Skin the tomatoes by cutting a cross in the top and putting them in boiling water for thirty seconds.
Chop the garlic and onion and cook them for two minutes in olive oil until golden brown.
Add the tomatoes to the pan and smash them into smaller pieces with a wooden spoon. When they are smashed, let the sauce cook on low heat for thirty minutes. When ready, add pepper and salt.
Cut the eggplants into long pieces of 1/2cm wide. Heat up some olive oil in a pan and grill the eggplants on both sides for two minutes. Let dry on some paper towel.
Pre-heat the oven at 180 degrees.
Cook the spinach in a pan with olive oil until shrunk.
Grease a lasagne dish with olive oil and cover the bottom with spinach. Add the first layer of tomato sauce. Add a layer of eggplant. Add a second layer of tomato sauce and eggplant. Repeat until everything is used, end with a layer of eggplant.
Slice up the mozzarella and add together with the grated parmesan cheese as the top layer. (optional: add basil leaves)
Let the lasagne cook in the oven at 180 degrees for thirty minutes.