# 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 noodles
18 - 1/4 cup fresh basil leaves, chopped (for garnish)
# Preparation Steps:
01 - Set the oven to 400°F (200°C) to warm up.
02 - Place eggplant slices on a baking sheet, sprinkle both sides with salt, and let rest 30 minutes to draw out moisture; then pat dry with paper towels.
03 - Coat each slice by dredging in flour, dipping in beaten eggs, then covering with breadcrumbs.
04 - Arrange breaded slices on parchment-lined sheet, drizzle with olive oil, bake for 20 minutes turning halfway until golden and tender.
05 - Heat 2 tablespoons olive oil in a saucepan over medium heat, sauté onion for 5 minutes until soft, add garlic and cook 1 more minute, then stir in marinara, oregano, basil, salt, and pepper; simmer for 10 minutes.
06 - Combine ricotta with half the Parmesan and all of the Pecorino Romano if used; season with salt and pepper.
07 - Reduce oven temperature to 375°F (190°C).
08 - In a 9x13-inch baking dish, spread a thin sauce layer, place 3 noodles, half the baked eggplant, half the ricotta mix, one-third mozzarella, a sauce layer, then repeat layers; finish with noodles, remaining sauce, mozzarella, and Parmesan.
09 - Cover dish with foil and bake for 30 minutes.
10 - Remove foil and bake an additional 15 minutes until top is golden and bubbly.
11 - Let rest for 10 to 15 minutes before slicing, then garnish with chopped fresh basil.
