Preheat the oven to 190C/375F degrees.
Place the sliced eggplant onto a baking tray and brush with the olive oil on both sides.
With a hot grill, place the eggplant under and grill until both sides are golden (turn over the eggplant once one side is cooked).
In a bowl, mix the spinach, ricotta, nutmeg, salt and pepper.
Put a layer of the eggplant at the bottom of a greased baking dish.
Spread some of the spinach mixture over the aubergine and cover in a layer.
Cover this layer with a few spoons of low carb marinara sauce
Repeat the layers until used up.
Sprinkle the top with the Parmesan and mozzarella cheese and bake for 30-40 minutes.
Eat and enjoy!