Eggplant Lasagna

Preheat your oven to a high temperature of 450 degrees Fahrenheit (230 degrees Celsius).

Place the sliced eggplant on a wire rack and sprinkle with salt. Allow it to sit for around 20 minutes, during which time some liquid will start to collect on the slices. Rinse off the excess salt and gently pat dry the eggplant slices with a paper towel.

Brush both sides of each eggplant slice with olive oil. Arrange the slices on a baking sheet in a single layer.

Roast the eggplant slices in your preheated oven for 10 to 15 minutes, flipping them halfway through the cooking time. Continue roasting until they are tender and lightly browned, which should take an additional 15 to 20 minutes. Remove the eggplant from the oven and reduce the temperature to a moderate heat of 350 degrees Fahrenheit (175 degrees Celsius).

Mix together ricotta cheese, Italian cheese blend, egg, garlic, dried oregano, thyme, and black pepper in a bowl until well combined.

Line a 9-inch square baking dish with aluminum foil, making sure to cover the bottom and sides of the pan. Coat the bottom of the pan with about half a cup of tomato sauce, followed by half of the eggplant slices. Layer the remaining ingredients in the following order: spinach, ricotta mixture, and tomato sauce. Continue alternating layers until all the ingredients have been used up, finishing with a layer of sauce on top. Place slices of mozzarella cheese on top of the final layer of sauce.

Bake the eggplant dish in your preheated oven for 30 minutes, covered with aluminum foil. Remove the foil and continue baking until the cheese is brown and bubbly, which should take an additional 5 to 10 minutes.