# 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 - Set the oven to 400°F to prepare for baking eggplant slices.
02 - Arrange eggplant slices on a baking sheet; sprinkle both sides with salt. Let rest for 30 minutes to draw out moisture, then pat dry thoroughly with paper towels.
03 - Place flour, beaten eggs, and breadcrumbs in separate shallow dishes for dredging.
04 - Coat each eggplant slice in flour, dip in beaten eggs, then cover with breadcrumbs evenly.
05 - Lay breaded slices on parchment-lined baking sheet, drizzle with olive oil. Bake for 20 minutes at 400°F, flipping halfway until golden and tender.
06 - Heat 2 tablespoons olive oil in saucepan over medium heat. Sauté onion for 5 minutes until soft, add garlic and cook another minute. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
07 - Combine ricotta cheese with half the Parmesan and all Pecorino Romano, seasoning with salt and pepper to taste.
08 - Lower oven temperature to 375°F to prepare for lasagna baking.
09 - In a 9x13-inch baking dish, spread a thin layer of sauce. Place 3 lasagna noodles over sauce, layer half the baked eggplant slices, spread half the ricotta mixture, and sprinkle with one-third of mozzarella. Add another sauce layer and repeat layers with remaining noodles, eggplant, ricotta, and mozzarella. Top with the final noodles, remaining sauce, mozzarella, and Parmesan cheese.
10 - Cover the dish with foil and bake at 375°F for 30 minutes.
11 - Remove foil and continue baking 15 minutes until the top is bubbly and golden brown.
12 - Allow the dish to rest for 10 to 15 minutes before slicing. Garnish with fresh chopped basil.
