Directions

1. Preheat the oven to 425°F.
2. Arrange eggplant on 2 lightly oiled baking sheets in a single layer. Make sure they are not overlapping. Drizzle with 3 tbsp olive oil. Bake for 25 minutes, flipping halfway through, or until golden brown on both sides. Season with salt.
3. Meanwhile, heat remaining olive oil in a large pot over medium-low heat. Add the onion and cook for 10 minutes until fragrant and softened. Add the garlic, anchovy and chili flakes and sauté for another 5 minutes. Add the tomato paste and cook for 2-3 minutes longer.
4. Add the tuna and Authentica sauce to the large pot. Bring to a boil, turn down to simmer and cook for 10 minutes. Season with salt and pepper.
5. In a small bowl, mix the ricotta and egg until well combined.
6. Assemble the lasagna in a 9x13inch baking dish. Spread ⅓ of the tomato sauce evenly on the bottom. Top with a layer of eggplant. Add ½ of the ricotta mixture and another ⅓ of the sauce. Add another layer of eggplant, the last of the ricotta mixture and the last of the sauce. Top with mozzarella and cracked black pepper.
7. Bake for 20 minutes or until the cheese is bubbling. Let cool for 10 minutes before cutting into it.
8. Top with basil and serve.