Ingredients:  2 large eggplants, thinly sliced, 500 g ground beef (or beef and pork mix), 1 onion, chopped, 2 cloves garlic, minced, 800 g crushed tomatoes (canned or fresh ), 2 tablespoons of tomato paste, 1 teaspoon of sugar, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, Salt and pepper to taste, 250 g of ricotta cheese, 1 egg, 1 cup of grated mozzarella cheese, 1/ 2 cup grated Parmesan cheese, Olive oil, Fresh basil leaves (optional, to decorate).

Preparation:  Prepare the Eggplants:  Preheat the oven to 200°C. Cut the eggplants into thin slices. Place the slices on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast in the oven for about 15 minutes or until tender. Remove and reserve.  Prepare the Meat Sauce:  In a large skillet, heat a little olive oil. Sauté the onion and garlic until golden. Add the ground beef and cook until browned. Then, add the crushed tomato, tomato paste, sugar, oregano, basil, salt and pepper to taste. Cook over low heat for 20-30 minutes, stirring occasionally. Prepare the Cheese Mixture:  In a bowl, mix the ricotta with the egg until well combined. Assemble the Lasagna:  In a baking dish, place a thin layer of meat sauce. Then, place a layer of roasted eggplants. Add a layer of the ricotta and egg mixture. Repeat the layers, finishing with a layer of meat sauce. Add Cheese:  Sprinkle the grated mozzarella and parmesan over the top layer. Bake:  Bake in the preheated oven for about 25-30 minutes, or until the cheese is golden and bubbly. Serve:  Let rest for a few minutes before cutting. Garnish with fresh basil leaves if desired. And now you have a delicious eggplant lasagna ready to serve! You can accompany it with a fresh salad and enjoy a lighter version of the classic lasagna.