Eggplant Lasagna - Paula Deen

Ingredients

• 2 large eggplants (about 3½ pounds), peeled and sliced lengthwise into ¼-inch thick slices
• salt, to taste
• Freshly ground pepper , to taste
• 2 tablespoons Olive oil
• 6 ounces cremini mushrooms, thinly sliced
• 1 large onion chopped
• 2 cloves finely chopped garlic
• 2 teaspoons fresh thyme
• ½ teaspoon dried oregano
• 1 (28-ounce) can low-sodium whole plum tomatoes in puree
• 6 leaves fresh basil
• 2 cups part-skim ricotta cheese
• ½ package (5 ounces) frozen chopped spinach, thawed and squeezed of excess liquid
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 large egg yolk
• ¾ cup grated Parmesan cheese
• 1½ cups shredded mozzarella cheese