Instructions: 

1. Place eggplant in a colander and sprinkle generously with salt. Let it sit for about 1 hour. Thoroughly rinse the eggplant, pat it dry and set it aside.
2. Preheat the oven to 400 degrees. Line two baking sheets with parchment paper and drizzle 1⁄2 tbsp. olive oil on each. Place half of the eggplant slices on each pan, turn to coat with the oil, and then arrange in a single layer. Bake until tender and lightly browned, about 40 minutes.
3. Meanwhile, in a large skillet, heat remaining olive oil over medium heat. Add garlic and cook until just golden, about 1-2 minutes. Add tomatoes and bring to a boil. Lower heat and cook, partially covered & stirring occasionally, until sauce is thickened, about 25 minutes. Season with salt & pepper.
4. Cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain.
5. Line a 9-inch square baking dish with two 16-inch-long sheets of parchment paper, allowing a few inches of overhang on all sides. Using a food processor, puree the ricotta cheese. Add egg and 1⁄4 cup Parmesan. Season with salt & pepper. Pulse to combine.
6. Spread 1-cup tomato sauce in the bottom of the prepared dish. Lay 2 noodles, side by side, over the sauce. Layer half of the ricotta cheese mixture, half of the eggplant slices and one-third of the mozzarella on top. Spoon 1-1⁄4 cups tomato sauce over the mozzarella and top with 2 more noodles. Layer with the remaining ricotta cheese mixture and eggplant, another third of the mozzarella, 1-1⁄4 cups tomato sauce and remaining noodles. Spread the remaining tomato sauce on top and fold in the parchment to cover the lasagna.
7. Cover the dish tightly with foil, place on a baking sheet and bake for 35 minutes. Remove foil and sprinkle the remaining mozzarella and 2 tbsp. Parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving. Enjoy!