Eggplant Lasagna | Foodtalk

Ingredients

• 3-4 large eggplants — cut crosswise into 3/4-inch thick slices a total of about 42. Note you can leave the skin on, take it off or compromise and cut ribbons
• Avocado oil spray — or 2 1/2 tablespoons of any high smoke point oil divided
• 1/2 tablespoon grapeseed oil or high smoke-point oil
• Sea salt for salting eggplant
• 1 teaspoon pink himalayan salt — divided
• 1/2 teaspoon black pepper — divided
• 1/2 teaspoon dried oregano
• 16 ounces sliced cremini and/or white mushrooms
• 3 cloves garlic — minced
• 1 26-ounce jar marinara pasta sauce of choice (I used an organic sauce)
• 1 17-ounce container ricotta cheese of choice (I used sheep milk)
• 1 10 ounce package frozen chopped spinach — thawed and water squeezed out
• 1/2 cup grated Parmesan — divided
• 1 large egg
• 1 cup shredded cheese of choice — I used up what I had in the fridge; a 4 cheese blend provolone, mozzarella, romano, edam and a three cheese blend (mozzarella, cheddar, swiss cheese)
• 2 tablespoons chopped fresh basil, thyme, or parsley optional