Cut the eggplant into long strips and slice them lengthwise so that they form a vegetarian version of the sliced ​​lasagna pasta. Sprinkle salt on both sides, let it sit for 20 minutes, then pat dry with a paper towel.

In a large saucepan, heat olive oil over medium heat, then add chopped onion, garlic, and chopped mushrooms. Season with oregano, basil, salt and pepper. Cook, stirring constantly for 5-10 minutes.

Add chopped tomatoes and simmer for 10 minutes.

In a large bowl, scoop your ricotta cheese, an egg, parmesan cheese and parsley, then use a fork to mix them together until completely combined.

In your lasagna dish, scoop enough tomato mixture to cover the bottom of the dish.

Spread eggplant slices, then cover with cheese mixture, then sprinkle with mozzarella cheese.

Repeat the last two steps, and finally coat with a layer of mozzarella cheese until the mixture is used up.

Cook at 200°C for 40 minutes, then sprinkle with fresh parsley and serve!