1
Preheat the oven to 350 degrees F (175 degrees C).
2
Grease the bottom and sides of 9x13 inch baking dish.
3
Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.
4
Cook and stir ground beef, onion, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
5
Stir canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
6
Pour about one-fourth of the sauce into the bottom of the prepared baking dish.
7
Layer noodles on top of sauce.
8
Spread a thin layer of sauce on top of noodles.
9
Place a layer of eggplant slices on top of noodle and sauce layer.
10
Sprinkle about one-fourth of the cheese on top of eggplant slices.
11
Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
12
Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.