Preheat the oven to 400°F (200°C). Slice the eggplants lengthwise and sprinkle salt on both sides. Let them sit for about 15 minutes to sweat out excess moisture.

Rinse the eggplants with cold water and pat dry with paper towels. Brush both sides with olive oil and place them on a baking sheet.

Roast the eggplant slices in the oven for 20-25 minutes until tender and slightly golden.

In a bowl, combine ricotta cheese, half of the mozzarella, Parmesan, beaten egg, oregano, and basil. Mix until well combined.

Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer roasted eggplant slices, followed by half of the cheese mixture, and another layer of marinara sauce.

Repeat the layers, finishing with a layer of eggplant and marinara sauce on top. Sprinkle the remaining mozzarella cheese over the top.

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Allow the lasagna to cool for 10 minutes before slicing and serving.