# 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 regular pre-cooked noodles
18 - 1/4 cup fresh basil leaves, chopped (for garnish)
# Method:
01 - Preheat the oven to 400 degrees Fahrenheit.
02 - Arrange eggplant slices on a baking sheet and sprinkle both sides with salt. Let rest for 30 minutes to draw out moisture, then pat dry thoroughly with paper towels.
03 - Dredge each eggplant slice in flour, dip into beaten eggs, then coat evenly with Italian-style breadcrumbs.
04 - Place breaded eggplant slices on a parchment-lined baking sheet, drizzle with olive oil, and bake at 400°F for 20 minutes, turning halfway through, until golden and tender.
05 - In a saucepan over medium heat, warm 2 tablespoons olive oil. Sauté finely chopped onion until soft, about 5 minutes. Add minced garlic and cook 1 minute more. Stir in marinara sauce, oregano, basil, salt, and pepper; simmer gently for 10 minutes.
06 - Combine ricotta cheese with half of the Parmesan and all Pecorino Romano (if using) in a bowl. Season lightly with salt and pepper.
07 - Lower oven temperature to 375 degrees Fahrenheit.
08 - In a 9 x 13 inch baking dish, spread a thin layer of sauce. Lay 3 lasagna noodles atop sauce. Arrange half the baked eggplant slices over noodles, then spread half of the ricotta mixture, followed by one-third of the shredded mozzarella. Repeat: layer sauce, noodles, eggplant, ricotta, mozzarella. Top with remaining noodles, sauce, mozzarella, and Parmesan.
09 - Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until the top is bubbling and golden.
10 - Allow casserole to rest for 10 to 15 minutes before slicing. Garnish with fresh chopped basil leaves.
