Directions

1. Preheat oven to 400°F. Coat 2 large baking sheets with cooking spray.
2. Arrange eggplant slices in a single layer on the prepared pans. Roast until just tender, 15 to 20 minutes.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and onion; cook, stirring and crumbling with a wooden spoon, until browned, 6 to 8 minutes. Add garlic; cook for 1 minute. Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
4. Combine ricotta and egg in a small bowl. Spread about 1 cup of the sauce in a 9-by-13-inch baking dish. Arrange 1/4 of the eggplant slices over the tomato sauce. Dollop on about 1/3 cup of the ricotta mixture and sprinkle with 1/4 cup mozzarella. Make another layer with another 1/4 of the eggplant slices, this time arranging them crosswise to the first layer. Top with 1 cup sauce, dollop on 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Repeat with the remaining ingredients to make 2 more layers.
5. Bake the lasagna, uncovered, until the sauce is bubbling around the edges, 30 to 40 minutes. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired.

Tips

• To make ahead: Prepare through Step 4 and refrigerate, covered, for up to 2 days. Continue with Step 5.