Easy & Tasty Eggplant Lasagna
Salt the eggplant slices and let them sit for 45 minutes.
Pat them dry and roast them in the oven for 20 minutes.
Saute onion and add the ground beef and spices. Cook until brown.
Add the crushed tomatoes and tomato sauce.
Mix the ricotta, parmesan and eggs in a bowl.
Layer the meat sauce, roasted eggplant and the ricotta mixture.
Top with shredded mozzarella and bake in the oven for 40 minutes.