Like Lasagna!

I made this one up today. It's good! Yes, I realize I'm on an eggplant kick. What can I say?

1 bag grown up (not baby) spinach (find in salad section of market), chopped
1 large purple eggplant (at least a lb), peeled (try not to lose any fingers)
1 jar of spaghetti sauce, tomato and basil or whatever the heck you fancy
1 16-oz container part skim ricotta (Supreme brand if you come to RI! Woo hoo!)
1 cup of shredded mozz/Italian blend cheese, plus extra for sprinkling
Some parm
1 egg, beaten
Olive oil
Spices like garlic powder, pepper, basil snipped from the garden, etc.

Preaheat oven to 375 at some point. Spray a 9x13 glass baking dish with our good friend Pam. Saute chopped spinach in a pan for a short amount of time, you can add a bit of fresh basil or some pepper if the mood strikes you. Mix beaten egg, container of ricotta, 1 C of the shredded cheese, some parm (whatever looks good), some snipped basil, garlic powder, pepper...you know. Mix up and set aside. Spread a thin layer of sauce on bottom of glass dish. Cut the eggplant in very, very thin slices lengthwise, not unlike lasagna noodles. Arrange some slices on bottom of dish on top of sauce. Spread 1/2 the ricotta mixture over the eggplant slices, then distribute 1/2 of the spinach on top of that. Drizzle some sauce over this, spread gently with spoon. Repeat this process, using other half of ricotta mixture and spinach. Place one more layer of eggplant slices on top of this. Top with the last of the sauce. Sprinkle some shredded cheese and parm on top. Bake in oven for about 40-50 minutes, until cheese on top is melted and bubbly.