# What You'll Need:
→ Vegetables
01 - 2 large eggplants, sliced lengthwise into ½ inch thick slices
02 - 1 tablespoon salt (for sweating eggplant)
→ Breading
03 - 1 cup all-purpose flour
04 - 2 large eggs, beaten
05 - 1½ cups Italian-style breadcrumbs
→ Cheeses
06 - 2 cups ricotta cheese
07 - 2 cups shredded mozzarella cheese
08 - ¾ cup grated Parmesan cheese
09 - ½ 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 - ½ teaspoon dried oregano
15 - ½ teaspoon dried basil
16 - Salt and pepper, to taste
→ For Assembly
17 - 9 no-boil lasagna noodles (or regular noodles, pre-cooked)
18 - ¼ cup fresh basil leaves, chopped (for garnish)
# How to make it:
01 - Preheat oven to 400°F. Arrange eggplant slices on a baking sheet, sprinkle both sides with salt, and let rest 30 minutes. Pat dry with paper towels.
02 - Dredge eggplant slices in flour, dip in beaten eggs, then coat evenly with Italian-style breadcrumbs.
03 - Place breaded slices on parchment-lined baking sheet, drizzle with olive oil. Bake 20 minutes at 400°F, flipping once halfway, until golden and tender.
04 - In saucepan over medium heat, sauté onion in olive oil until soft (about 5 minutes). Add garlic and cook 1 minute. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
05 - Combine ricotta, half of the Parmesan, and all Pecorino Romano (if using). Season with salt and pepper.
06 - Reduce oven temperature to 375°F.
07 - In a 9x13-inch baking dish, spread a thin layer of sauce. Arrange 3 lasagna noodles over sauce. Layer half of the baked eggplant slices, spread half 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 final noodles, sauce, remaining mozzarella, and Parmesan.
08 - Cover with foil and bake 30 minutes at 375°F.
09 - Remove foil and bake uncovered an additional 15 minutes until the top is bubbly and golden.
10 - Allow to rest 10 to 15 minutes before slicing. Garnish with chopped fresh basil.
