Preheat your oven to 375°F (190°C).

Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.

Arrange a single layer of sliced eggplant over the sauce, slightly overlapping the slices.

Spread another layer of marinara sauce over the eggplant.

Sprinkle a portion of mozzarella, Parmesan, and ricotta cheeses over the sauce.

Sprinkle some chopped basil, parsley, and dried oregano over the cheese.

Season with salt and pepper to taste.

Repeat steps 3 to 7 to create additional layers, alternating the direction of the eggplant slices for each layer.

Finish with a layer of marinara sauce and a generous sprinkle of mozzarella and Parmesan cheeses.

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes or until the cheese is melted and bubbly, and the eggplant is tender.

Once cooked, remove from the oven and let it cool for a few minutes before serving.