Nobody will miss the noodles in this delicious layering of sliced eggplant, marinara and spinach combined with creamy ricotta cheese. It’s hearty enough to be an entrée, but it also makes a terrific side dish served with roast beef, pork, poultry or fish. For variety, you can substitute any tomato-based pasta sauce for the marinara.
Preheat the oven to 450 degrees F. Line 2 baking sheets with heavy foil and grease the foil. Grease a 9x13-inch baking dish and set aside.
Arrange the eggplant slices on the foil, overlapping slightly if necessary. Sprinkle with salt and pepper, then spray the eggplant generously with vegetable oil cooking spray. Bake for 10 minutes or until the eggplant is very soft when pierced with a fork. Remove from oven, but leave the oven at 450 degrees.
Meanwhile, defrost the frozen spinach in a covered dish in the microwave for 4 minutes or until it’s soft enough to stir. Cool and squeeze out the excess liquid.
In a medium bowl, whisk the eggs, then stir in the ricotta, Parmesan and spinach.
Spread 1-1/4 cups of the marinara sauce over the bottom of the prepared baking dish. Lay half of the eggplant slices over the sauce, overlapping slightly if needed. Spread the spinach mixture over the slices, then top with the remaining eggplant. Spread the remaining marinara over the top.
Bake uncovered for 15 minutes. Sprinkle with mozzarella and bake 10 minutes more, or until the sides are bubbling and the cheese is melted. Let stand 10 minutes before cutting into squares.
Make-Ahead Note: The lasagna may assembled in the baking dish and then refrigerated overnight. Bring to room temperature before baking.
Fresh Variation: Substitute 18 oz (about 4 cups, firmly packed) chopped spinach for the frozen. Slowly add it to 1/4 cup water in a large skillet and cook (or microwave) just until wilted. Squeeze dry before adding to the eggs, ricotta and Parmesan.