Preheat your oven to 375°F (190°C).

Slice the eggplants into ¼-inch (6 mm) rounds. Arrange them on parchment-lined baking sheets, ensuring they lie flat. Brush both sides of the slices with olive oil and season lightly with salt and black pepper.

Bake the eggplant rounds for 7 minutes on each side until they begin to soften and take on a golden hue. You may need to work in batches if all the eggplant slices do not fit at once. Let them cool on the side once baked.

While the eggplant cools, prepare the tomato sauce. In a large pot over medium heat, combine the tomato sauce, minced garlic, a pinch of red pepper flakes, and salt and pepper to taste. Let it simmer for around 10 minutes, allowing the flavors to blend and the sauce to slightly thicken.

Next, make the ricotta mixture. In a medium-sized bowl, blend the ricotta cheese with one cup of the shredded mozzarella, the eggs, and half of the chopped basil. Mix until the ingredients are well combined.

To assemble the lasagna, spread a thin layer of tomato sauce evenly at the bottom of a heatproof casserole dish. Layer the eggplant slices over the sauce, followed by a generous spoonful of the ricotta mixture. Repeat this process, building up to three layers, alternating with eggplant, ricotta, and sauce. The final layer should be eggplant, topped with sauce and the remaining shredded mozzarella cheese.

Sprinkle a small amount of Italian seasoning or dried basil over the top for extra flavor.

Bake for 20-25 minutes, or until the cheese melts and the lasagna is heated through. For a golden and bubbly finish, place the dish under the broiler for an additional 2-3 minutes, keeping a close watch to prevent burning.

Once done, garnish with finely chopped basil for a fresh touch and serve immediately.