# 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
→ For Assembly
17 - 9 no-boil lasagna noodles (or regular, pre-cooked)
18 - 1/4 cup fresh basil leaves, chopped (for garnish)
# Method:
01 - Set oven temperature to 400°F (200°C).
02 - Arrange eggplant slices on a baking sheet; sprinkle salt on both sides and let rest for 30 minutes to remove moisture. Pat dry thoroughly with paper towels.
03 - Coat each slice sequentially with flour, dip into beaten eggs, then cover with Italian-style breadcrumbs.
04 - Place breaded slices on parchment-lined baking sheet, drizzle with olive oil, and bake for 20 minutes, flipping halfway, until golden and tender.
05 - In a saucepan over medium heat, sauté finely chopped onion in 2 tablespoons olive oil until softened, about 5 minutes. Add minced garlic and cook for 1 additional minute. Stir in marinara sauce, dried oregano, dried basil, salt, and pepper; simmer gently for 10 minutes.
06 - Combine ricotta with half of the Parmesan and all of the Pecorino Romano cheese (if using). Season with salt and pepper to taste.
07 - Lower oven temperature to 375°F (190°C).
08 - In a 9x13-inch baking dish, spread a thin layer of sauce. Arrange 3 lasagna noodles over sauce, then layer half of the baked eggplant slices. Spread half the ricotta mixture, sprinkle with one-third of shredded mozzarella, and add another sauce layer. Repeat layers with remaining noodles, eggplant, ricotta mixture, and mozzarella. Finish by topping with remaining noodles, sauce, mozzarella, and Parmesan cheese.
09 - Cover baking dish with foil and bake for 30 minutes. Remove foil and continue baking an additional 15 minutes until the top is bubbly and golden.
10 - Allow the dish to rest for 10 to 15 minutes before slicing. Garnish with freshly chopped basil leaves.
