# Ingredients:
→ 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
# Instructions:
01 - Set oven temperature to 400°F (204°C) and allow to fully preheat.
02 - Arrange eggplant slices on a baking sheet. Lightly sprinkle salt on both sides. After 30 minutes, blot both sides with paper towels to remove excess moisture.
03 - Dredge each slice first in all-purpose flour, then dip into beaten eggs, and coat evenly with Italian-style breadcrumbs.
04 - Place coated eggplant slices on a parchment-lined baking sheet. Drizzle with olive oil and bake for 20 minutes, turning halfway, until golden and tender.
05 - Heat olive oil in a saucepan over medium heat. Sauté chopped onion for approximately 5 minutes until softened. Add minced garlic and cook for an additional minute. Stir in marinara sauce, dried oregano, dried basil, salt and pepper. Allow to simmer for 10 minutes.
06 - In a mixing bowl, combine ricotta cheese with half of the grated Parmesan and all Pecorino Romano (if using). Season the mixture with salt and pepper to taste.
07 - Lower the oven temperature to 375°F (191°C).
08 - In a 9x13-inch baking dish, spread a thin layer of tomato sauce on the bottom. Arrange 3 lasagna noodles over sauce. Lay half of the baked eggplant slices on the noodles. Evenly distribute half of the ricotta mixture, followed by one-third of the shredded mozzarella. Add another layer of sauce. Repeat using remaining noodles, eggplant, ricotta, and mozzarella. Finish by topping with the last noodles, remaining sauce, shredded mozzarella, and Parmesan.
09 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes at 375°F (191°C). Remove foil, then continue baking uncovered for an additional 15 minutes until surface is browned and cheese is bubbling.
10 - Allow casserole to rest 10–15 minutes before slicing. Garnish portions with freshly chopped basil leaves.
