I based this recipe, at least conceptually, on Kalyn's Kitchen
zucchini lasagna. I thought that was a great idea (if you happen to have some HUGE zucchini laying around). What I did have was eggplant. So, after slicing it thin, grilling it on our handy dandy cast iron grill, I layered the eggplant with a homemade tomato mushroom sauce, part skim mozzarella, and a blend of ricotta, eggs, and spinach. After baking at 400 degrees F for half an hour, your eggplant lasagne ought to be ready. My rule for done-ness is this: the cheese must be bubbly and lightly browned on top.
