Prep the eggplant: Lay eggplant slices on two sheet pans lined with parchment. Lightly salt both sides and let sit 20–30 minutes to draw out moisture. Pat dry with paper towels.

Roast the eggplant: Preheat oven to 425°F (220°C). Brush slices on both sides with olive oil, arrange in a single layer, and roast 20–25 minutes, flipping halfway, until tender and lightly browned. Reduce oven to 375°F (190°C).

Cook the beef mixture: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds. Add ground beef and cook, breaking it up, until browned and no longer pink. Drain excess fat if needed.

Season and simmer: Stir in oregano, basil, red pepper flakes, smoked paprika, crushed tomatoes, beef broth, and tomato paste. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Simmer 8–10 minutes to thicken slightly. Taste and adjust seasoning.

Mix the cheeses: In a bowl, combine ricotta, half of the Parmesan, and the egg. Mix until smooth. This layer adds creaminess and helps bind the bake.

Assemble: Lightly grease a 9x13-inch baking dish. Spread a thin layer of the beef sauce on the bottom. Add a layer of roasted eggplant, then dollop and spread half the ricotta mixture. Sprinkle with one-third of the mozzarella. Repeat: sauce, eggplant, remaining ricotta, more mozzarella. Finish with remaining sauce, remaining mozzarella, and the rest of the Parmesan.

Bake: Cover loosely with foil (tent it so cheese doesn’t stick) and bake at 375°F for 20 minutes. Remove foil and bake 10–15 minutes more, until bubbly and browned on top.

Rest and serve: Let it rest 10–15 minutes before slicing. Garnish with chopped basil or parsley. Slice and enjoy.