Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    extra virgin olive oil
     1/2                medium-size yellow onion -- (about 1 c), finely
                        -- diced
                        salt and pepper
     1/2  teaspoon      dried basil
   6                    garlic cloves -- finely chopped
     1/4  cup           dry red wine
  28      ounces        tomatoes with juice -- pureed
   1                    bay leaf
                        b: the eggplant
   2 1/2  pounds        japanese eggplant -- (about 7 c), sliced
                        -- 1/2"thick dia
   3      tablespoons   extra virgin olive oil
   2                    garlic cloves -- finely chopped
                        salt and pepper
                        c: ricotta custard
   1      pound         ricotta cheese
   2                    eggs -- beaten
     1/3  cup           parmesan cheese -- (1oz), grated
   3      pinches       freshly grated nutmeg
     1/2  teaspoon      salt
     1/8  teaspoon      pepper
                        d: herb bechamel recipe
   2 1/2  cups          milk
   2      tablespoons   unsalted butter
   3      tablespoons   unbleached white flour
                        several leav parsley -- sage, thyme,
                        majoram bundled toge
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
                        e: assembling lasagna
     2/3  cup           parmesan cheese -- (2oz), grated
   1 1/4  cups          provolone cheese -- (3oz), grated
   1 1/4  cups          mozzarella cheese -- (3oz), grated
     1/2  cup           chopped fresh basil
   1      pound         fresh pasta sheets

Preparation:

A: TOMATO SAUCE Heat the olive oil in a saucepan. Add the onion, 1/2 tsp. salt, a pinch of pepper, and the basil; sauté‚over medium heat until soft, 5 to 7 minutes Add the garlic and sauté‚for 5 minutes, then add the wine and simmer 1 to 2 minutes, until pan is nearly dry. Add tomatoes, 1/4 teaspoon salt, and bay leaf; simmer, uncovered, for 30 minutes Season with salt and pepper to taste. B: THE EGGPLANT Preheat the oven to 375F. Toss the eggplant with the olive oil, the garlic, 1/2 tsp. salt, and a few pinches of pepper. Place the slices on a baking sheet and bake for 15-20 minutes, until slices are soft in center. Cool and slice into thick strips. Season to taste with salt and pepper. The eggplant should be very flavorful. C: RICOTTA CUSTARD Place the ricotta in a mixing bowl and stir in eggs; add remaining ingredients and mix thoroughly. D: HERB BECHAMEL Heat milk in a saucepan. Melt the butter in a separate pan, add flour, and cook the resulting roux over low heat for 2-3 minutes, stirring constantly. When the milk is scalded, pour it onto the roux a little at a time, whisking continuously. Add the bundled herbs, salt, and pepper. Cook over low heat for 10 minutes Remove the herbs just before assembling lasagna. E: ASSEMBLING THE LASAGNA Toss the cheeses together and set aside 1/3 cup to sprinkle on top during baking. Reserve 1 tbsp basil to sprinkle on top after baking. When you're ready to assemble lasagna, preheat oven to 350F. In bottom of a 9 by 13-inch baking pan, spread 1 1/2 cups tomato sauce and cover it with a layer of pasta. Pour another cup of sauce over the pasta, followed by half the eggplant. Sprinkle with half the mixed cheeses, half the chopped basil, and another layer of pasta. Spread the ricotta custard evenly over the pasta and cover with another layer of pasta. Add a last cup of tomato sauce and then rest of eggplant and basil; follow with the rest of the cheese and a final layer of pasta. Top with the bechamel. Cover and bake for 20 minutes Sprinkle with the reserved 1/3 cup cheeses, and bake, uncovered, until the bechamel has set, 10-15 minutes Remove from the oven and sprinkle with reserved basil