This is a recipe my stepmom found on the interwebs, so credit goes to her for making it!

https://www.themediterraneandish.co.....plant-lasagna/

Ingredients

*Optional, added in

2 to 3 eggplants (about 1 ½ pounds), sliced lengthwise into ½-inch thick slices (about 12 slices)
Extra virgin olive oil
Kosher salt
1 large egg
1 15-oz tub part-skim ricotta cheese
1 ½ cup park-skim mozzarella cheese divided
½ cup grated Parmesan cheese divided
3 garlic cloves minced
1 teaspoon dried oregano
10 oz frozen spinach, thawed and fully dried (wring out all the water)
1 cup packed chopped fresh parsley
½ cup packed chopped fresh basil ⅔ ounce
Black pepper to your liking
2 cups prepared pasta sauce of choice (Homemade or store-bought)
*1 small package ground beef, browned on large saute' pan

Instructions

Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).

Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.

Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).

While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.

Remove the eggplant from the oven. Lower the heat to 375 degrees F.

Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it’s fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.

Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven.

Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
Let the lasagna rest for 10 minutes before cutting and serving.

Notes

Salting eggplant is optional but it does help the flavor and texture of it. Be sure to wipe the eggplant slices very well to remove any excess salt (you can also rinse it, but you'll need to make sure to dry the eggplant super well).

Prepare Ahead Tips: You can roast the eggplant and prepare the ricotta cheese filling 1 day in advance. Keep them refrigerated in separate containers. Assemble before baking. When ready to bake, let the lasagna stand at room temperature while you preheat the oven.

Leftovers & Storage: Refrigerate leftovers for up to 4 days. Rewarm, covered, in a medium heated oven.
To reheat: Warm, covered in a 350 degrees heated-oven

It is a bit of work but comes together brilliantly, so give it a try!!