2 large eggplants, sliced lengthwise into ¾-inch thick slices (about 8 slices)

3 ½ tbsp extra virgin olive oil, divided

1 ½ tsp kosher salt, divided

½ tsp ground black pepper, divided

16 oz sliced cremini (baby bella) mushrooms

3 cloves garlic, minced

½ tsp dried oregano

1 (24-oz) jar marinara pasta sauce (roasted garlic flavor recommended)

1 (15-oz) container part-skim ricotta cheese

1 (10-oz) package frozen chopped spinach, thawed and drained

½ cup grated Parmesan, divided

1 large egg

1 cup shredded part-skim mozzarella cheese (or mozzarella-provolone blend)

2 tbsp chopped fresh basil, thyme, or parsley

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Preheat oven to 400°F. Coat 2 baking sheets and a 9×13-inch baking dish with nonstick spray.
Arrange eggplant slices on baking sheets. Brush with 2 ½ tbsp olive oil, sprinkle with ½ tsp salt and ¼ tsp pepper. Roast 25 minutes, flipping halfway, until soft and golden. Reduce oven temp to 350°F.
In a skillet, heat remaining ½ tbsp oil over medium heat. Add mushrooms and sauté ~7 minutes. Stir in garlic, ½ tsp salt, and oregano. Cook 2 minutes, then add marinara. Remove from heat.
In a bowl, mix ricotta, ¼ cup Parmesan, egg, remaining ½ tsp salt, and ¼ tsp pepper until smooth. Stir in spinach.
Spread half the marinara in baking dish. Add 4 eggplant slices. Spread ricotta mixture evenly. Add remaining eggplant, then the rest of the marinara. Top with mozzarella and remaining Parmesan.
Bake at 350°F for 25–30 minutes until bubbly. Let rest 5–10 minutes. Garnish with fresh herbs and serve.