# 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, for garnish
# How to Make It:
01 - Preheat oven to 400°F (204°C).
02 - Arrange eggplant slices on a baking sheet and season both sides with salt. Allow to rest for 30 minutes to remove excess moisture, then blot dry using paper towels.
03 - Dredge each eggplant slice in flour, dip in beaten eggs, and coat fully with Italian-style breadcrumbs.
04 - Place breaded eggplant slices on parchment-lined baking sheet. Drizzle with olive oil and bake for 20 minutes, turning once halfway, until golden brown and tender.
05 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté onion until translucent, approximately 5 minutes. Add minced garlic and cook for 1 minute. Stir in marinara sauce, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes.
06 - In a mixing bowl, combine ricotta cheese, half of the grated Parmesan, and all Pecorino Romano (if using). Season with salt and pepper.
07 - Lower oven temperature to 375°F (191°C).
08 - Spread a thin layer of sauce at the bottom of a 9x13-inch baking dish. Arrange 3 lasagna noodles over the sauce. Layer half the baked eggplant slices, then spread half of the ricotta mixture and top with one-third of the shredded mozzarella. Add another layer of sauce. Repeat layers with remaining noodles, eggplant, cheese filling, and mozzarella. Top with final noodles, remaining sauce, and the rest of the mozzarella and Parmesan.
09 - Cover dish with foil and bake for 30 minutes. Remove foil and continue baking for 15 minutes, until surface is bubbly and golden.
10 - Let casserole rest for 10 to 15 minutes before cutting. Garnish with chopped fresh basil leaves.
