Easy Eggplant Lasagna

Ingredients

• 3 medium eggplants (about 1 1/2 pounds)
• 1 teaspoon kosher salt
• 1 tablespoon extra-virgin olive oil
• 1 large egg
• 1 (15-ounce) package ricotta cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 1/2 cups marinara sauce (about half of a 24-ounce jar)
• Finely chopped fresh parsley leaves, for garnish (optional)

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