Method:

1. Place the eggplant in a colander and sprinkle with salt. Let stand for 1 hour.

2. Blanch the lasagna sheets following the instructions on the package. Lay the sheets out in a single layer on a clean cloth.

3. Preheat the oven to 350°F/180°C/gas 4. Butter a baking dish.

4. Sauté the garlic  in the oil in a large frying pan over medium heat until pale gold.

5. Add the eggplant and sauté for 10 minutes. Stir in the tomato sauce and basil. Cook for 5 minutes.

6. Spread two tablespoons of tomato sauce on the bottom of the prepared dish. Place the first layer of lasagna on top and cover with the sauce, low-fat Ricotta, and Ricotta Salata. Dot with the butter.

7. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 10-15 minutes more. Let stand for 10 minutes before serving.