Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.

Slice eggplants into 1/4-inch thick rounds, sprinkle with salt and let sit for 15 minutes.

Blot the eggplant slices with paper towels to remove moisture. Place them on baking sheets and drizzle with olive oil. Roast for 20-25 minutes until tender and golden.

In a skillet, heat olive oil over medium heat. Sauté onions for 5 minutes until translucent, then add garlic and mushrooms for another 8-10 minutes.

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

Reduce oven temperature to 375°F (190°C). In a baking dish, layer marinara sauce, roasted eggplants, half the ricotta mixture, and half the mushroom filling. Repeat the layers and finish with marinara sauce and mozzarella on top.

Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10-15 minutes until cheese is bubbly.

Let the lasagna rest for 10 minutes, then garnish with chopped basil or parsley before serving.