Ingredients
Scale
- 2 medium-sized eggplants, sliced thinly
- 15 ounces ricotta cheese, whole milk
- 1 cup fresh spinach, chopped
- 1 teaspoon dried Italian herbs
- 1 jar marinara sauce, good quality
- 1 cup shredded mozzarella cheese, whole milk
- olive oil, for drizzling
- salt, to taste
- pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice two medium-sized eggplants into thin rounds (about ¼ inch thick).
- Lay the eggplant slices out on paper towels and sprinkle lightly with salt. Let them sit for about 30 minutes.
- Rinse off any excess salt and pat the eggplant dry with paper towels.
- Arrange the eggplant slices on baking sheets lined with parchment paper.
- Drizzle lightly with olive oil and roast in your preheated oven for about 20 minutes until golden brown and tender.
- In a mixing bowl, combine 15 ounces of ricotta cheese with 1 cup of chopped fresh spinach, 1 teaspoon of dried Italian herbs, and a pinch of salt and pepper. Stir until well blended.
- In an oven-safe dish, spread a thin layer of marinara sauce at the bottom.
- Layer roasted eggplant slices over the sauce followed by dollops of your ricotta-spinach mix. Repeat these layers until you run out of ingredients, finishing with marinara sauce on top.
- Sprinkle shredded mozzarella cheese generously over the final layer.
- Cover loosely with aluminum foil and bake in your preheated oven for about 25 minutes.
- Remove foil during the last 10 minutes to let the cheese get bubbly and golden brown.
Notes
Store leftovers in an airtight container.
Reheat in the oven for best results.
Pair with a fresh salad side.
Salt eggplant before cooking to reduce bitterness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg