Easy Cheesy Baked Eggplant Recipe

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
• 2 small tomatoes, chopped
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 0.75 cup shredded mozzarella cheese, divided
• 0.75 cup grated Parmesan cheese, divided
• 0.5 cup ricotta cheese
• 0.75 cup tomato pasta sauce
• 2 teaspoons Italian seasoning

Instructions

1. Preheat your oven to 350°F (175°C).
2. Lightly brush both sides of the eggplant slices with oil. Arrange them on a baking sheet and sprinkle with garlic powder. Bake for approximately 10 minutes, or until they start to soften.
3. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the spinach, tomatoes, onion, and garlic. Cook, stirring occasionally, for about 2 minutes, until the spinach wilts and the tomatoes release their juices. In a separate medium bowl, combine ½ cup of mozzarella, ½ cup of Parmesan cheese, and ricotta cheese. Set aside.
4. Arrange the eggplant slices in a greased 9x13-inch baking dish. Top with the spinach mixture, then spread the cheese mixture in a thin layer over the spinach. Cover with your favorite marinara sauce and sprinkle with the remaining ¼ cup of mozzarella, ¼ cup of Parmesan cheese, and Italian seasoning.
5. Bake in the preheated oven for around 30 minutes, or until the eggplant is tender and easily pierced with a fork.

Nutrition

• Calories: 244 kcal
• Fat Content: 16 g
• Fiber Content: 5 g
• Sugar Content: 7 g
• Sodium Content: 448 mg
• Protein Content: 12 g
• Cholesterol Content: 21 mg
• Carbohydrate Content: 15 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g