Eggplant Lasagna

Start by cutting off the ends of 3 eggplants then cut them lengthwise into thin slices.

Fill a large bowl with water and add the salt. Mix until salt dissolves. Put the eggplant slices into the bowl and let them rest for 10 minutes

Cut the tomatoes into round slices and season them with salt and oregano. 

Into a large baking sheet, add some olive oil and the eggplant slices. Sprinkle some oregano over the slices and cover them with a drizzle of olive oil. 

Once you’ve put all slices in the baking sheet, take it to a preheated oven at 180°C (356°F) for 25 minutes. 

Cooking time may vary depending on the power of your oven.

Now chop the spinach into thin strips and transfer them to a bowl. Add the ricotta, the crushed garlic, 1 ½ teaspoons of salt and 1 teaspoon of oregano. Mix it all very well. 

Once you’ve done that, pour some olive oil into a baking pan and spread well. Add some eggplant slices all around the edges and bottom of the baking dish. Add 2 tablespoons of the spinach cream over the eggplants, spreading well. 

Make a layer with half of the tomato slices and add 100g of shredded mozzarella cheese over the tomatoes.

Now, make another layer with the rest of the eggplant slices, then add the rest of the spinach cream, spreading well. Finally, add the rest of the tomato slices.

After that, fold the eggplant slices over the tomatoes and add the other 100g of mozzarella to the center.

Brush some tomato sauce over the eggplant slices and add the grated Parmesan. If you don't want to add Parmesan, you don't have to.

Take it to a preheated oven at 180°C (356°F) for about 15 minutes. 

Serve.