Recipe By Julie3333
Rating
Published Mar 21st
Prep 20m Cook 40m Additional - Ready In 1h
Servings 6 servings Calories 244.1

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

Recipe Ingredients

  • 1 eggplant, sliced into 1/2 inch rounds
  • 2 tablespoons olive oil, or as needed
  • 1 tablespoon garlic powder, or to taste
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 2 small tomatoes, chopped
  • 1 (10 ounce) package fresh spinach leaves
  • ½ cup ricotta cheese
  • ¾ cup shredded mozzarella cheese, divided
  • ¾ cup grated Parmesan cheese, divided
  • ¾ cup tomato pasta sauce
  • 2 teaspoons Italian seasoning

Cooking Directions

  1. 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.
  2. 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.
  3. 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.
  4. 4 Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

Nutrition Facts

  • Calories 244.1
  • Carbohydrate 15.4 g
  • Cholesterol 20.7 mg
  • Fat 16.1 g
  • Fiber 5.4 g
  • Protein 11.7 g
  • Saturated Fat 5.1 g
  • Sodium 447.9 mg
  • Sugar 6.7 g

Reviews

  1. The flavor of the recipe was fine although I always spice up my dishes with some extra spices (which I added to the eggplant and the onion-tomato-spinach mixture). But for some reason my eggplant was not cooked after one hour even though I salted the eggplant and cooked it for 10 minutes as specified by - Read more ...
  2. The measurements regarding the eggplant, onion and tomato are a bit open to interpretation. To make this dish, I used an eggplant that was about 8 inches tall and about 12 inches around. I left the skin on my eggplant slices for extra fiber, and also let them sweat for about 20 min before using. - Read more ...
  3. I find that if you layer everything like lasagna it comes out better. also letting the eggplant soak in water with some salt for a few minutes helps take out the bitterness but it was absolutely yummy I'll make this one of my favorites. thanks
  4. This was awesome! My husband wanted more protein so I added several boneless chicken breast tender pieces (tenders cook much faster than full breasts) on top of the cheese layer. The sauce and cheese topping went on top of them. Everything was perfectly cooked after 30 min. We both got what we wanted and the - Read more ...
  5. We have had a lot of eggplant parmesan this summer (due to lots of EP in the garden!) and this one was BY FAR THE BEST recipe and the easiest because you don't have to bread the eggplant (you don't miss it at all). This will the standard in our household.
  6. After reading previous reviews I sliced the eggplant and let it sit for a few minutes before proceeding. Then I brushed it with a combination of olive oil and italian dressing before baking. I layered the ingredients using each twice. The dish is tasty and the presentation was nice. Thanks for a great recipe.
  7. Very good with a few revisions. I would recommend sweating the eggplant first for 20 minutes and then seasoning with salt and pepper as well as garlic powder. I also put half the pasta sauce on top of the eggplant and then added the 3-cheese mixture before I layered on the spinach. Then I added - Read more ...
  8. This was delicious; and based on several other reviews it seems to turn out great even with multiple ingredient substitutions. I made several adjustments due to lack of ingredients: 1) sprinkled eggplant with onion powder instead of garlic powder 2) used feta cheese instead of ricotta 4) sprinkled more mozzarella on the top as I - Read more ...
  9. There is nothing I would really change about this recipe. A lot of other reviewers left the spinach out, but I think it really added to the dish. I did need to use more than one eggplant (I used one and a half) to fill up the bottom of the 9 by 13 in. pan.
  10. This came out really good! I didn't use the spinach and I piled the ingredients separately on each eggplant slice to make little eggplant pizzas. I also added more mozzarella on at the end probably more like 1/2 cup instead of 1/4 cup. Yum!

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