Preheat oven to 400 degrees.

In a large pot, heat 3 tablespoons of the olive oil to medium then toss in about one-fourth of the garlic cloves. Cook for 2-3 minutes in the hot oil, stirring constantly to keep the garlic from burning. Add the crushed tomatoes, salt, and Italian Herb Mix and allow to simmer for 20-30 minutes.

Place the eggplant slices on a parchment-lined baking sheet. Drizzle with 1/4 cup of olive oil, salt and pepper, then slide pan into preheated oven for 30-40 minutes, or until eggplant is tender and slightly golden brown around the edges.

While your eggplant is roasting, spray each slice of sourdough bread on both sides with nonstick olive oil spray. Cook in a heated grill pan until toasty and golden brown on both sides.

In a large saucepan or wok, heat the remaining 2 tablespoons of olive oil over medium heat, sweat the garlic in the hot oil for 1-2 minutes, then add the chopped spinach and cook until wilted.

To assemble: Spread 1/2 cup of the tomato sauce in the bottom of a large casserole pan. Layer with bread until the dish is completely covered. Add half of the tomato sauce mixture on top. Layer all of the eggplant and spinach on top of the sauce. Add a second layer of bread over the spinach layer. Top with remaining sauce, making sure that you've covered the bread entirely with the sauce.

Sprinkle with breadcrumbs. Place sliced tomatoes across the top of the breadcrumbs. Salt and pepper generously.

Bake in preheated oven for 40 minutes. Allow to sit for 10 minutes, then drizzle balsamic vinegar over the tomatoes, sprinkle fresh basil, then slice, serve, and enjoy with a crisp salad and sparkling lemon water.