# What You'll Need:
→ 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
# Steps to Follow:
01 - Set oven temperature to 400°F (204°C), ensuring rack is centered.
02 - Lay eggplant slices flat on a baking sheet and evenly sprinkle salt on both sides. Let rest for 30 minutes to draw out moisture, then thoroughly pat dry with paper towels.
03 - Coat each eggplant slice in flour, then dip into beaten eggs, and finish by covering with Italian-style breadcrumbs.
04 - Arrange breaded eggplant slices on a parchment-lined baking sheet, drizzle lightly with olive oil, and bake for 20 minutes, flipping halfway, until golden brown and tender.
05 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté chopped onion until translucent, approximately 5 minutes. Add minced garlic and cook for 1 additional minute. Stir in marinara sauce, dried oregano, dried basil, and season to taste with salt and pepper. Simmer gently for 10 minutes.
06 - In a mixing bowl, combine ricotta cheese with half the grated Parmesan and all of the Pecorino Romano, if using. Season lightly with salt and pepper.
07 - Lower oven temperature to 375°F (191°C).
08 - Spread a thin layer of prepared sauce on the bottom of a 9x13-inch baking dish. Lay 3 lasagna noodles over sauce. Place half the baked eggplant slices atop noodles. Evenly spread half the ricotta mixture, then sprinkle with one-third of shredded mozzarella. Spoon another layer of sauce over cheese. Repeat layering with remaining noodles, eggplant, ricotta mixture, and another third of mozzarella. Add last layer of noodles, cover with remaining sauce, and top with remaining mozzarella and Parmesan.
09 - Cover baking dish tightly with foil and bake for 30 minutes at 375°F (191°C). Remove foil and continue baking for an additional 15 minutes, until top is bubbling and golden.
10 - Allow lasagna to rest for 10–15 minutes before slicing. Garnish servings with freshly chopped basil.
