Layered Eggplant and Spinach Parmesan
A delightful twist on the classic Eggplant Parmesan, this layered bake includes rich spinach and creamy ricotta, creating a perfect combination of flavors for a hearty and satisfying meal.
Prep time: 15 minutesCook time: 40 minutesServes: 6
Ingredients
2 large eggplants
2 cups ricotta cheese
1 cup cooked spinach
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1/2 cup bread crumbs
2 cloves garlic, minced
1/4 cup olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp dried oregano
Instructions
1. Preheat oven to 375°F.
2. Slice eggplants into 1/4-inch rounds and sprinkle with salt, let sit for 10 minutes, then pat dry.
3. Heat olive oil in a pan over medium heat, sauté garlic until fragrant.
4. In a bowl, mix ricotta cheese with cooked spinach, salt, pepper, and oregano.
5. In a baking dish, spread a layer of marinara sauce.
6. Layer half of the eggplant slices over the sauce, spread half of the ricotta mixture over the eggplant.
7. Sprinkle half of the mozzarella and Parmesan cheeses over the ricotta.
8. Repeat layers, finishing with mozzarella, Parmesan, and breadcrumbs on top.
9. Cover with foil and bake for 25 minutes.
10. Remove foil and bake an additional 15 minutes until cheese is golden and bubbly.
11. Let cool for 10 minutes before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F for 10-15 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
