Cheesy Baked Eggplant

This is a very cheesy and easy to make baked eggplant dish with an Italian flair. An excellent alternative to a pasta dish.

• 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
• ½ cup ricotta cheese
• 1 eggplant, sliced into 1/2 inch rounds
• ¾ cup grated Parmesan cheese, divided
• 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
• ¾ cup shredded mozzarella cheese, divided
• ¾ cup tomato pasta sauce

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and 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.

Step 3

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

Step 4

Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.