Step-by-Step Instructions

• Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
• Slice the two medium eggplants into ¼-inch rounds and sprinkle generously with salt. Let sit on paper towels for 15 minutes.
• Pat the eggplant slices dry and arrange them on the baking sheets. Drizzle lightly with olive oil and season with black pepper. Roast for 20-25 minutes.
• Heat 1 tablespoon of olive oil in a skillet and sauté chopped onion for about 5 minutes. Stir in minced garlic and cook for another minute.
• Add the sliced mushrooms and cook for 8-10 minutes until browned. Season with dried oregano, dried basil, salt, and pepper.
• In a medium bowl, combine ricotta cheese, egg, and grated Parmesan cheese if using. Stir in chopped parsley until creamy.
• Reduce oven temperature to 375°F (190°C) and spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
• Layer roasted eggplant over the marinara sauce, then half of the ricotta mixture, followed by half of the mushroom filling. Add marinara sauce and sprinkle with mozzarella cheese.
• Repeat layering with remaining ingredients and finish with marinara sauce and mozzarella cheese on top.
• Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
• Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil, if desired.