This is delicious and fairly easy. I make a quick sauce using San Marzano (I used Cento) Whole Tomatoes for the sauce. They are the best canned tomatoes you can buy and they can only say San Marzano if they are from San Marzano Italy. I also use black rice which I've used in other recipes here. It's got a nutty taste and adds a nice bite to the dish. Add lots of baby spinach and fresh basil.
2 large eggplants
10-12 cloves of garlic
3 cups baby spinach
one box no boil lasagna noodles
1 cup fresh basil
2 cups cooked black rice
red pepper flakes (optional and about 1 teaspoon)
First I slice the eggplants into discs and I put them on a cooling rack over the sink, but you can make whatever contraption works for you. Salt both sides of the eggplant. Do all of them on one side first then flip and do the second side. The reason for this is by the time you're done salting them all on one side, the salt on the first ones will begin to stick as the salt draws out the liquid. The purpose of all this is to draw out the liquid which can be bitter. Leave them over something to drain (I'm doing it over the sink). When they've been draining for about 30 minutes of more, rinse them off and pat them dry.