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Prepare Eggplant: Slice eggplants, sprinkle with salt, and let sit in a colander for 1 hour. Rinse, pat dry, and fry in olive oil until golden on both sides (or grill for a lighter option). Drain on paper towels to remove excess oil.
Marinara Instructions: Heat olive oil in a saucepan over medium heat. Add garlic and cook until golden, about 5 minutes. Stir in tomato paste for 1 minute. Add tomatoes, crushing them with a spoon, then season with salt, pepper, and sugar. Add basil sprigs and simmer on low for 35-45 minutes until thickened to about 3 cups. Remove basil sprigs and garlic.
Preheat oven to 380°F (190°C).
Make Ricotta Mixture: In a bowl, combine ricotta, Parmesan, egg, salt, and pepper.
Assemble Lasagna: In a 9x6-inch (23x15 cm) baking dish, spread a thin layer of ricotta mixture. Add a layer of lasagna noodles, followed by a layer of ricotta mixture, eggplant slices, 3 Tbsp tomato sauce, and a sprinkle of mozzarella and Parmesan. Repeat layers until ingredients are used up, finishing with a layer of cheese.
Bake: Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes until golden. Let rest for 15-20 minutes before serving.