Directions:

Preheat oven to 375 degrees F.

Slice the eggplant lengthwise into 1/8 inch pieces and discard the ends. Sprinkle each side of the eggplant with coarse sea salt and lay flat on a paper towel. Allow to sit for 10 minutes, removing any excess moisture with a paper towel. Meanwhile, in a medium bowl mix the egg, parmesan cheese, ricotta, and garlic until well combined.

Over medium heat, heat 1 to 2 tablespoons of olive oil in a grill pan. Grill the eggplant slices, 2 to 3 at a time depending on the pan size, about 3 minutes on each side. Remove the eggplant and grill the remaining eggplant slices adding more olive oil as needed.

Grease a 9 x 12 casserole dish and spread enough tomato sauce to cover the bottom. Layer 4 to 5 eggplant slices to cover sauce. Spread about 1/3 of the ricotta mixture over the eggplant and top with a light layer of mozzarella cheese. Repeat the layers until all of the eggplant and ricotta mixture is used up, about 2 to 3 layers. Top with remaining sauce, mozzarella, and sprinkle of parmesan.

Bake the lasagna for 40 minutes covered with aluminum foil. Take the foil off and bake another 10 minutes or until the cheese is melted and bubbly. Let the lasagna stand about 10 minutes before serving in order to firm up. Garnish with fresh basil.