# 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)
18 - 1/4 cup fresh basil leaves, chopped (for garnish)
# Directions:
01 - Set the oven temperature to 400°F (200°C).
02 - Arrange eggplant slices on a baking sheet and sprinkle both sides with salt. Let them rest for 30 minutes to release moisture, then pat dry with paper towels.
03 - Dredge each eggplant slice first in all-purpose flour, then dip in beaten eggs, and finally coat with Italian-style breadcrumbs.
04 - Place breaded slices on a parchment-lined baking sheet. Drizzle with olive oil and bake for 20 minutes at 400°F, turning halfway through, until golden and tender.
05 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté the chopped onion until softened, approximately 5 minutes. Add minced garlic and cook for an additional minute. Stir in marinara sauce, dried oregano, dried basil, salt, and pepper. Reduce heat and simmer for 10 minutes.
06 - Combine ricotta cheese with half of the Parmesan and all of the Pecorino Romano (optional) in a bowl. Season with salt and pepper to taste.
07 - Lower the oven temperature to 375°F (190°C) in preparation for baking the assembled dish.
08 - In a 9x13-inch baking dish, spread a thin layer of sauce on the bottom. Cover with 3 lasagna noodles, followed by half the baked eggplant slices. Spread half the ricotta mixture and sprinkle with one-third of the shredded mozzarella. Add another layer of sauce. Repeat layering with remaining noodles, eggplant, ricotta, and mozzarella. Finish with the final noodles, remaining sauce, mozzarella, and Parmesan.
09 - Cover the assembled dish with foil and bake at 375°F for 30 minutes.
10 - Remove the foil and continue baking for 15 minutes, until the top is bubbly and golden brown.
11 - Allow the casserole to rest for 10 to 15 minutes before slicing. Garnish with chopped fresh basil leaves.
