# Ingredient List:
→ 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 noodles
18 - 1/4 cup fresh basil leaves, chopped
# Steps:
01 - Preheat oven to 400°F. Place eggplant slices on a baking sheet and sprinkle both sides with salt. Allow to sit 30 minutes to draw out moisture, then pat dry with paper towels.
02 - Dredge eggplant slices in flour, dip into beaten eggs, then coat with Italian-style breadcrumbs.
03 - Arrange breaded eggplant on parchment-lined baking sheet, drizzle with olive oil, and bake 20 minutes, flipping halfway, until golden and tender.
04 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté chopped onion until softened, about 5 minutes. Add minced garlic and cook 1 minute more. Stir in marinara sauce, oregano, basil, salt, and pepper, then simmer 10 minutes.
05 - Combine ricotta cheese with half the Parmesan and all Pecorino Romano (if using). Season with salt and pepper to taste.
06 - Lower oven temperature to 375°F.
07 - In a 9x13-inch baking dish, spread a thin layer of sauce. Layer 3 lasagna noodles over sauce, then half the baked eggplant slices, half the ricotta mixture, and one-third of the mozzarella. Add another sauce layer and repeat with remaining noodles, eggplant, ricotta, and mozzarella. Top final noodles with remaining sauce, mozzarella, and Parmesan.
08 - Cover dish with foil and bake 30 minutes.
09 - Remove foil and bake an additional 15 minutes until top is bubbly and golden.
10 - Let casserole rest 10 to 15 minutes before slicing. Garnish with chopped fresh basil leaves.
