Slice the eggplant and sprinkle with salt. Let it sit for 45 minutes and then pat dry. Then roast the eggplant in the oven.
Sauté onion until golden then add ground beef and brown it.
To the beef add the spices, tomatoes and tomato sauce.
In a bowl mix ricotta, parmesan, egg and some salt.
Spread some of the meat sauce, top with the roasted eggplant and the ricotta mixture. Repeat the layers.
Top the lasagna with mozzarella cheese and bake in the oven for 45 minutes.
Let it cool for 15 minutes then slice and serve.