Slice the globe eggplants lengthwise into 1/4-inch thick slices. Generously sprinkle salt on both sides of the slices and let them sit for 20-30 minutes in a colander.

Rinse the salted slices under cold water to remove excess salt. Pat them dry and brush both sides lightly with olive oil. Roast at 425°F for 15-20 minutes.

Soak the no-boil lasagna noodles in hot water for 10 minutes, gently separating any that stick together. Drain and set aside.

In a medium bowl, mix room-temperature ricotta cheese with shredded mozzarella, grated Parmesan, basil, dried oregano, and black pepper.

In a 9x13-inch baking dish, layer marinara sauce, soaked noodles, roasted eggplant slices, and half the ricotta mixture. Repeat for a total of three layers, finishing with noodles topped with marinara and remaining mozzarella.

Cover with foil and bake at 375°F for 30 minutes. Then remove foil and bake for another 15-20 minutes until golden and bubbly. Let rest for 10 minutes before slicing.