Cheesy Baked Eggplant
Description
This cheesy baked eggplant recipe is packed with gooey mozzarella and savory marinara sauce, offering the comfort of Italian cuisine without the carbs.
Ingredients
•
1 eggplant, sliced into 1/2 inch rounds
•
2 tablespoons olive oil, or as needed
•
1 tablespoon garlic powder, or to taste
•
1 (10 ounce) package fresh spinach leaves
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2 small tomatoes, chopped
•
1 small onion, chopped
•
3 cloves garlic, chopped
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3/4 cup shredded mozzarella cheese, divided
•
3/4 cup grated Parmesan cheese, divided
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1/2 cup ricotta cheese
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3/4 cup tomato pasta sauce
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2 teaspoons Italian seasoning
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Brush both sides eggplant slices with oil. Place on a baking sheet; sprinkle with garlic powder. Bake until beginning to soften, about 10 minutes.
3
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.
4
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.
5
Bake in the preheated oven until eggplant is tender and easily pierced with a fork, about 30 minutes.