# Components:
→ Vegetables
01 - 2 large eggplants, sliced lengthwise into 1/2-inch thick slices
02 - 1 tablespoon salt
→ 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
# Method:
01 - Preheat the oven to 400°F.
02 - Arrange eggplant slices on a baking sheet, sprinkle both sides with salt, and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
03 - Dredge each slice in flour, dip into beaten eggs, then coat evenly with Italian-style breadcrumbs.
04 - Place breaded slices on a parchment-lined baking sheet, drizzle with olive oil, and bake at 400°F for 20 minutes, flipping halfway until golden and tender.
05 - Heat olive oil in a saucepan over medium heat, sauté onion until softened (about 5 minutes), add garlic and cook 1 minute more. Stir in marinara sauce, oregano, basil, salt, and pepper; simmer for 10 minutes.
06 - Combine ricotta cheese with half the Parmesan and all Pecorino Romano (if used), seasoning with salt and pepper.
07 - Lower oven temperature to 375°F.
08 - In a 9x13-inch baking dish, spread a thin layer of sauce, cover with 3 lasagna noodles, half the baked eggplant, half the ricotta mixture, and one-third of the mozzarella. Add another layer of sauce and repeat layers. Finish with remaining noodles, sauce, mozzarella, and Parmesan.
09 - Cover with foil and bake for 30 minutes at 375°F.
10 - Remove foil and bake an additional 15 minutes until bubbly and golden on top.
11 - Allow to rest 10 to 15 minutes before slicing. Garnish with chopped fresh basil.
