Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt over them and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.

Cook the Spinach

In a pan, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add spinach and cook until wilted. Season with salt and pepper. Set aside.

Prepare the Lemon Cream Sauce

In a saucepan, heat the heavy cream over medium heat. Stir in lemon juice and black pepper. Cook until slightly thickened. Remove from heat and set aside.

Fry the Eggplant

In a large skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.

Layer the Ingredients

In a baking dish, layer half of the fried eggplant, half of the spinach, half of the red prawns, half of the Parmesan cheese, and half of the mozzarella cheese. Repeat the layers.

Add Toppings

Pour the lemon cream sauce over the top layer. Sprinkle with breadcrumbs and remaining cheese.

Bake

Preheat the oven to 180°C (350°F). Bake for 25-30 minutes until the top is golden and bubbly.

Finish and Serve

Remove from the oven, let it cool for a few minutes, then serve topped with lumpfish roe.