Preheat your oven to 375°F (190°C). Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with salt and let them sit for about 15-20 minutes to draw out excess moisture. Rinse and pat dry.

In a small skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn it!

In a bowl, combine the ricotta cheese, sautéed garlic, dried oregano, and a pinch of salt and pepper. Mix until blended.

In a 9×13-inch baking dish, start with a layer of marinara sauce, followed by a layer of eggplant slices. Spread a portion of the ricotta mixture over the eggplant, then sprinkle with mozzarella. Repeat the layers until you run out of ingredients, finishing with marinara and a generous sprinkle of Parmesan on top.

Cover the dish with aluminum foil and bake for 30 minutes. Then, uncover and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Allow the lasagna to rest for about 10 minutes before slicing. Garnish with fresh basil, if desired, and serve warm!