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Preheat the oven to 400F.
Lightly oil a baking sheet, lay the eggplant rounds on the sheet, brush them with olive oil, and bake uncovered for about 15 minutes, or until the eggplant is tender. Remove from the oven and reduce heat to 350F. In a few minutes, when the eggplant is cool enough to handle, cut the rounds into bite-size pieces. In a medium bowl, combine the eggplant and marinara sauce. Set aside.
In a second bowl, crumble the tofu and mash it with a fork. Add the basil, thyme, oregano, salt and pepper. Stir to combine.
Boil 1/4 inch of water in a medium pot. Add the spinach and cover, simmering gently for 4 to 5 minutes, until tender. Drain well, pressing out any excess water. Add the spinach to the seasoned tofu.
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Lightly oil a 9x13-inch ovenproof baking dish. Spread one fourth of the marinara sauce mixture on the bottom of the prepared baking dish. Cover with a layer of dry noodles, then add half the tofu-spinach mixture. Ladle on another fourth of the marinara sauce. Repeat the layer of noodles,the rest of the tofu-spinach, and one fourth of the sauce. Finish with a final layer of noodles and the remaining sauce.
Cover tightly with foil and bake for 50 minutes (try to tent the foil so that is does not touch the marinara sauce) Uncover, and bake for 10 minutes longer, or until the pasta is tender. Remove from the oven and let the lasagna set for 5 to 10 minutes before cutting.
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