Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or grease them with olive oil.

Slice the eggplants into even rounds and sprinkle with salt. Let them rest on paper towels for 15 minutes.

Roast the eggplant slices for 20-25 minutes, flipping halfway, until tender and golden.

Sauté onions in olive oil until translucent, then add garlic and chopped mushrooms. Cook until mushrooms are tender, seasoning with herbs and spices.

In a bowl, mix ricotta cheese, egg, Parmesan, and parsley until smooth.

Spread a layer of marinara in a baking dish and start layering with eggplant, ricotta mixture, mushroom filling, marinara, and mozzarella.

Repeat the layers and finish with marinara and mozzarella on top. Bake covered with foil for 30 minutes, then uncovered for an additional 10-15 minutes.

Let the lasagna rest for 10 minutes before slicing and garnish with fresh basil.