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1
Preheat the oven to 400 degrees F.
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2
Place the cherry tomatoes on a large baking sheet along with the thyme, oregano and garlic.
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3
Dress with 2 tablespoons of the EVOO, season with salt and pepper and toss to coat.
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4
Roast until the tomatoes burst, 35 to 45 minutes
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5
Brush the eggplant with the remaining 2 tablespoons EVOO and sprinkle with salt and pepper.
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6
Place cut-side down on a baking sheet and roast alongside the tomatoes until soft, 30 to 40 minutes.
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7
Let the tomatoes cool slightly, and then puree them with the basil in a food processor until smooth.
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8
Remove the skins from the garlic and puree the sauce with the roasted cloves before transferring the sauce to a bowl.
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9
When the eggplant has cooled, spoon out the flesh and add it into the cleaned bowl of the food processor along with the ricotta, Parmigiano-Reggiano, egg yolks and some salt and pepper.
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10
Puree the mixture until smooth and season with more salt and pepper.
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11
Ladle one-third of the tomato sauce into the bottom of a 9-by-13-inch casserole dish.
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12
Layer pasta sheets on top, followed by one-half of the eggplant, more pasta sheets, tomato sauce and 1/2 of the mozzarella.
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13
Repeat with another layer of pasta sheets, followed by the remaining eggplant, more pasta sheets and the remaining tomato sauce.
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14
Top the lasagna with the remaining mozzarella.
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15
Bake 1 hour.
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16
Let cool 20 minutes before serving.
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17
Cook's Note: Cool completely before storing in the refrigerator or freezer for a make-ahead meal.
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18
Bring to room temperature before reheating, covered, at 325 degrees F, 20 to 30 minutes.
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19
Uncover and bake an additional 10 to 15 minutes.
