Preheat the oven to 180C/350F. Grease a large baking dish and set aside.
Sprinkle salt over the sliced eggplant and let it draw the moisture out for 10 minutes. Pat the eggplant dry.
Grease a large non-stick pan and place it over medium heat. Once hot, add the sliced eggplant and pan fry for 4-5 minutes, before flipping and cooking for a further 4 minutes. Remove from the heat.
Start preparing the lasagna. Spread half the marinara onto the base of the baking dish. Add a single layer of eggplant, followed by a layer of ricotta, and a layer of cheese sauce. Repeat the process until all the ingredients are used up. Cover with the shredded cheese.
Bake the eggplant lasagna for 40-45 minutes, or until the edges are bubbling and the cheese has melted. Remove from the oven and let sit for 5 minutes, before serving.
TO STORE: Eggplant lasagna should be stored in the refrigerator, covered, for up to 1 week.TO FREEZE: Place leftovers in a shallow and sealable container. Store it in the freezer for up to 6 months.REHEATING: Either microwave portions for 1-2 minutes until hot. Alternatively, place the lasagna in a preheated oven (180C/350F) and warm for 10-12 minutes, until the sides are bubbling.