# 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
→ 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 oven to 400°F. Lay eggplant slices on a baking sheet and sprinkle both sides evenly with salt. Let rest for 30 minutes to release moisture, then pat dry thoroughly with paper towels.
02 - Dredge each eggplant slice in all-purpose flour, dip in beaten eggs, then coat completely with Italian-style breadcrumbs.
03 - Arrange breaded eggplant slices on a parchment-lined baking sheet. Drizzle with olive oil and bake for 20 minutes, flipping halfway through, until golden brown and tender.
04 - In a saucepan over medium heat, warm 2 tablespoons olive oil. Sauté finely chopped onion until translucent, approximately 5 minutes. Add minced garlic and cook for 1 minute. Stir in marinara sauce, dried oregano, dried basil, salt, and pepper. Simmer gently for 10 minutes.
05 - In a mixing bowl, combine ricotta cheese with half of the grated Parmesan and all of the Pecorino Romano cheese (if using). Season mixture with salt and pepper to taste.
06 - Reduce oven temperature to 375°F in preparation for baking the assembled dish.
07 - In a 9x13-inch baking dish, spread a thin layer of sauce. Lay 3 lasagna noodles over the sauce. Arrange half of the baked eggplant slices evenly over noodles. Spread half of the ricotta cheese mixture and sprinkle with one-third of the shredded mozzarella. Add another layer of sauce. Repeat layering with noodles, remaining eggplant, remaining ricotta mixture, and another third of mozzarella. Finish by topping with the last noodles, remaining sauce, remaining mozzarella, and the remaining Parmesan cheese.
08 - Cover dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking uncovered for an additional 15 minutes, until cheese is bubbly and golden brown.
09 - Allow the baked dish to rest for 10 to 15 minutes before slicing. Garnish with freshly chopped basil leaves prior to serving.
