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1
Trim and wash eggplant; do not remove skin.
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2
Cut crosswise into 1/4 inch slices.
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3
Place on baking sheet, put a cup on one end of baking sheet to make it tilt (so that liquid that drains off will gather at one end); sprinkle eggplant slices with salt and let drain 30 minutes.
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4
Preheat oven to 400 degrees F.
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5
Lightly oil a 12 x 8 inch baking dish.
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6
Rinse eggplant and pat dry.
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7
Beat eggs in shallow bowl.
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8
Spread half of the breadcrumbs on large platter.
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9
Dip each eggplant slice first in the egg, letting excess drip back into bowl, then into the breadcrumbs, shaking off excess.
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10
Place slices as they are breaded onto a baking sheet.
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11
Heat 1/4 cup of olive oil in large skillet over medium-high heat until rippling.
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12
Add enough eggplant slices to fin in one layer without crowding and saute on both sides until lightly-browned, 2-3 minutes per side.
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13
Transfer to paper toweling to drain as the slices become done.
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14
Continue, adding more oil if necessary.
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15
When finished frying eggplant, add mushrooms, olives and spinach to same skillet, reduce heat to medium.
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16
Saute, stirring frequently, until spinach has just wilted, about 2 minutes.
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17
Remove from heat.
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18
Make a layer of half the eggplant slices in baking dish.
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19
Spread ricotta cheese evenly over; sprinkle with Parmesan, then cover with mushroom mixture.
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20
Add remaining eggplant slices; pour on 2 cups marinara sauce and top with slices of mozzarella.
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21
Bake until hot and bubbly, about 20-25 minutes.
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22
Let stand 10 minutes before serving.
