Eggplant lasagna

INGREDIENTS
3 medium eggplants
kosher salt
1 tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 yellow onion
2 tsp. oregano
Freshly ground black pepper
1 25-oz. jar marinara
16 oz. whole milk ricotta
1/2 c. freshly grated Parmesan
1 large egg
1/4 c. chopped fresh parsley, plus more for garnish
4 c. shredded mozzarella
DIRECTIONS

1. Preheat oven to 400°.

2. Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a
cooling rack and season with salt. Let sit for 20 minutes. Flip, season
again, and let sit for another 20 minutes. Pat dry with paper towels.
3. In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute,
then add onions and oregano. Season with salt and pepper and cook
until onions are translucent. Add marinara and cook until warmed
through.
4. In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season
with salt and pepper.
5. In a large casserole dish, spread a thin layer of marinara sauce, a
single layer of eggplant “noodles", a layer of ricotta mixture, then a layer
of mozzarella; repeat layers. Top last layer of eggplant with marinara
sauce, mozzarella, and Parmesan.
6. Cover with foil and bake for 35 minutes, then garnish with parsley and
serve.