3 medium eggplants, sliced lengthwise into 1/2-inch (1 cm) thick slices (about 16 slices)
1/4 cup (60 mL) olive oil
1/2 tsp (2 mL) each salt and pepper
1 jar (680 mL) strained puréed tomatoes (passata)
1/4 cup (60 mL) finely chopped fresh basil
4 slices bacon, cooked and chopped
2 cloves garlic, minced
Preheat oven to 400°F (200°C). Brush eggplant slices with oil; season with salt and pepper. Arrange on parchment paper–lined baking sheets. Bake for 10 to 15 minutes or until tender.
Stir together puréed tomatoes, basil, bacon and garlic. Spread 1/2 cup (125 mL) tomato sauce in bottom of greased 9-inch (23 cm) square baking dish. Arrange 4 eggplant slices, slightly overlapping, over sauce. Top with 1/2 cup (125 mL) tomato sauce, and 3/4 cup (175 mL) cheese. Repeat layers twice. Layer remaining eggplant slices, sauce and cheese over top.
Bake for 30 to 35 minutes or until bubbling and eggplant is very tender.
For a vegetarian lasagna, substitute 1/4 cup (60 mL) finely chopped sun-dried tomatoes or black olives for bacon.