Best Eggplant Parmesan

In a large saucepan over medium-high heat, cook the green onion and mushrooms in a bit olive oil until very fragrant and mushrooms are partially browned, about 5 minutes

Pour in the spaghetti sauce and the water, bring to a boil

Reduce the heat and let simmer about 25 minutes

Meanwhile sprinkle the salt over sliced eggplant, set aside to drain about 15 minutes, then dry the surface with paper towels

In a medium nonstick skillet, heat ½ tablespoon of olive oil over medium high heat until hot

Add the garlic and onions, stirring often, and cook until the onions are browned, about 8 minutes

Stir in the spinach, and cook until most of the water in the spinach has been evaporated, about 8 minutes

Season to taste with salt and black pepper

Remove from the heat and set aside

Preheat the oven to 350℉ (180℃)

In a shallow bowl, beat the egg and water together

Dip the eggplant slices in the egg mixture, then drag into the flour

In a large non-stick skillet, heat a few drops of oil over medium heat

Add the battered eggplant slices and cook until browned, turning once; drain on paper towel, 3 to 5 minutes on each side

Continue to cook until all the slices are cooked

In a large mixing bowl, mix together ricotta cheese, 1 cup mozzarella cheese, egg, 2 tablespoons parmesan, nutmeg and cooled spinach-onion mixture until well combined

Season with salt and black pepper

In a 13" x 9" casserole or similar capacity baking dish, spread about ½ cup sauce at the bottom

Add a layer of eggplant, top with ½ cup cheese-spinach mixture, and another ½ cup sauce

Repeat the same steps until all the ingredients are finished, spread the remaining sauce over

Mix the remaining ¼ cup of mozzarella cheese and 2 tablespoons of parmesan

Sprinkle on top

Bake uncovered about 40 minutes, or until the cheese melts and just starts to become brown

Remove from the oven and let stand for a few minutes

Serve hot.