Method:
01 - Preheat the oven to 400°F (200°C).
02 - Lay eggplant slices on a baking sheet and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
03 - Dredge each eggplant slice in flour, dip in beaten eggs, then coat evenly with 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 2 tablespoons olive oil in a saucepan over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook 1 minute more. Stir in marinara sauce, oregano, basil, salt, and pepper, then simmer for 10 minutes.
06 - In a bowl, combine ricotta with half the Parmesan and all Pecorino Romano if using. Season with salt and pepper.
07 - Reduce oven temperature to 375°F (190°C).
08 - In a 9x13-inch baking dish, spread a thin layer of sauce. Place 3 lasagna noodles over sauce, layer half the baked eggplant, spread half the ricotta mixture, and sprinkle with one-third of the mozzarella. Add another sauce layer, then repeat 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. Uncover and bake 15 minutes more until bubbly and golden on top.
10 - Let rest for 10 to 15 minutes before slicing. Garnish with chopped fresh basil.
