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Preheat your oven to 375°F (190°C).
Slice the eggplants into thin rounds, sprinkle with salt, and let them sit for 10-15 minutes to draw out excess moisture. Pat them dry with a paper towel.
Heat a little olive oil in a pan and sauté the garlic until fragrant. Add the crushed tomatoes, a pinch of salt, pepper, sweet paprika, sugar, and dry basil. Simmer for 10-15 minutes to allow the flavors to blend.
Meanwhile, cook the lasagna noodles according to package instructions, then drain and set aside.
In a separate bowl, beat the eggs and mix them with the ricotta cheese until smooth and well combined.
In a baking dish, spread a thin layer of tomato sauce on the bottom. Then, layer the eggplant slices, ricotta mixture, and lasagna noodles. Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce on top.
Sprinkle the mozzarella cheese evenly over the top.
Bake for 30-40 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil.
Serving and Storage Tips:
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