# Components:
→ Vegetables
01 - 2 large eggplants, sliced lengthwise into 1/2-inch thick slices
02 - 1 tablespoon salt
→ 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
→ Sauce
10 - 4 cups marinara sauce
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
# Directions:
01 - Set oven temperature to 400°F (200°C) and allow to fully preheat.
02 - Arrange eggplant slices on a baking sheet and sprinkle both sides evenly with salt. Rest for 30 minutes to extract moisture, then blot dry thoroughly using paper towels.
03 - Dredge each slice first in flour, then dip into beaten eggs, finishing by coating with Italian-style breadcrumbs.
04 - Transfer breaded eggplant slices to a parchment-lined baking sheet. Drizzle with olive oil and bake for 20 minutes, flipping midway, until golden and tender.
05 - Heat olive oil in a saucepan over medium heat. Sauté chopped onion until softened, about 5 minutes. Incorporate minced garlic and cook 1 minute longer. Pour in marinara sauce and seasonings, simmering for 10 minutes.
06 - In a bowl, combine ricotta cheese with half of the Parmesan and all Pecorino Romano (if using). Season with salt and pepper to taste.
07 - Lower oven heat to 375°F (190°C) after baking eggplant.
08 - In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Arrange 3 lasagna noodles, cover with half the baked eggplant, then layer half of the ricotta mixture followed by one-third of mozzarella cheese and additional sauce.
09 - Add the second layer of noodles, remaining eggplant, ricotta mixture, and another third of mozzarella cheese. Top with final noodles, last of the sauce, remaining mozzarella, and Parmesan.
10 - Cover dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking for 15 minutes until the top is golden and bubbling.
11 - Allow lasagna to sit for 10–15 minutes before slicing. Garnish with chopped fresh basil before serving.
