Step 1
Sprinkle both sides of eggplant slices with 2 tablespoons salt and layer them in a large baking dish with paper towels between each layer.
Step 2
Place a smaller baking dish on top of the eggplant slices and weigh it down with several heavy food cans. Let sit for at least an hour or until the paper towels are visibly moist.
Step 3
Rinse eggplant slices with fresh water and pat dry with paper towels.
Step 4
Heat a large skillet on medium heat and pour in 2 tablespoons of canola oil.
Step 5
Working in batches if necessary cook both sides of eggplant slices until they are slightly browned about 5 minutes per side. Set cooked eggplant aside.
Step 6
Prepare sauce by combining the crushed tomatoes tomato paste oregano basil 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon olive oil salt and black pepper in a separate bowl. Set aside.
Step 7
Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent about 5 minutes.
Step 8
Add frozen spinach and shredded carrots to onion. Cook until mixture is dry 5 to 8 minutes. Set aside to cool.
Step 9
Combine ricotta cheese eggs Romano cheese 1 teaspoon garlic powder 1 teaspoon onion powder and 1/2 teaspoon salt in a separate bowl.
Step 9
Spoon cooled spinach and carrot mixture into ricotta mixture and combine.