# What You 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)
# How To Make:
01 - Preheat oven to 400°F. Arrange eggplant slices on a baking sheet; sprinkle salt on both sides. Let sit for 30 minutes to draw out moisture, then pat dry thoroughly with paper towels.
02 - Dredge each eggplant slice in flour, dip in beaten eggs, then coat evenly with breadcrumbs.
03 - Place breaded slices on a parchment-lined baking sheet. Drizzle with olive oil. Bake for 20 minutes, flipping halfway through, until golden and tender.
04 - In a saucepan over medium heat, warm 2 tablespoons olive oil. Sauté chopped onion until soft, about 5 minutes. Add minced garlic and cook 1 minute more. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer gently for 10 minutes.
05 - In a bowl, mix ricotta cheese with half of the Parmesan and all of the Pecorino Romano if using. Season with salt and pepper to taste.
06 - Reduce oven temperature to 375°F.
07 - In a 9x13-inch baking dish, spread a thin layer of sauce on the bottom. Place 3 lasagna noodles evenly over sauce. Layer half of the baked eggplant slices atop noodles. Spread half the ricotta mixture, then sprinkle with one-third of the shredded mozzarella. Add another layer of sauce. Repeat layers with remaining noodles, eggplant, ricotta, and mozzarella. Finish with final noodles, remaining sauce, mozzarella, and Parmesan.
08 - Cover the dish with foil and bake for 30 minutes.
09 - Remove foil and bake an additional 15 minutes until the top is bubbly and golden brown.
10 - Allow to rest 10 to 15 minutes before slicing. Garnish with chopped fresh basil leaves.
