# Ingredient List:
→ 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 black pepper, to taste
→ For Assembly
17 - 9 no-boil lasagna noodles or regular lasagna noodles, pre-cooked
18 - 1/4 cup fresh basil leaves, chopped (for garnish)
# Directions:
01 - Set the oven to 400°F (200°C) to prepare for baking the eggplant.
02 - Place eggplant slices on a baking sheet, sprinkle both sides with salt, and let sit for 30 minutes to draw out moisture. Pat dry thoroughly with paper towels.
03 - Dredge each eggplant slice in all-purpose flour, dip in beaten eggs, then coat evenly with Italian-style breadcrumbs.
04 - Arrange 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 - In a saucepan over medium heat, warm 2 tablespoons olive oil and sauté chopped onion until soft, about 5 minutes. Add minced garlic and cook another minute. Stir in marinara sauce, oregano, basil, salt, and pepper, then simmer for 10 minutes.
06 - Combine ricotta cheese with half of the Parmesan and all the Pecorino Romano (if using) in a bowl. Season with salt and pepper to taste.
07 - Lower oven temperature to 375°F (190°C) to prepare for assembly baking.
08 - In a 9x13-inch baking dish, spread a thin layer of sauce. Lay 3 lasagna noodles over the sauce, then add half of the baked eggplant slices. Spread half the ricotta mixture and sprinkle with one-third of the mozzarella cheese. Add another sauce layer. Repeat the layering with remaining noodles, eggplant, ricotta, and mozzarella. Finish with the last noodles, remaining sauce, and top with the remaining mozzarella and Parmesan.
09 - Cover the dish with foil and bake at 375°F for 30 minutes to meld flavors and cook through.
10 - Remove foil and continue baking for 15 minutes until the top is bubbly and golden.
11 - Allow the dish to rest for 10 to 15 minutes before slicing. Garnish with freshly chopped basil leaves.
