Prep the eggplant: Heat your oven to 425°F (220°C). Line two baking sheets with parchment. Arrange the eggplant rounds in a single layer, brush lightly with olive oil on both sides, and season with salt and pepper.

Roast until tender: Bake for 20–25 minutes, flipping halfway. The slices should be soft, lightly browned, and flexible. Set aside to cool slightly.

Make the sauce: While the eggplant roasts, heat 2 tablespoons olive oil in a saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic for 30 seconds until fragrant.

Simmer: Add crushed tomatoes, oregano, basil, red pepper flakes (if using), sugar or honey (if using), and a pinch of salt and pepper. Simmer uncovered for 10–15 minutes until slightly thickened. Taste and adjust seasoning.

Mix the cheeses: In a small bowl, combine ricotta with a pinch of salt and pepper. Stir in 2 tablespoons grated Parmesan for extra flavor. This layer adds creaminess and helps bind the bake.

Assemble: Lower the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spoon a thin layer of sauce on the bottom. Add a layer of roasted eggplant rounds, then dollop and spread some ricotta, sprinkle with mozzarella and a little Parmesan, and spoon more sauce over the top.

Repeat layers: Continue layering eggplant, ricotta, mozzarella, Parmesan, and sauce. Finish with a final layer of sauce and a generous handful of mozzarella and Parmesan on top.

Bake: Cover loosely with foil (tent so cheese doesn’t stick). Bake for 20 minutes. Remove foil and bake another 10–15 minutes until bubbling and golden.

Rest and garnish: Let the bake rest for 10–15 minutes so it sets and slices cleanly. Top with chopped fresh basil or parsley before serving.