Cheesy Baked Eggplant
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Cheesy Baked Eggplant
Gooey and cheesy even without pasta!
Ingredients
- 1 pc eggplant sliced into 1/2 inch rounds
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 pc small onion chopped
- 3 cloves garlic chopped
- 2 pcs small tomatoes chopped
- 1 pack fresh spinach leaves 10oz pack
- 1/2 cup ricotta cheese
- 3/4 cup mozzarella cheese shredded
- 3/4 cup Parmesan cheese grated
- 3/4 cup tomato pasta sauce
- 2 tsp Italian seasoning
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Brush eggplant slices on both sides with olive oil and place them on a baking sheet.
- Sprinkle garlic powder and bake for 10 minutes.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add onion, garlic, tomatoes, and spinach.
- Cook and stir for a few minutes until fragrant, and until the tomatoes have released their juices.
- In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
- Place the eggplant slices in a greased 9x13 inch baking dish.
- Top with spinach mixture.
- Spoon the cheese mixture over the spinach and spread into a thin layer.
- Pour spaghetti sauce over the cheese layer.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Sprinkle with Italian seasoning.
- Bake for 30 minutes in the preheated oven or until heated through.
- The eggplant can be easily pierced with a fork when baked well.
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