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Slice eggplant into 1/4-inch rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse eggplant slices and pat dry with paper towels.

Preheat oven to 400°F (200°C).

Brush eggplant slices with olive oil and arrange in a single layer on a baking sheet.

Bake eggplant for 20-25 minutes until golden and tender, flipping halfway through.

Heat olive oil in a large skillet over medium heat; add chopped onion and minced garlic, sauté until translucent, about 5 minutes.

Add canned tomatoes, basil, oregano, and black pepper to the skillet; simmer for 15-20 minutes until thickened.

In a bowl, combine ricotta cheese, egg, and a pinch of salt; mix until smooth.

Spread a thin layer of tomato sauce in the bottom of a baking dish.

Layer lasagna noodles over the sauce, followed by a layer of eggplant, ricotta mixture, mozzarella cheese, and more sauce.

Repeat layers until all ingredients are used, finishing with sauce and a generous topping of mozzarella and parmesan cheese.

Cover with foil and bake for 30 minutes; remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden.

Let lasagna rest for 10-15 minutes before slicing and serving.

Spice Level:

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