Cut the eggplant into slices, add salt and leave to drain for half an hour. Slightly stew - softened, but without losing its shape. Rikotata mixed with thawed and squeezed spinach well. Add salt and spices. Chopped garlic fry until golden in a little butter. Add chopped onion and fry gently, then pour a little water and stew for 10-15 minutes. Add tomato puree, add salt and stir well, then put and tomatoes. The sauce is allowed to simmer until thickened. Before you remove from heat and add the spices and parsley. The bottom of a rectangular baking dish (30h20 cm) sprinkled with a bit of tomato sauce. Top row are piecing peel, half of spinach mixture, half of eggplant, tomato sauce and sprinkle with grated cheese or mozzarella. Again put order sheets, spinach mixture, eggplant, sauce, peel and pour on top the rest of the tomato sauce. Cover the tray with a lid or cover with aluminum foil and bake in a moderate oven for 40-50 minutes. Remove, remove the lid (fthe oil), sprinkle with cheese and nastagan Parmesan and bake until a crispy crust (about 5 minutes).