How to Make Eggplant Bake with Ricotta and Spinach - A Step-by-Step Guide

Delicious and indulgent, Eggplant Bake with Ricotta and Spinach is the perfect comfort food for any occasion. This vegetarian dish is loaded with rich flavors and creamy textures that will leave you feeling satisfied and content. Whether you’re looking for a new way to enjoy eggplant or simply wanting to add more vegetables to your diet, this recipe is sure to please even the pickiest of eaters.

This dish combines layers of tender eggplant, creamy ricotta cheese, and flavorful spinach...

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Ingredients

  • 1 (16 ounce) package frozen breaded eggplant cutlets
  • 1 (15 ounce) container part-skim ricotta cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 (24 ounce) jar spaghetti sauce
  • 2 ounces shredded mozzarella cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 10 mins
  • Servings: 6
  • Yield: 1 8-inch casserole

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place eggplant cutlets on a baking sheet.
  • Bake on the center rack of the preheated oven for 10 minutes. Flip, and continue to bake until both sides are golden brown and cutlets are cooked through, 6 to 7 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
  • Mix ricotta cheese, spinach, egg, and garlic together in a medium bowl.
  • Place 1/2 cup spaghetti sauce in the bottom of an 8-inch square baking dish and layer with 1/2 of the eggplant cutlets, 1/2 of the ricotta mixture, and 1/2 of the remaining sauce. Repeat layers with remaining eggplant, ricotta mixture, and sauce. Sprinkle mozzarella cheese over top.
  • Bake in the preheated oven until cooked through and bubbling, about 30 minutes.
  • Nutrition

    407 cal.

    • Total Fat: 21g
    • Saturated Fat: 7g
    • Cholesterol: 61mg
    • Sodium: 849mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 6g
    • Total Sugars: 12g
    • Protein: 18g
    • Vitamin C: 5mg
    • Calcium: 377mg
    • Iron: 3mg
    • Potassium: 630mg