# 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
→ Assembly
17 - 9 no-boil lasagna noodles (or regular, pre-cooked)
18 - 1/4 cup fresh basil leaves, chopped (for garnish)
# Directions:
01 - Preheat the oven to 400°F.
02 - Lay eggplant slices on a baking sheet and sprinkle both sides with salt. Allow to sit for 30 minutes to draw out moisture, then pat dry with paper towels.
03 - Dredge each eggplant slice in flour, dip in beaten eggs, then coat with Italian-style breadcrumbs.
04 - Arrange the breaded eggplant on a parchment-lined baking sheet. Drizzle with olive oil and bake for 20 minutes, flipping halfway through, until golden and tender.
05 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté the onion for about 5 minutes until softened. Add minced garlic and cook for an 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 the Pecorino Romano (if using), seasoning with salt and pepper.
07 - Reduce oven temperature to 375°F.
08 - In a 9x13-inch baking dish, spread a thin layer of sauce. Place 3 lasagna noodles over the sauce. Layer half of the baked eggplant slices, spread half of the ricotta mixture, then sprinkle with one-third of the mozzarella. Add another sauce layer and repeat with remaining noodles, eggplant, ricotta, and mozzarella. Top with remaining noodles, sauce, and the rest of the mozzarella and Parmesan cheese.
09 - Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until the top is bubbly and golden brown.
10 - Allow to rest for 10 to 15 minutes before slicing. Garnish with fresh chopped basil leaves.
