# Components:
→ 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
18 - 1/4 cup fresh basil leaves, chopped
# Directions:
01 - Preheat oven to 400°F (200°C).
02 - Arrange eggplant slices on a baking sheet and sprinkle both sides with salt. Allow to rest for 30 minutes to draw out excess moisture, then pat dry thoroughly with paper towels.
03 - Dredge each eggplant slice in flour, then dip in beaten eggs, and coat evenly with breadcrumbs.
04 - Arrange breaded eggplant slices on parchment-lined baking sheet, drizzle with olive oil, and bake for 20 minutes, flipping halfway through, until golden and tender.
05 - Heat olive oil in a saucepan over medium heat. Sauté onions until softened, about 5 minutes. Add minced garlic and cook for 1 minute. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer gently for 10 minutes.
06 - In a mixing bowl, combine ricotta cheese with half of the Parmesan and all Pecorino Romano cheese. Season with salt and pepper to taste.
07 - Reduce oven temperature to 375°F (190°C) for baking lasagna.
08 - Spread a thin layer of sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Arrange half of baked eggplant slices over noodles. Spread half of ricotta mixture, sprinkle with one-third of mozzarella, and cover with sauce. Repeat layers with remaining noodles, eggplant, ricotta, and mozzarella. Finish with remaining noodles, sauce, mozzarella, and Parmesan.
09 - Cover dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, until the top is bubbling and golden brown.
10 - Allow to rest for 10–15 minutes before slicing. Garnish with chopped fresh basil leaves before serving.
