Prepare the fresh tomatoes by plunging them into boiling water for 2-3 minutes.
Transfer to an ice bath, then slip off the skins. Coarsely chop the peeled tomatoes and set aside.
To make the sauce, heat 3 tablespoons (45 ml / 1.5 fl oz) of olive oil in a medium saucepan over medium heat.
Sauté the onions until soft, about 5-7 minutes, then add the garlic and cook for 1 minute more until fragrant.
Add the chopped fresh tomatoes, sliced Italian tomatoes, salt, basil, and red wine.
Simmer, stirring occasionally, for about 25 minutes until the sauce has thickened but is still juicy.
While the sauce simmers, prepare the eggplant.
Peel and slice it lengthwise into ½-inch thick pieces. Salt the slices liberally on both sides and let them drain in a colander for 40 minutes to remove bitterness and excess water.
Rinse the slices, squeeze out moisture, and cut them into ½-inch dice.
In a large skillet, heat the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil over high heat.
Sauté the diced eggplant, tossing constantly, until tender and lightly browned.
Cook the lasagne noodles in a large pot of salted boiling water until al dente, according to package directions. Carefully remove and lay them flat to prevent sticking.
Preheat your oven to 350°F / 175°C. Lightly oil a large 10x14 inch baking dish.
Spread ⅓ of the tomato sauce across the bottom.
Assemble the first layer: Arrange ⅓ of the noodles over the sauce.
Spread with ½ of the ricotta, a sprinkle of Parmesan, ½ of the cooked eggplant, and ⅓ of the mozzarella slices.
Assemble the second layer: Top with another ⅓ of the noodles, the remaining ricotta, a sprinkle of Parmesan, the remaining eggplant, and another ⅓ of the mozzarella slices.
Finish the lasagna: Add the final layer of noodles, cover with the remaining tomato sauce and mozzarella, and sprinkle with the rest of the Parmesan cheese.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for another 10 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing.
Serve hot with additional Parmesan and sauce if desired.
Don't skip salting the eggplant! This crucial step removes excess moisture and bitterness, preventing a watery lasagna and ensuring a rich, meaty texture.
