Wash the eggplants well. Cut them into long slices. Keep them medium thick. Too thin slices may break while cooking. Lay them on a tray. Sprinkle a little salt and let them sit for 10 minutes.

Preheat your oven to 200°C. Brush the slices with olive oil. Place them on a lined tray. Roast for 15 minutes until soft. This step removes extra moisture and improves flavor.

Take a bowl and add ricotta cheese. Mix in the egg, garlic, salt, and pepper. Stir until smooth and creamy. This mixture adds richness to your lasagna layers.

Heat a pan with a little olive oil. Add marinara sauce and oregano. Let it simmer for 10 minutes. This makes the sauce thicker and more flavorful.

Take your baking dish. Spread a thin layer of sauce at the bottom. Add a layer of eggplant slices. Then spread cheese mixture. Repeat the layers evenly.

Finish with a final layer of sauce. Sprinkle mozzarella and Parmesan cheese on top. This creates a golden and bubbly crust after baking.

Place the dish in the oven. Bake at 180°C for 30 minutes. The cheese should melt and turn slightly golden. The edges will bubble nicely.

Remove from the oven. Let it sit for 10 minutes before cutting. This helps the layers set properly and makes serving easier.