# 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 black pepper, to taste
→ Assembly
17 - 9 no-boil lasagna noodles or pre-cooked regular noodles
18 - 1/4 cup fresh basil leaves, chopped (for garnish)
# Step-by-Step:
01 - Set the oven to 400°F (200°C) to prepare for baking.
02 - Place eggplant slices on a baking sheet and sprinkle both sides with salt; let them sit for 30 minutes to release moisture, then pat dry with paper towels.
03 - Coat each eggplant slice by dredging in flour, dipping in beaten eggs, then covering with Italian-style breadcrumbs.
04 - Arrange breaded eggplant on a parchment-lined baking sheet, drizzle with olive oil, and bake at 400°F for 20 minutes, flipping halfway through until golden and tender.
05 - Sauté chopped onion in 2 tablespoons olive oil over medium heat until softened, about 5 minutes; add minced garlic and cook for 1 minute. Stir in marinara sauce, oregano, basil, salt, and pepper, then simmer for 10 minutes.
06 - In a bowl, combine ricotta cheese with half the grated Parmesan and all Pecorino Romano cheese if using; season with salt and pepper.
07 - Reduce the oven heat to 375°F (190°C) in preparation for lasagna assembly.
08 - In a 9x13-inch baking dish, spread a thin layer of sauce. Arrange 3 lasagna noodles over the sauce, then layer half of the baked eggplant slices. Spread half the ricotta mixture and sprinkle with one-third of the mozzarella. Add another sauce layer, repeat with remaining noodles, eggplant, ricotta, and mozzarella. Finish with final noodles, remaining sauce, mozzarella, and Parmesan cheese.
09 - Cover the dish with foil and bake at 375°F for 30 minutes.
10 - Remove foil and bake for an additional 15 minutes until the top is bubbly and golden.
11 - Allow to rest for 10 to 15 minutes before slicing; garnish with chopped fresh basil leaves before serving.
