For a richer flavor, use a high-quality, extra virgin olive oil. Feel free to add other vegetables to the spinach mixture, such as bell peppers or mushrooms. If you don't have fresh spinach, you can use frozen spinach, but be sure to thaw it and squeeze out any excess water before using. To prevent the eggplant from becoming soggy, you can salt the slices and let them sit for 30 minutes before baking. This will draw out excess moisture.
Cheesy Baked Eggplant
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS634
Indulge in this delightful Cheesy Baked Eggplant, a vibrant and comforting dish that layers tender eggplant slices with a savory spinach and tomato medley, rich cheeses, and aromatic Italian herbs. This recipe offers a lighter, equally satisfying alternative to traditional pasta dishes, perfect for a cozy night in.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol21 mg
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Fiber5 g
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Protein12 g
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Saturated Fat5 g
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Sodium448 mg
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Sugar7 g
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Fat16 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C).
02 Step
Recipe View Brush both sides of the eggplant slices with olive oil. Place on a baking sheet and sprinkle with garlic powder. Bake until the eggplant begins to soften, about 10 minutes.
03 Step
Recipe View Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the spinach, tomatoes, onion, and minced garlic. Cook and stir until the spinach wilts and the tomatoes begin to release their juices, about 5 minutes. Remove from heat.
04 Step
Recipe View In a medium bowl, combine 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, and the ricotta cheese; mix well.
05 Step
Recipe View Grease a 9x13-inch baking dish. Place the eggplant slices in the dish. Top with the spinach mixture, then spread the cheese mixture in a thin, even layer over the spinach. Top with the tomato pasta sauce. Sprinkle with the remaining 1/4 cup mozzarella cheese, 1/4 cup Parmesan cheese, and Italian seasoning.
06 Step
Recipe View Bake in the preheated oven until the eggplant is tender and easily pierced with a fork, about 30 minutes. Let it cool for 10 minutes before serving.
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RECIPE REVIEWS
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Please Rate
Julio Mante
May 2, 2025So easy to make and tastes delicious!
Ian Mills
Feb 10, 2025I added some mushrooms to the spinach mixture and it was even better.
Tania Daugherty
Jan 10, 2025Next time, I'll try adding a layer of pesto.
Ashlee Kovacek
Aug 31, 2024The combination of cheeses is perfect.
Frank Quigley
Jun 1, 2024I'm not a big fan of eggplant, but I actually enjoyed this recipe!
Jarrell Batz
Mar 19, 2024This has become a regular dish in our house!
Marquis Hessel
Mar 31, 2023A great way to use up extra eggplant from the garden.
Norene Gislason
Mar 9, 2023This recipe is amazing! My family loved it.