Layers of eggplant, mozzarella, ricotta, and rich tomato sauce baked into golden, cheesy comfort.
# 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
→ 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
18 - 1/4 cup fresh basil leaves, chopped
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - Lay eggplant slices on a baking sheet and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
03 - Dredge each slice in flour, dip in beaten eggs, then coat in Italian-style breadcrumbs.
04 - Arrange breaded eggplant on a parchment-lined baking sheet. Drizzle with olive oil and bake for 20 minutes, flipping halfway, until golden and tender.
05 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté onion until softened, about 5 minutes. Add minced garlic and cook 1 minute. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
06 - In a bowl, combine ricotta cheese with half of the grated Parmesan and all Pecorino Romano, if using. Season with salt and pepper.
07 - Lower oven heat to 375°F (190°C).
08 - In a 9x13-inch baking dish, spread a thin layer of sauce on the bottom. Place 3 lasagna noodles over sauce. Arrange half the baked eggplant slices over noodles. Spread half of the ricotta mixture, then sprinkle with one third of shredded mozzarella. Add another layer of sauce. Repeat with remaining noodles, eggplant, ricotta, and mozzarella. Top final noodles with remaining sauce, mozzarella, and Parmesan cheese.
09 - Cover with foil and bake for 30 minutes. Uncover and bake an additional 15 minutes until the top is bubbly and golden.
10 - Allow to rest for 10 to 15 minutes before slicing. Garnish with chopped fresh basil.
