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

Slice the eggplants into ¼-inch thick rounds, sprinkle salt generously and let them rest for 15 minutes.

Blot the eggplant slices dry, drizzle olive oil, season, and roast for 20-25 minutes until golden and soft.

Sauté chopped onion in olive oil for about 5 minutes, add minced garlic and mushrooms, cook until softened.

Mix ricotta cheese, beaten egg, Parmesan, and parsley until creamy.

In a baking dish, layer marinara sauce, roasted eggplant, half of the ricotta mixture, and sautéed mushroom mixture, repeat, finishing with marinara sauce and mozzarella.

Cover with foil and bake at 375°F (190°C) for 30 minutes, then uncover and bake an additional 10-15 minutes.

Allow lasagna to rest for 10 minutes before serving, garnish with fresh basil leaves.