Spicy Eggplant Lasagna

Preheat the oven to 400°F. Line two sheet pans with parchment paper. Cut off and discard the ends of the eggplant. Slice the eggplant lengthwise into ¼-inch-thick “lasagna noodles.” I used a mandolin! Place the sliced eggplant in a single layer on the prepared sheet pans. Brush the eggplant slices on both sides with the olive oil and sprinkle with 1 tsp. salt. Transfer to the oven and roast until golden and lightly crisp on the edges, 15 to 17 mins. Meanwhile, in a large bowl, combine the ricotta, eggs, Parmesan, ¼ cup of the mozzarella, the parsley, 1 tablespoon of the thyme, the lemon zest, black pepper, pepper flakes, and remaining ½ tsp. salt. Stir until well combined and set aside. Spread ¾ cup of the arrabbiata sauce in an even layer in a 2½-quart oval baking dish or 9x13-inch baking dish. Place a single layer of the roasted eggplant over the sauce. Spread half of the ricotta mixture on top, followed by ¾ cup of the arrabbiata sauce. Repeat the layers with a single layer of roasted eggplant, the remaining ricotta mixture, and ¾ cup of the arrabbiata sauce. For the last layer, top with the remaining eggplant slices and the remaining arrabbiata sauce and sprinkle with the remaining ¾ cup mozzarella. Bake, uncovered, until the cheese is bubbling and lightly browned, 20 to 23 minutes. Set aside to cool for 10 minutes, then slice and serve. Garnish with parsley if desired.