Cheesy Baked Eggplant

This cheesy baked eggplant recipe is packed with gooey mozzarella and savory marinara sauce, offering the comfort of Italian cuisine without the carbs.

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

Ingredients

• 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).

Step 2

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

Step 3

Brush both sides eggplant slices with oil. Place on a baking sheet; sprinkle with garlic powder. Bake until beginning to soften, about 10 minutes.

Step 4

Heat 2 tablespoons oil in a large skillet over medium heat. Add spinach, tomatoes, onion, and garlic; cook and stir until spinach wilts and tomatoes begin to release their juices, about 2 minutes. Combine ½ cup mozzarella, ½ cup Parmesan cheese, and ricotta in a medium bowl; set aside.

Step 5

Place eggplant slices in a greased 9x13-inch baking dish. Top with spinach mixture; spread cheese mixture in a thin layer over spinach. Top with sauce; sprinkle with remaining ¼ cup mozzarella, ¼ cup Parmesan cheese, and Italian seasoning.