Cheesy Baked Eggplant

Packed with rich flavors like gooey mozzarella and savory marinara sauce, this baked eggplant offers all the comfort of Italian cuisine without carbs.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 244 Calories

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 2 teaspoons Italian seasoning
• 1 eggplant, sliced into 1/2 inch rounds
• 2 small tomatoes, chopped
• 2 tablespoons olive oil, or as needed
• 1 tablespoon garlic powder, or to taste
• 1 (10 ounce) package fresh spinach leaves
• 0.5 cup ricotta cheese
• 0.75 cup grated Parmesan cheese, divided
• 0.75 cup shredded mozzarella cheese, divided
• 0.75 cup tomato pasta sauce

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with oil on both sides. Place on a baking sheet and sprinkle with garlic powder. Bake until beginning to soften, about 10 minutes.

Step 2

Heat 2 tablespoons of oil in a large skillet over medium heat. Add onion, garlic, tomatoes and spinach. Cook, stirring until spinach wilts and tomatoes begin to release juices, about 2 minutes. Mix ricotta, 1/2 cup mozzarella, and 1/2 cup Parmesan cheese together in a medium bowl. Set aside.

Step 3

Place eggplant slices in a greased 9x13-inch baking dish. Top with spinach mixture. Spoon cheese mixture over spinach, and spread in a thin layer. Pour spaghetti sauce over cheese layer. Sprinkle remaining mozzarella and Parmesan cheese over top. Sprinkle with Italian seasoning.

Step 4

Bake in the preheated oven until eggplant is tender and easily pierced with a fork, about 30 minutes.