Instructions

• Preheat the oven to 350°F (175°C). Lightly oil a baking sheet and a baking dish with olive oil or use nonstick spray.
• Slice the 2 medium eggplants about 1/4" thick. Arrange the slices in a single layer on the prepared baking sheet. Brush both sides of the slices with the 4 tablespoons olive oil (use enough to coat) and sprinkle with sea salt and ground black pepper.
• Roast the eggplant slices on the middle oven rack until tender, about 10 minutes total, flipping once halfway through (about 5 minutes) so both sides soften and begin to brown. Remove from oven and set aside.
• While the eggplant roasts, prepare the Marinara Sauce according to its recipe. If using the optional 3 pounds ground beef, brown the beef in a skillet until no pink remains, drain any fat, then stir the cooked beef into the prepared marinara.
• Make the cheese mixture: in a medium bowl combine 15 ounces whole ricotta cheese, 3 large eggs, and 1 cup grated Parmesan cheese. Season with a little sea salt and ground black pepper to taste and stir until smooth.
• Assemble the lasagna in the prepared baking dish: spread a thin layer of the marinara sauce on the bottom; arrange a single layer of roasted eggplant slices to cover the sauce; spoon and spread about half of the ricotta mixture over the eggplant; add another thin layer of marinara. Repeat one more layer (eggplant, the remaining ricotta mixture, and more sauce) so you have two eggplant-and-cheese layers. Finish by spreading any remaining sauce on top and sprinkling the 1 1/2 cups grated Mozzarella cheese evenly over the top.
• Bake the assembled lasagna in the 350°F oven until heated through and bubbly, about 30 minutes. If you prefer a browned top, uncover for the last 5–10 minutes of baking.
• Remove from the oven and let the lasagna rest for about 10 minutes before slicing and serving.