This is one of my recipes I created when I was not sure if I wanted eggplant parm or old fashioned lasagna so I combine them both and used the eggplant in between instead of pasta.
Preheat oven to 350 degrees.
Break 4 eggs in a bowl, whisk it, add some salt and pepper and set aside. Take the bread crumbs, place it in a dish, sprinkle some Parmesan cheese and mix it up and set aside. Take your eggplant rounds and dredge each into the egg first then the bread crumbs.
Once you coated each eggplant slice evenly, in a large skillet, pour the oil and make sure it is about 1/2 inches in the bottom. Heat the oil until it begins to smoke slightly, place with a tong a few slices and cook until golden brown about 2 mins. Make sure to remove from oil and place on baking sheet with a paper towel on it to drain the oil. Once the eggplant is all fried up, set it aside.
In a warm medium skillet, pour in the olive oil let it warm up, toss in the onion and garlic, salt and pepper to taste and cook until they begin to sweat. Place the ground beef and ground sausage and cook the meat into small chunks as it cooks, until there is no more pink, about 10 minutes. Drain the excess grease and set aside.
In a bowl, mix the ricotta, spinach, 1 egg, fresh basil, Italian seasoning, nutmeg, salt and pepper to taste and Parmesan cheese until thoroughly combined.
Putting it all together
Take a large, deep casserole dish, spread spaghetti sauce, and arrange the eggplant in two or three rows depending on how your dish is. Place some slices mozzarella cheese the short way, across the eggplant and pour the meat mixture next and then pour some spaghetti sauce. Then place the ricotta cheese mixture and then repeat again eggplant, sliced mozzarella cheese, meat mixture, spaghetti sauce, ricotta cheese mixture until you reached the top. Top it all with the remaining mozzarella slices and top with spaghetti sauce. Sprinkle some Parmesan cheese and mozzarella cheese on top and cover with aluminum foil.
Bake at 350 degrees, in a preheated until the casserole is bubbling and the cheese is melted. Cook for 30 minutes then remove the foil and let the cheese brown a little for another 10 minutes. Let the lasagna stand for 10 minutes and serve.