Comforting casserole with eggplant, tomato sauce, ricotta, mozzarella, and a Parmesan crust, perfect for dinners.
# Components:
→ 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 freshly ground black pepper, to taste
→ For Assembly
17 - 9 no-boil lasagna noodles, or pre-cooked regular noodles
18 - 1/4 cup fresh basil leaves, chopped, for garnish
# Directions:
01 - Set the oven to 400°F to prepare for baking the eggplant slices.
02 - Lay eggplant slices on a baking sheet, sprinkle both sides with salt, and let rest for 30 minutes to extract excess moisture. Pat dry with paper towels afterward.
03 - Coat each eggplant slice first in flour, then dip into the beaten eggs, and finally coat evenly with Italian-style breadcrumbs.
04 - Arrange breaded slices on a parchment-lined baking sheet, drizzle with olive oil, and bake for 20 minutes, flipping halfway through until golden and tender.
05 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté chopped onion until soft, about 5 minutes. Add minced garlic and cook for 1 minute. Stir in marinara sauce, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes.
06 - Combine ricotta cheese with half the grated Parmesan and all Pecorino Romano (if used). Season with salt and pepper to taste.
07 - Lower oven setting to 375°F in preparation for lasagna assembly and baking.
08 - In a 9x13-inch baking dish, spread a thin layer of sauce. Place 3 lasagna noodles on top, followed by half the baked eggplant slices. Spread half the ricotta mixture, then sprinkle with one-third of the shredded mozzarella. Add another sauce layer. Repeat the stacking sequence with remaining noodles, eggplant, ricotta mixture, and mozzarella. Finish with the last noodles, remaining sauce, and top with the rest of the mozzarella and Parmesan cheese.
09 - Cover the assembled dish with foil and bake for 30 minutes.
10 - Remove foil and bake an additional 15 minutes until the top is bubbly and golden brown.
11 - Allow the dish to rest for 10 to 15 minutes before slicing. Garnish with chopped fresh basil leaves.
