Slice eggplant into ¼ inch slices and place on a parchment-covered cookie sheet.
Using 1.5 tablespoons of olive oil, lightly brush the eggplant slices on both sides. The eggplant will really soak up the oil, but don’t get heavy-handed. Just lightly brush them with the oil.
Cook eggplant in the oven for 30 minutes, turning the slices over halfway through.
While eggplant is cooking, heat the remaining ⅕ tablespoon olive oil in a medium skillet over medium-high heat.
Sauté onions until soft and translucent.
Add ground beef and spices (salt, garlic powder and dried herbs) and cook until meat is browned.
Drain excess grease and add spaghetti sauce.
Bring to bubbling, then reduce to a simmer until you are ready to assemble the lasagna.
In a 9×9 square baking dish, add ½ of the spaghetti sauce mixture.
Lay the eggplant slices over this layer.
Pour the remaining spaghetti sauce mixture on top.
Put back in the oven for about 10 minutes until you see bubbles around the edges or until heated through.