1
Slice the eggplant and sprinkle with salt. Let it sit for 45 minutes and then pat dry. Then roast the eggplant in the oven.
2
Sauté onion until golden then add ground beef and brown it.
3
To the beef add the spices, tomatoes and tomato sauce.
4
In a bowl mix ricotta, parmesan, egg and some salt.
5
Spread some of the meat sauce, top with the roasted eggplant and the ricotta mixture. Repeat the layers.
6
Top the lasagna with mozzarella cheese and bake in the oven for 45 minutes.
7
Let it cool for 15 minutes then slice and serve.