Preheat your oven to 400°F (200°C). Slice the eggplant into 1/4-inch thick rounds and lay them on a baking sheet. Sprinkle salt on both sides and let sit for 30 minutes.

Rinse and pat dry the eggplant slices, then roast for approximately 20 minutes until tender and lightly golden.

In a large mixing bowl, combine ricotta cheese, beaten eggs, chopped herbs, salt, and pepper. Stir until smooth.

Spread a layer of marinara sauce at the bottom of a baking dish. Layer with roasted eggplant, ricotta filling, and mozzarella cheese.

Finish with a layer of eggplant, then top with marinara sauce, remaining mozzarella, and grated Parmesan. Cover with aluminum foil.

Bake for 30 minutes covered, then remove foil and bake for an additional 15 minutes until golden and bubbly.

Let the lasagna rest for 10-15 minutes before serving. Garnish with fresh basil if desired.