# 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
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
# Step-by-Step Guide:
01 - Preheat oven to 400°F.
02 - Lay eggplant slices on a baking sheet and sprinkle both sides with salt. Let rest for 30 minutes to release moisture, then pat each slice dry with paper towels.
03 - Dredge each slice in all-purpose flour, dip in beaten eggs, and coat with Italian-style breadcrumbs.
04 - Arrange breaded eggplant on a parchment-lined baking sheet. Drizzle with olive oil and bake for 20 minutes, turning halfway through, until golden and tender.
05 - In a saucepan, heat 2 tablespoons olive oil over medium heat. Sauté onion until soft, about 5 minutes, then add minced garlic and cook for 1 minute. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
06 - In a mixing bowl, combine ricotta cheese with half of the grated Parmesan and all of the Pecorino Romano cheese (if using). Season with salt and pepper.
07 - Reduce oven temperature to 375°F.
08 - Spread a thin layer of sauce in a 9x13-inch baking dish. Arrange 3 lasagna noodles over the sauce. Layer half the baked eggplant slices over noodles. Top with half of the ricotta mixture and sprinkle with one-third of the mozzarella cheese. Add another layer of sauce, then repeat noodles, eggplant, ricotta, and mozzarella. Finish with the final noodles, remaining sauce, and the rest of mozzarella and Parmesan.
09 - Cover baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, until the top is bubbly and golden brown.
10 - Allow lasagna to rest 10–15 minutes before slicing. Garnish with chopped fresh basil before serving.
