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1
Soak eggplant slices in a large bowl of lightly salted water for 30 minutes. Drain and pat dry with paper towels.
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2
Cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes. Remove from heat.
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3
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
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4
Whisk olive oil and Italian seasoning together in a bowl.
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5
Brush both sides of eggplant slices with the seasoned olive oil.
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6
Arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side.
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7
Set oven to 400 degrees F (200 degrees C).
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8
Measure 1 cup of Parmesan cheese and set aside.
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9
Stir ricotta cheese, egg, and remaining Parmesan cheese together in a bowl.
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10
Stir spaghetti sauce, diced tomatoes, and ketchup together in a separate bowl.
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11
Spread a small amount of spaghetti sauce mixture in the bottom of a casserole dish.
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12
Top spaghetti sauce mixture with a layer of broiled eggplant slices.
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13
Cover eggplant layer with a layer of the ricotta mixture.
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14
Sprinkle a layer of feta on top of the ricotta mixture.
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15
Cover feta layer with ground beef layer.
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16
Sprinkle a layer of spinach on top of ground beef.
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17
Repeat with remaining ingredients, ending with a final layer of eggplant topped with the reserved 1 cup Parmesan cheese.
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18
Bake in the preheated oven until sauce is bubbling and cheese is browned, about 40 minutes.
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19
Let cool for 10 minutes before serving.
