Cut the eggplant into thin slices.
Sprinkle with salt and let them sit for some minutes to sweat. Then bake in the oven.
Saute onion until translucent.
Add the ground beef and start browning it.
Add oregano, dried basil, salt and pepper.
Add the tomato sauce and crushed tomatoes.
In a bowl, mix ricotta cheese with grated parmesan and egg.
Mix and set aside.
Layer the sauce, roasted eggplants and ricotta mixture in a baking dish.
Repeat the layers until all is used.
Top with shredded mozzarella and bake in the oven.
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