# Components:
→ 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 Steps:
01 - Preheat oven to 400°F. Lay eggplant slices on a baking sheet, sprinkle both sides with salt, and let sit 30 minutes to expel moisture. Pat slices dry with paper towels.
02 - Dredge each eggplant slice in flour, dip in beaten eggs, then coat evenly with breadcrumbs.
03 - Arrange breaded slices on parchment-lined sheet. Drizzle with olive oil and bake 20 minutes, turning once halfway, until golden and tender.
04 - Heat olive oil in saucepan over medium heat. Sauté onion until softened, about 5 minutes, then add garlic and cook 1 minute. Stir in marinara, oregano, basil, salt, and pepper. Simmer 10 minutes.
05 - Combine ricotta with half the Parmesan and all Pecorino Romano if using; season with salt and pepper.
06 - Lower oven to 375°F in preparation for assembly and baking.
07 - In a 9x13-inch baking dish, spread a thin layer of sauce. Layer 3 lasagna noodles, half the baked eggplant, half the ricotta mixture, and one-third mozzarella. Add sauce, then repeat noodles, eggplant, ricotta, and mozzarella. Finish with remaining noodles, sauce, remaining mozzarella and Parmesan.
08 - Cover dish with foil and bake 30 minutes. Remove foil and bake an additional 15 minutes until top is bubbly and golden.
09 - Allow to rest 10 to 15 minutes before slicing. Garnish with chopped fresh basil.
