Slice the eggplant into a quarter inch slices and lay them on a baking sheet. Drizzle olive oil and salt over each one and bake them for about 10 minutes on 375 degrees. Remove from the oven and set aside to cool while you prep the remaining part of the meal.

Brown the ground beef in a skillet. Season it with salt and pepper.

In a small bowl, combine 1 cup of Ricotta Cheese with all the seasonings and the eggs.  Then mix it until all the ingredients of are fully combined.

In a medium-size casserole dish (or a similar pan that I used in the photos below), you will start to layer the ingredients, but first, spray the bottom of the dish with a non-stick cooking oil.

The first layer in the bottom of the casserole dish will be your eggplant slices that have been precooked.

Next, I spread a small amount of sauce over each eggplant.

Sprinkle a small layer of Mozzarella cheese next.

Then place a generous amount of ground beef as the next layer.

Then, I put a dab of the Ricotta cheese mixture on top of the ground beef.

Now, repeat steps layered steps again about two or three more times!

You will leave the final step with shredded cheese on top.

Bake at 350 degrees for about 40 minutes.

Allow the dish to slightly cool before you serve it. This step will allow the lasagna to stick together when you serve it.