# 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 noodles, pre-cooked
18 - 1/4 cup fresh basil leaves, chopped (for garnish)
# Steps to follow:
01 - Set oven temperature to 400°F.
02 - Arrange eggplant slices on a baking sheet, sprinkle both sides with salt, and let rest 30 minutes to draw out moisture. Pat dry thoroughly with paper towels.
03 - Dredge each eggplant slice in flour, dip in beaten eggs, then coat in Italian-style breadcrumbs.
04 - Place breaded slices on parchment-lined baking sheet, drizzle with olive oil, and bake for 20 minutes at 400°F, flipping halfway until golden and tender.
05 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté chopped onion until soft, about 5 minutes. Add minced garlic and cook for 1 additional minute. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
06 - Combine ricotta cheese with half of the Parmesan and all of the Pecorino Romano (if using). Season with salt and pepper to taste.
07 - Lower oven temperature to 375°F in preparation for assembly.
08 - In a 9x13-inch baking dish, spread a thin layer of sauce. Arrange 3 lasagna noodles over the sauce, followed by half the baked eggplant slices. Spread half the ricotta mixture and sprinkle with one-third of the shredded mozzarella. Add another layer of sauce. Repeat with remaining noodles, eggplant, ricotta, and mozzarella. Top with final noodles, remaining sauce, mozzarella, and Parmesan.
09 - Cover the assembled dish with foil and bake at 375°F for 30 minutes.
10 - Remove foil and continue baking for an additional 15 minutes, until the top is bubbly and golden brown.
11 - Let the dish rest for 10 to 15 minutes before slicing. Garnish with chopped fresh basil leaves.
