This Layered Eggplant and Spinach Parmesan is a hearty, satisfying dish that combines the earthy flavors of eggplant with the creamy richness of ricotta and spinach. Perfect for a cozy dinner, it’s a delightful twist on the classic parmesan recipe.
Eggplants are the hearty base of this dish, providing a satisfying texture and soaking up all the delicious flavors. Ricotta cheese adds creaminess and richness, balancing the dish. Spinach brings a pop of color and a boost of nutrition. Marinara sauce ties everything together with a tangy, savory note. Mozzarella cheese melts beautifully for that classic cheesy top layer. Parmesan cheese adds a sharp, salty kick that complements the other cheeses. Finally, bread crumbs create a crispy topping, adding texture to the dish.
This dish pairs wonderfully with a simple green salad dressed in a lemon vinaigrette or a side of crusty garlic bread. A glass of light red wine, like a Pinot Noir, complements the flavors beautifully.
Start by preheating your oven to 375°F. While the oven is warming up, slice your eggplants into 1/4-inch rounds. Sprinkle a bit of salt over them to draw out excess moisture, letting them sit for about 10 minutes. This step is crucial as it prevents the eggplant from becoming soggy. After the time is up, pat them dry with a paper towel.
Next, heat your olive oil in a pan over medium heat and add the minced garlic. Sauté just until the garlic becomes fragrant, which should only take a minute or so. In a separate bowl, mix together the ricotta cheese, cooked spinach, salt, pepper, and oregano until everything is well combined.
Now, take a baking dish and spread a layer of marinara sauce at the bottom. Place half of the eggplant slices over the sauce, followed by half of the ricotta mixture. Sprinkle half of the mozzarella and Parmesan cheeses on top. Repeat these layers, ending with a final layer of mozzarella, Parmesan, and finally a sprinkle of bread crumbs.
Cover the dish with foil and pop it into the oven for 25 minutes. Afterward, remove the foil and bake for another 15 minutes. This will allow the cheese to become golden and bubbly. Let the dish cool for about 10 minutes before serving to help it set and make it easier to slice.
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