Preheat the oven to 220 degrees Celsius with a rack in the lower thirds of the oven. Line a rimmed baking sheets with parchment paper for easy cleanup.
Then slice the eggplants with a mandoline, discarding the end pieces.
Place the eggplant on the lined baking sheets. Brush the rounds with sunflower oil on both sides.
Add the garlic gloves in alluminium foil and sprinkle with oil. Roast the garlic next to the eggplant in the oven.
Roast until deeply golden and tender, about 8 minutes on one side and 5 minutes on the other. Set aside.
Mix the ingredient for the ricotta sauce.
Make layers: lasagne sheets, ricotta sauce, eggplant, tomatesauce, mozzarella and repeat 2 times. End with the sheets, mozzarella, basil leafs, 3 slices of eggplant and cover with foil.
Bake at 220 degrees covered for 30 minutes, uncover and bake for 15 minutes.
After you pull the Lasagna from the oven, let it rest for 15-20 minutes before digging in and serving.
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