Slice and salt eggplant. Let rest for 1 hour then rinse salt and pat dry.

In a small, non-stick baking dish, layer 1/2 the eggplant, the spinach, and 1/2 the Parmesan cheese and then the rest of the eggplant.

Slice the mushrooms, chop the bacon, and sautee together. Add olive oil, butter, lemon juice, and Italian herb seasoning. Take off heat when bacon is pretty much cooked but not crispy.

Layer the mushroom-bacon mix on top of the eggplant.

Add remaining Parmesan cheese and bread crumbs.

Bake for 20-30 minutes on 350.