- Begin by making the sauce. Chop the onions and the garlic, sweat in a large pot with 2 tablespoons of oil. Add the bulk sausage to the pot and cook down. Crush the whole peeled tomatoes in a bowl and add them to the pot. Tear the basil leaves with your hand and add to the sauce; lower to a simmer and let cook for 30 minutes. Taste and adjust seasoning with salt, sugar and pepper if needed. Reserve warm.
- While the sauce is simmering, thinly slice the eggplant about 1/16th of an inch and spread them on a sheet pan with a rack on it. Sprinkle the eggplant with salt and let sit for about 20 minutes. Pat dry and deep fry for 1 minute in small batches. Drain well so there is no excess oil. Set aside and reserve for the assembly of the lasagna.
- In a ½ hotel pan rub eggplant with a little oil and begin layering the lasagna. Place about 8 ounces of your sauce on the bottom and begin layering the eggplant shingle style (it is ok if they overlap). Once covered, place another 6-8 ounces of sauce and sprinkle with the 4 ounces of the cheeses. Repeat until ¾ the way up, there should be 3 layers. The last layer will be the final 4 ounces of parmesan and mozzarella cheese.
- Bake at 300°F for 30 minutes covered with foil; remove foil during the last 10 minutes so the cheese can brown. Once it is finished take out of oven and let stand 15 minutes to set, then you can portion.
Ingredient availability varies by location*