Preheat oven to 350 degrees.
Slice eggplant into thin strips and place on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Roast in the oven until tender, about 10 minutes.
Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl.
Prepare a large baking dish with non-stick cooking spray and begin layering lasagna as follows: sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese.
Bake until bubble, about 30 minutes.
Recipe credit: addapinch.com