Preheat oven to 400

Cut tops and bottoms off eggplants. Slice lengthwise into ¼” slices. Leave off the outside edge slices.

Brush fronts and backs of the eggplant slices with olive oil (about 4 Tbs), and season each side with salt and pepper, to taste.

Line 3 baking sheets with parchment paper and brush them with olive oil. Disperse the slices onto the baking sheets, making sure they do not touch.

Roast eggplant slices in a 400-degree oven for 10 minutes, then flip slices over and roast for an additional 10 minutes.

Meanwhile make my Easy Weeknight Bolognese Sauce.

In a separate mixing bowl, combine the ricotta, parmesean, fresh basil, and one egg.

Preheat oven to 325 degrees.

Brush a 9”X13” casserole pan with remaining Tbs of olive oil. Spread a layer of the Bolognese sauce over the bottom of the pan, cover completely, (about 1/2 of the recipe).

Next, spread a layer of the roasted eggplant slices over the Bolognese, about 1/2 of the eggplant. You may have to cut some of the slices to the right sizes to fill in any gaps.

Spread all of the ricotta mixture over the eggplant slices.

Spread a layer of the remaining roasted eggplant slices over the ricotta mixture.

Top the eggplant layer with the remaining Bolognese, spreading to coat.

Sprinkle the shredded mozzarella evenly over the top of the lasagna.

Cover the pan tightly with foil and bake in a 325-degree oven for 45 minutes. Remove foil from pan and bake for an additional 15 minutes, or until the cheese is golden brown and bubbly.

Let lasagna rest for 10 minutes before slicing.