Eggplant Lasagna

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onion and minced garlic, stirring occasionally until softened, about 3-4 minutes.

Pour in the canned crushed tomatoes, dried basil, dried oregano, and salt (if using). Stir well to combine and bring to a gentle simmer.

Simmer the sauce uncovered for 10-12 minutes, stirring occasionally, until it thickens slightly.

While the sauce simmers, pat the thinly sliced eggplant dry with paper towels to remove excess moisture. This helps prevent the lasagna from becoming watery.

Preheat the oven to 375°F (190°C). Lightly oil a 9x9-inch or similar baking dish.

Spread a thin layer of the tomato sauce on the bottom of the prepared baking dish. Layer thin eggplant slices over the sauce, overlapping them slightly.

Sprinkle a portion of the shredded mozzarella cheese over the eggplant layer, then add another layer of sauce. Repeat the eggplant, cheese, and sauce layering until all ingredients are used, finishing with a layer of cheese on top.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes until the cheese is melted and golden and the eggplant is tender.

Remove from the oven and let rest for 5 minutes before serving. This allows the layers to set slightly for cleaner portions.