Preheat the oven to 400 degrees and line a baking sheet with foil.
Combine the eggplant, half the olive oil, and salt. Toss well to coat the eggplant in the oil and spread in an even layer on the baking sheet. Bake for 10 to 15 minutes or until the eggplant just begins to brown.
While the eggplant is roasting, heat the remaining olive oil in a skillet on medium heat. Once hot, add the spinach and garlic, Cook until wilted.
Once the spinach and eggplant are cooked, add the eggplant to a food processor and blend until smooth, add a tablespoon or two of water as needed if the eggplant is too thick. Add the spinach and half the parmesan cheese to the food processor and pulse until combined.
Spray a small casserole dish with non-stick spray and add the eggplant mix in an even layer. Sprinkle the remaining cheese on top. Bake for 10 minutes or until browned and bubbly. Serve hot with vegetables, crusty bread, pita, or your favorite crackers!