Eggplant Lasagna

Bahan-bahan (6 porsi)

• 2 large eggplants (sliced lengthwise 3/4-inch thick (about 8 slices))
• 3 1/2 tablespoons extra virgin olive oil (divided)
• 1 ½ teaspoons kosher salt (divided)
• ½ teaspoon ground black pepper (divided)
• 16 ounces sliced cremini (baby bella) mushrooms
• 3 cloves garlic (minced)
• 1/2 teaspoon dried oregano
• 1 (24-ounce) can prepared marinara-style pasta sauce of choice (I used a roasted garlic flavor)
• 1 (15-ounce) container part-skim ricotta cheese
• 1 (10 ounce) package frozen chopped spinach (thawed with excess water squeezed out)
• 1/2 cup grated Parmesan (divided)
• 1 large egg
• 1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone)
• 2 tablespoons chopped fresh basil (thyme, or parsley)