Heat the oven to 200 C / 390 F and line a large sheet pan with parchment paper. Place a wire rack on top.

Arrange eggplant slices in a single layer on a cutting board. Sprinkle both sides lightly with sea salt and let sit for 20 minutes until beads of moisture appear on the surface.

Pat each slice firmly dry with paper towels, removing as much moisture as possible. Brush both sides with olive oil.

Lay slices on the wire rack in a single layer. Roast for 18 to 20 minutes, flipping once halfway, until the slices are golden at the edges and slightly firm. Remove from oven and set aside.

Heat 1 tbsp olive oil in a 10-inch skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, for 6 to 7 minutes until browned and no pink remains.

Drain any excess fat from the pan. Add the minced garlic and cook for 30 seconds until fragrant.

Pour in the crushed tomatoes, then stir in oregano, basil, red pepper flakes, salt, and pepper. Simmer over medium heat for 5 minutes until the sauce thickens slightly. Remove from heat.

In a mixing bowl, combine the drained ricotta, egg yolk, half the mozzarella (75 g), and half the Parmesan (20 g). Season with a pinch of salt and stir until smooth.

Keep the wire rack on the sheet pan. Place 8 of the largest eggplant rounds on the rack as the base layer.

Spoon a generous tablespoon of meat sauce onto each base slice and spread to the edges.

Add a heaped tablespoon of the ricotta mixture on top of the meat layer and spread gently.

Lay a second eggplant slice on top of each stack. Repeat the meat sauce and ricotta layers.

Finish each stack with the remaining shredded mozzarella and Parmesan divided evenly across the tops.

Bake at 200 C / 390 F for 12 to 15 minutes until the cheese is melted and starting to turn golden at the edges.

Remove from the oven and rest for 5 minutes. Transfer to plates, top with fresh basil leaves, and serve.