eggplant lasagna

Ingredients

• 2 to 3 large eggplants, 4 pounds, stemmed and sliced vertically into ¼-inch-thick planks
• Sea salt
• Extra-virgin olive oil, for drizzling
• 1½ cups marinara sauce
• 2 cups grated mozzarella cheese
• ¼ cup grated Parmesan cheese
• Red pepper flakes, for sprinkling
• Fresh basil leaves, for garnish
• Filling
• 2 cups (16 ounces) whole milk ricotta cheese
• 1 large egg, beaten
• 2 garlic cloves, grated
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• ½ teaspoon sea salt
• Freshly ground black pepper