Preheat the oven to 200 °C/ 400 °F. Slice the eggplant into 1cm slices and place on a baking tray. Grease with 1/4 of melted ghee, season with a pinch of salt. Cook for 20 minutes. 

Blanch the spinach. Bring a pot of water to a boil. Fill a bowl with cold water. Place the spinach leaves into the boiling water and cook for 30-60 seconds. Transfer the leaves immediately into the iced water using tongs. Remove from the cold water. Drain the excess water by placing the spinach in a strainer and squeezing it.

When the eggplant is done, remove from the oven. Reduce the temperature to 180 °C/ 360 °F. Crack the eggs in a bowl, season with a pinch of salt. 

Pour on in a hot pan greased with ghee (2 tbsp) and swirl around to make a very thin omelette. Cook for just 1 - 2 minutes, until the top is firm. Repeat for the remaining eggs. Start assembling the lasagna by placing a layer of 2 omelettes on the bottom of a banking dish. 

Spread a third of the Marinara sauce on top of the omelettes. Add a third of the eggplant slices, a third of the grated mozzarella cheese, half of the spinach and half of the crumbled feta cheese. Top with 2 omelettes. 

Repeat layering the lasagna. For the last layer, add the remaining omelettes, marinara sauce, eggplant slices and mozzarella cheese. Top with grated parmesan cheese and place in the oven. Bake for 25-30 min.