Peel the eggplant (or not - your choice) and slice lengthwise in ¾ inch slices.
Cook eggplant:
To Boil: Cook eggplant slices until tender in boiling water.
To roast: Place eggplant slices in a single layer on cookie sheets. Brush lightly with olive oil, sprinkle with salt and pepper and bake at 400F for 10 minutes. Turn slices over and bake for another 10 minutes or until golden brown and tender.
Make Filling:
Combine all ingredients in a bowl and set aside.
Make Tomato Sauce:
In a medium saucepan heat oil and saute onions and garlic until tender. Add ground beef and continue to stir until browned. Add the remaining ingredients, reduce heat and simmer for 15 - 20 minutes. Adjust spices to taste.
Assemble:
In a greased 13 x 9 pan, starting with a bit of tomato sauce in the bottom to prevent sticking, layer:
Eggplant Slices Filling Tomato Sauce Mozzarella Cheese In that order! Be sure to end with Mozzarella Cheese.
Bake at 350F for 1 hour.
Enjoy!
Notes
Extra Tips For Making Eggplant Lasagna;
You can replace with beef with spinach or lentil to create a vegetarian meal
If you have leftover vegetables in your fridge that need used up, use them in this!
You can top the lasagna with any good melting cheese you have, cheddar, gruyere etc.