Tried this as an experiment last night and it turned out really wonderful. I replaced the ricotta that acts as a filling for many eggplant parm recipes with a flavorful goat cheese spread and more veggies, and the flavors are absolutely amazing together (not to mention, a bit healthier).
1 box breaded eggplant slices
2 handfuls shredded mozzerella
1 small clove garlic
4 baby bella mushrooms
3 handfuls fresh spinach
2 ounces goat cheese
Bake the eggplant slices on a baking sheet according to the directions on the box.
Meanwhile saute the mushrooms and garlic together with a little nonstick spray. Add the spinach and cook until the liquid is almost gone. Turn off the heat and add the goat cheese, a hefty pinch of oregano, and about a tablespoon of parmesan (or to taste). Stir until incorporated.
In a small casserole dish, spoon a little marinara to coat the bottom of the dish, then a layer of eggplant slices. Spread the goat cheese evenly over this, then add another thin layer of marinara, another of eggplant, then marinara again. Top the whole thing with a couple of handfuls of mozzerella and a bit more parmesan.
Bake covered at *375 for 30 minutes, then uncover for another 5 min. Serves 3-4.