# Components:
→ Vegetables
01 - 2 large eggplants, sliced lengthwise into 1/2-inch thick slices
02 - 1 tablespoon salt
→ 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
# Directions:
01 - Set oven temperature to 400°F (200°C) and allow to preheat.
02 - Arrange eggplant slices on a baking sheet and sprinkle both sides with salt. Let rest for 30 minutes to extract moisture, then pat dry with paper towels.
03 - Coat each eggplant slice in flour, then submerge in beaten eggs, and finish with a layer of Italian-style breadcrumbs.
04 - Place breaded slices on a parchment-lined baking sheet, drizzle lightly with olive oil, and bake for 20 minutes, turning halfway until golden brown and the texture is tender.
05 - Warm 2 tablespoons olive oil in a medium saucepan over medium heat. Sauté chopped onion for 5 minutes until translucent. Stir in minced garlic and cook 1 minute. Add marinara sauce, dried oregano, dried basil, and season with salt and pepper. Simmer for 10 minutes.
06 - In a mixing bowl, combine ricotta cheese with half of the grated Parmesan and all of the Pecorino Romano (if using). Season mixture lightly with salt and pepper to taste.
07 - Reduce oven temperature to 375°F (190°C).
08 - In a 9x13-inch baking dish, create layers as follows: spread a thin layer of tomato sauce, arrange 3 lasagna noodles, layer half of the baked eggplant, distribute half the ricotta mixture, scatter one-third of mozzarella. Top with more sauce, repeat layering noodles, eggplant, ricotta, and mozzarella. Finish with remaining noodles, final sauce layer, and remaining mozzarella and Parmesan.
09 - Cover baking dish tightly with foil and bake for 30 minutes. Remove foil and continue baking for 15 minutes until top is golden and bubbling.
10 - Allow casserole to rest for 10–15 minutes prior to slicing. Garnish servings with freshly chopped basil.
