1 medium eggplant

Salt and ground black pepper, to taste

3 tbsp olive oil, divided

1 1/2 lbs ground beef

1 clove garlic, minced

14.5 oz canned diced tomatoes

8 oz canned tomato sauce

6 oz canned tomato paste

2 tsp dried basil

1 tsp salt

20 oz frozen chopped spinach, cooked and drained

2 large eggs

2 1/2 cups ricotta cheese

2 cups shredded mozzarella cheese

3/4 cup grated Parmesan cheese

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Preheat oven to 400°F (200°C).
Slice eggplant lengthwise into 1/2-inch pieces. Brush with 2 tbsp olive oil and season with salt and pepper. Roast 20–25 minutes, turning halfway, until tender and golden.
In a skillet, cook ground beef and garlic until browned; drain excess grease.
Add diced tomatoes, tomato sauce, tomato paste, dried basil, and salt. Simmer until thickened.
In a bowl, whisk eggs, then stir in ricotta and Parmesan until smooth.
Grease a 9×9 baking dish with the remaining 1 tbsp olive oil.
Spread a spoonful of meat sauce on the bottom. Layer eggplant, half of the remaining meat sauce, half the spinach, half the ricotta mixture, and half the mozzarella.
Repeat layers.
Bake 30 minutes at 400°F until bubbly and lightly browned.
Let cool slightly before serving.

Swap beef for turkey or chicken for a lighter dish.

Add sautéed mushrooms or onions to enhance the sauce.

Season ricotta with Italian seasoning or parsley for extra flavor.

Use part-skim mozzarella or ricotta for reduced dairy.

Drain spinach and roasted eggplant well to avoid excess moisture.