Eggplant Lasagna

Ingredients

• 2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
• 5 tablespoons olive oil, divided plus more for baking dish
• Coarse salt and freshly ground black pepper
• 1 cup thinly sliced cremini mushrooms
• 2 garlic cloves, minced
• 1 tablespoon freshly chopped thyme leaves
• 1 (15-ounce) container whole milk ricotta cheese
• 3 large eggs
• 1 cup grated Parmesan, divided
• 2 tablespoons freshly chopped oregano leaves
• 2 cups Nona's Marinara Sauce, recipe follows
• 5 cloves garlic
• 1/4 cup plus 2 teaspoons extra virgin olive oil, divided
• 1 large onion, diced
• 3 carrots, peeled and diced
• 2 tablespoons tomato paste
• 1 cup fresh basil leaves
• 2 tablespoons freshly picked oregano leaves
• 1 (28-ounce) can crushed tomatoes

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