Preheat oven to 425 degrees. Line large cookie sheet with foil; spray with cooking spray.
Trim eggplant; cut lengthwise into 1/2 inch thick planks. Place on cookie sheet; sprinkle with salt and 1/8 tsp pepper. Roast 12 minutes or until softened and golden. Cool.
In bowl, mix spinach, ricotta, egg, parmesan and 1/4 tsp pepper.
Spread 1/2 cup sauce in 9x5 loaf pan. Top with layer of noodles, breaking to fit. Spread half of ricotta mixture over noodles, sprinkle with one-third of mozzarella and top with half of eggplant, overlapping to fit. Repeat layering, then spread 1/4 cup sauce over rest of eggplant; top with remaining noodles, then remaining sauce.
Cover pan with foil and put on cookie sheet. Bake 30 minutes. Uncover, top with remaining mozzarella. Bake 15 minutes more till golden brown. Let stand 10 minutes.