# 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)
# Preparation steps:
01 - Preheat oven to 400°F (200°C).
02 - Arrange eggplant slices on a baking sheet. Sprinkle both sides evenly with salt. Allow to sit for 30 minutes to release excess moisture, then blot dry with paper towels.
03 - Dredge each eggplant slice in flour, coat in beaten eggs, then cover completely with Italian-style breadcrumbs.
04 - Place breaded eggplant on a parchment-lined baking sheet. Drizzle with olive oil and bake for 20 minutes at 400°F, turning slices halfway, until golden and tender.
05 - Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Sauté onion until soft, about 5 minutes. Stir in garlic and cook for 1 minute. Add marinara sauce, oregano, basil, salt, and pepper. Simmer gently for 10 minutes.
06 - In a mixing bowl, combine ricotta cheese with half the Parmesan and all Pecorino Romano 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 on the bottom. Lay 3 lasagna noodles over the sauce. Place half the baked eggplant slices over noodles. Spread half of the ricotta mixture, then sprinkle with one third of the mozzarella. Add another layer of sauce. Repeat layering with remaining noodles, eggplant, ricotta, and mozzarella. Finish with final noodles, remaining sauce, and top with remaining mozzarella and Parmesan.
09 - Cover dish tightly with foil. Bake at 375°F for 30 minutes. Remove foil and bake an additional 15 minutes until the top is bubbly and golden.
10 - Allow lasagna to rest for 10–15 minutes before slicing. Garnish with chopped fresh basil before serving.
