Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Arrange the eggplant slices on a baking sheet, then brush both sides with olive oil and season with salt and black pepper. Bake for 15–20 minutes, flipping once, until the slices are tender and lightly golden. Alternatively, you can grill the eggplant for a lightly charred flavor, which I sometimes do for extra smokiness.

While the eggplant is baking, combine ricotta cheese, egg, dried oregano, and garlic powder in a medium bowl. Mix until everything is well blended and the mixture is smooth. Set aside for assembling the lasagna.

Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange a layer of cooked eggplant slices (from Step 1) to cover the bottom. Top with a layer of the ricotta mixture (from Step 2), then spoon a layer of marinara sauce over it. Sprinkle a layer of shredded mozzarella cheese. Continue layering in this order: eggplant, ricotta, marinara, mozzarella, until all ingredients are used, finishing with a layer of marinara sauce. I like to press down gently after each layer to get a nicely packed lasagna.

Sprinkle the final layer with the remaining mozzarella and grated Parmesan cheese. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

Remove the lasagna from the oven and let it rest for 10 minutes before slicing. This helps the layers set and makes serving easier. Garnish with fresh basil or parsley, if desired, and serve warm. I often scatter extra basil leaves on top just before serving for a burst of fresh flavor.