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Begin by slicing the eggplants into rounds and sprinkling them with salt. Let them sit for about 30 minutes to draw out excess moisture.
Rinse the eggplant slices under cold water and pat them dry with a paper towel.
In a large skillet, heat the olive oil over medium heat. Add the eggplant slices and cook until they are golden brown on both sides. Remove from the skillet and set aside.
In a mixing bowl, combine the ricotta cheese, minced garlic, dried oregano, and eggs. Mix well until smooth.
In a baking dish, spread a layer of tomato sauce on the bottom. Then, add a layer of the cooked eggplant slices.
Spread a portion of the ricotta mixture over the eggplant, followed by a sprinkle of grated Parmesan and mozzarella cheese.
Repeat the layering process, starting with the tomato sauce, then eggplant, ricotta mixture, and cheeses until all ingredients are used, finishing with a layer of sauce and cheese on top.
Bake the lasagna in a preheated oven at 180°C (350°F) for about 30-40 minutes, or until the top is bubbly and golden.
Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.