Zucchini Eggplant Lasagna

INGREDIENTS

• 1 large eggplant, cut crosswise into 1/4-inch-thick slices
• 3/4 teaspoon salt, divided
• 2 teaspoons olive oil
• 3/4 cup chopped onion (about 1 medium onion)
• 3 garlic cloves, chopped
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon chopped fresh oregano
• 1/8 teaspoon ground red pepper
• 1 (28-ounce) can crushed tomatoes
• 1 cup fresh basil leaves, chopped
• 1 cup (8 ounces) part-skim ricotta cheese
• Cooking spray
• 1 (8-ounce) package precooked lasagna noodles
• 2 medium zucchini, cut into 1/4-inch-thick slices
• 2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese