Preheat oven to 450°F (232°C).

Prepare eggplant: Toss eggplant slices with olive oil, chopped garlic, salt, and pepper.

Arrange eggplant in a single layer on a baking sheet.

Bake eggplant until tender, about 12 minutes, turning once.

Cook spinach in boiling salted water for 2 minutes.

Drain spinach in a colander and squeeze out excess water.

Chop spinach finely.

Prepare ricotta filling: Mix ricotta cheese, egg yolk, spinach, parmesan cheese, salt, and pepper.

Cook lasagna noodles according to package directions until tender.

Drain and rinse lasagna noodles with cold water.

Spread tomato sauce in a 13x9 inch baking dish.

Lay out lasagna noodles on a work surface.

Spread 1/3 cup of ricotta filling over each noodle.

Cover each filling with a slice of baked eggplant.

Roll up each noodle and arrange seam side down over the tomato sauce in the baking dish.

Brush top of noodles with water.

Spoon remaining tomato sauce over the middle of each roll.

Cover the baking dish tightly with foil.

Bake in a 350°F (175°C) oven for about 20 minutes.

Let stand for 5 minutes before serving.

Serve with a mixed green salad.