Preheat oven to 400 F. Grease a sheet pan. Grease a 9 x 13 pan.

First, make the meat sauce. In a large skillet, add half the avocado oil and the minced garlic. Cook over medium heat, stirring for 30 seconds.

Add the ground beef and 1 tsp. sea salt. Cook about 10 minutes, stirring and breaking up the meat to cook through.

Add the marinara, basil and oregano and let simmer for 15 minutes.

Meanwhile, roast the eggplant.  Brush eggplant slices with remaining oil and sprinkle with remaining salt. Place on baking sheet in a single layer and transfer to the oven. Roast 15 minutes to tender.

Remove eggplant from oven, but keep oven on.

In a small bowl, whisk together the ricotta, egg, and Parmesan cheese.

Plave a single layer of roasted eggplant in the bottom of your 9 x 13 baking dish. Top with meat sauce, then ricotta mixture. Sprinkle with mozzarella. Repeat the layering process, finishing with a layer of mozzarella on top.

Transfer to the oven and bake 15-20 minutes to melt the cheese.

Let lasagna stand for 10 minutes, then slice into squares and serve.