Eggplant Lasagna with Spinach and Ground Beef

Slice the eggplant into ¼-inch thick slices.
Generously cover with salt and let sit in a strainer for about 30 minutes to draw out moisture.
Rinse well and dab dry with a paper towel.
Spray the eggplant slices with olive oil spray.
Bake the Eggplant:

Preheat the oven to 400°F (200°C).
Place the eggplant slices on parchment-lined baking sheets (you may need 2 pans).
Season with oregano and bake for 30 minutes, flipping the slices after 15 minutes.
Prepare the Meat Sauce:

While the eggplant bakes, brown the ground beef in a pan with Italian seasoning.
Drain any excess fat.
Add 2 cups of pasta sauce and 1 cup of water to the pan, stirring to combine.
Simmer for about 15 minutes or until the sauce thickens.
Make the Cheese Mixture:

In a bowl, combine ricotta cheese, cottage cheese, egg, egg yolk, and the cooked spinach.
Set the cheese mixture aside.
Assemble the Lasagna:

Reduce the oven temperature to 350°F (175°C) for baking the lasagna.
Spread ½ cup of tomato sauce on the bottom of a 9×13-inch baking dish.
Layer ⅓ of the eggplant slices over the tomato sauce.
Add ½ of the cheese mixture and ½ of the meat sauce.
Repeat with another layer of ⅓ of the eggplant, the remaining cheese mixture, the remaining meat sauce, and top with the remaining eggplant slices.
Cover the top with mozzarella cheese.
Bake the Lasagna:

Cover the dish with foil and bake for 30 minutes.
After 30 minutes, remove the foil and bake uncovered for an additional 15 minutes or until the top is golden and bubbly.
Let the lasagna cool for 15 minutes before serving.
Serving and Storage Tips