# What you need:
→ Vegetables
01 - 2 large eggplants, sliced lengthwise into ½-inch thick slices
02 - 1 tablespoon salt (for sweating eggplant)
→ Breading
03 - 1 cup all-purpose flour
04 - 2 large eggs, beaten
05 - 1½ cups Italian-style breadcrumbs
→ Cheeses
06 - 2 cups ricotta cheese
07 - 2 cups shredded mozzarella cheese
08 - ¾ cup grated Parmesan cheese
09 - ½ 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 - ½ teaspoon dried oregano
15 - ½ teaspoon dried basil
16 - Salt and pepper, to taste
→ Assembly
17 - 9 no-boil lasagna noodles (or regular, pre-cooked)
18 - ¼ cup fresh basil leaves, chopped (for garnish)
# How to make it:
01 - Set the oven to 400°F (200°C) to prepare for eggplant roasting.
02 - Lay eggplant slices on a baking sheet; sprinkle both sides with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels afterwards.
03 - Dredge each slice in flour, dip in beaten eggs, then coat thoroughly with breadcrumbs.
04 - Arrange breaded slices on a parchment-lined baking sheet, drizzle with olive oil, and bake at 400°F for 20 minutes, flipping halfway until golden and tender.
05 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté onion until soft, about 5 minutes, add garlic and cook 1 minute more. Stir in marinara sauce, oregano, basil, salt, and pepper; simmer for 10 minutes.
06 - Combine ricotta cheese with half the Parmesan and all Pecorino Romano (if using). Season with salt and pepper.
07 - Lower oven heat to 375°F (190°C) to prepare for lasagna assembly.
08 - In a 9x13-inch baking dish, spread a thin layer of sauce, place 3 noodles over sauce, half the baked eggplant slices, half the ricotta mixture, and a third of the mozzarella. Add another sauce layer. Repeat layering with remaining noodles, eggplant, ricotta, and mozzarella. Top with final noodles, remaining sauce, mozzarella, and Parmesan.
09 - Cover the dish with foil and bake at 375°F for 30 minutes.
10 - Remove foil and continue baking for 15 minutes until the top is bubbly and golden.
11 - Allow the dish to rest for 10–15 minutes before slicing. Garnish with chopped fresh basil leaves.
