# What You 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 (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)
# Directions:
01 - Set the oven temperature to 400°F (200°C).
02 - Arrange eggplant slices on a baking sheet, coat both sides evenly with salt, and let them sit for 30 minutes to expel moisture. Pat dry using paper towels.
03 - Dredge each slice in all-purpose flour, dip into beaten eggs, and then coat thoroughly with Italian-style breadcrumbs.
04 - Place breaded slices on parchment-lined baking sheet, drizzle with olive oil, and bake for 20 minutes, turning halfway through until golden and tender.
05 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté chopped onion until softened, about 5 minutes; add minced garlic and cook one more minute. Stir in marinara sauce, oregano, basil, salt, and pepper, then simmer gently for 10 minutes.
06 - Combine ricotta cheese with half the Parmesan and all the Pecorino Romano if using. Season mixture with salt and pepper to taste.
07 - Lower the oven setting to 375°F (190°C).
08 - In a 9x13-inch baking dish, spread a thin layer of sauce to cover the bottom. Layer 3 lasagna noodles atop the sauce, followed by half the baked eggplant slices. Spread half the cheese mixture, then sprinkle with one-third of the shredded mozzarella. Add another layer of sauce. Repeat layers with the remaining noodles, eggplant, cheese mixture, and mozzarella. Finish with final noodles, remaining sauce, mozzarella, and Parmesan cheese on top.
09 - Cover the dish with foil and bake in the oven for 30 minutes.
10 - Remove foil and continue baking for an additional 15 minutes until the top is bubbling and golden brown.
11 - Allow the casserole to rest for 10 to 15 minutes before slicing. Garnish with chopped fresh basil leaves.
