Roast Eggplant:

1. Preheat oven 200C/400F.

2. Slice eggplants into ½ inch thick slices and place on 2 parchment lined sheet pans.

3. Spray or brush with olive oil. 

4. Flip them, spray or brush again and roast in oven for 30-40 minutes until golden and tender.

Spinach Filling:

1. Over low heat, saute the fresh spinach until wilted. Season with salt/pepper and turn off heat.

Ricotta Mixture:

1. In a medium bowl, whisk with a fork, the ricotta, egg, nutmeg, basil and salt. Set aside.

Tomato Sauce:

1. Heat olive oil in a pan. Saute the onion, when it starts to soften add the garlic and cook for 1 more minute.

2. Add the tomatoes and seasonings to the pot and simmer for 15 minutes.

3. Remove from heat, add a 1/3 Cup water to loosen the sauce and remove bay leaf.

Assemble:

1. Place a little tomato sauce to cover the base of an approximately 10x14 inch baking dish.

2. Place the lasagna sheets on top.

3. Spread another thin layer of sauce on top.

4. Cover with roasted eggplant and dot with half the ricotta mixture.

5. Spoon all of the wilted spinach over top evenly.

6. Sprinkle with half of the mozzarella and parmesan cheese.

7. Add another layer of pasta sheets and lightly cover with tomato sauce. 

8. Add remaining eggplant.

9. Cover with tomato sauce and spoon the remaining ricotta in dollops over the top.

10. Sprinkle with piri seasoning or chilli flakes, remaining mozzarella and parmesan cheese.

11. Bake in oven 180C/350F for approximately 1 hour 15 minutes, until golden and bubbling.

12. Remove and garnish with chopped fresh basil.

13. Enjoy!