Heat your oven to 375ºF, line a sheet pan with parchment paper, and lightly grease a 9- by 13-inch casserole dish with non-stick cooking spray.
Trim off the ends of the eggplants and slice into 1-cm thick rounds. Place in a single layer on the parchment lined sheet pan and drizzle with olive oil. Season with salt and pepper and bake for 25 minutes until golden and tender.
Meanwhile, in a large glass measuring cup or bowl, stir together the crushed tomatoes, garlic, parsley, basil, and oregano. Season with salt and pepper and set aside. In a separate large bowl, stir together the ricotta, Parmigiano, egg, and crushed red pepper flakes. Season with a pinch of nutmeg and some salt and pepper. To assemble the lasagna, spread about a quarter of the sauce across the bottom of the prepared casserole dish then top with a layer of 3 lasagna sheets. Spread over half of the cheese mixture then top with half of the eggplant. Continue layering with a quarter of the sauce, 3 lasagna sheets, the remaining cheese, the remaining eggplant, another quarter of the sauce, and the remaining 3 lasagna sheets. Top with the remaining sauce, being sure to cover every inch of the noodles. Scatter over the mozzarella.
Spray the dull side of a piece of aluminum foil with non-stick cooking spray. Cover the lasagna well, dull side down, and bake for 45 minutes. Carefully remove the foil and continue to bake for 15 to 20 minutes or until golden brown on top.
Allow the lasagna to sit for at least 10 minutes before slicing and serving
