Preheat the oven to 400°F. Line two baking sheets with cooling racks. Place the eggplant slices on the racks and season with salt. Let them sit for 15 minutes, then dab excess moisture with a paper towel. Brush with 1 tablespoon of the oil and bake in the oven for 15 minutes.

In a large skillet, heat the remaining oil over medium heat. Add the onion and cook for 5 minutes, until softened and translucent. Add the garlic,Italian seasoning and black pepper, and cook for 1 minute, cooking until fragrant. Add the marinara sauce and ¼ cup fresh basil, stirring to combine. Simmer for 3 minutes until warmed through. Remove from the heat.

In a medium bowl, whisk the egg, then mix in the ricotta, ¾ cup Parmesan, remaining ¼ cup basil, and freshly ground black pepper.

In a 13x9 baking dish, pour ⅓ of the marinara on the bottom of the pan. Top with ⅓ of the eggplant slices, then ⅓ of the ricotta mixture, and 1 cup shredded mozzarella cheese. Repeat this sequence an additional 2 times, finishing off the final sprinkling of mozzarella with the remaining ¼ cup Parmesan and more black pepper. Lightly grease a sheet of foil and place it on top of the lasagna, greased side down. Bake for 30 minutes until the eggplant is softened and the cheese is melted. Remove the foil and continue baking for 20 more minutes.

Let cool at least 10 minutes before slicing. Garnish with more fresh basil and serve immediately