Directions
Preheat the oven to 375°F (190°C). Brush eggplant slices with olive oil and season with salt and pepper. Roast on a baking sheet for 20 minutes until tender.
While eggplant is roasting, saute spinach in a pan over medium heat with garlic until wilted. In a bowl, combine the ricotta cheese, Parmesan cheese, and sauteed spinach.
Layer a baking dish with a third of the eggplant slices, spread half of the ricotta mixture, and half of the marinara sauce. Repeat the layers, finishing with a final layer of eggplant and topping with mozzarella cheese and oregano.
Bake in the oven for 25-30 minutes until the cheese is melted and bubbly. Let it sit for a few minutes before serving