An easy, quick, and cheap vegetarian dish. Just enough pasta sauce to make a delicious eggplant Parmesan. No soggy eggplant here! Both the veggie and meat lovers in your life will love this recipe.
Preparation Time
20 mins
Cooking Time
38 mins
Total Time
58 mins
Calories
315 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Beat 2 eggs in a bowl. Pour bread crumbs onto a plate. Dip sliced eggplant into beaten eggs; coat with bread crumbs.
Step 3
Heat oil in a skillet over low heat. Increase heat to medium; place eggplant in skillet. Cook until browned, about 4 minutes per side.
Step 4
Combine remaining egg, ricotta cheese, spinach, garlic powder, and Italian seasoning in a large bowl.
Step 5
Place eggplant slices in a single layer in a 9x13-inch casserole dish. Spoon 2 tablespoons of the ricotta mixture onto each eggplant slice; top each slice with 2 tablespoons pasta sauce. Sprinkle shredded mozzarella over each eggplant slice; cover with aluminum foil.
Step 6
Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.
Ingredients
3 tablespoons olive oil
1 (16 ounce) package shredded mozzarella cheese
3 eggs, divided
1 (16 ounce) container ricotta cheese
1 tablespoon Italian seasoning, or to taste
¾ cup fresh spinach
1 large eggplant, peeled and cut into 1-inch slices
2 cups Italian bread crumbs
1 ½ tablespoons garlic powder, or to taste
1 (24 ounce) jar garlic and onion pasta sauce, or to taste
