Cheesy Baked Eggplant

Name: Cheesy Baked Eggplant
Ingredients: 1 eggplant, sliced into 1/2 inch rounds; 2 tablespoons olive oil, or as needed; 1 tablespoon garlic powder, or to taste; 2 tablespoons olive oil; 1 small onion, chopped; 3 cloves garlic, chopped; 2 small tomatoes, chopped; 1 (10 ounce) package fresh spinach leaves; 1/2 cup ricotta cheese; 3/4 cup shredded mozzarella cheese, divided; 3/4 cup grated Parmesan cheese, divided; 3/4 cup tomato pasta sauce; 2 teaspoons Italian seasoning

13 ingredients

4 steps

Ingredients

1 eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil, or as needed
1 tablespoon garlic powder, or to taste
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 small tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
1/2 cup ricotta cheese
3/4 cup shredded mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
3/4 cup tomato pasta sauce
2 teaspoons Italian seasoning

Directions

1

Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
3

Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
4

Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.