Preparation Steps:

• Step 1: Prepare the Eggplant - Preheat your oven to 400°F (200°C). Slice the eggplants into 1/4 inch thick rounds. Lay them out on a baking sheet, brush both sides with olive oil, and sprinkle with sea salt and black pepper. Bake in the oven for about 20 minutes, flipping halfway through, until they are tender and slightly golden.
• Step 2: Make the Cheese Mixture - In a large mixing bowl, combine the ricotta cheese, eggs, 1/2 cup of grated Parmesan cheese, and a pinch of salt and pepper. Mix until well combined and set aside.
• Step 3: Cook the Meat (Optional) - If you’re using ground beef, heat a skillet over medium-high heat. Add the cooked and drained ground beef, and let it warm through.
• Step 4: Assemble the Lasagna - In a large baking dish, start by spreading a thin layer of marinara sauce on the bottom. Then, layer the baked eggplant slices on top. Add half of the ricotta mixture, followed by a layer of marinara sauce, and sprinkle with 1/2 cup of mozzarella cheese. If you're using ground beef, add half of it now. Repeat these layers until all ingredients are used, finishing with a layer of marinara sauce and topping it with the remaining mozzarella and Parmesan cheese.
• Step 5: Bake - Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
• Step 6: Let it Rest - Once baked, remove the lasagna from the oven and let it sit for about 10-15 minutes to set.