Eggplant Bake with Ricotta and Spinach recipe

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Ingredients

1 (16 ounce) package frozen breaded eggplant cutlets
1 (15 ounce) container part-skim ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 large egg
2 cloves garlic, minced
1 (24 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese

Nutrition Info

406.8 calories
carbohydrate: 36.8 g
cholesterol: 61.3 mg
fat: 21 g
fiber: 6.1 g
protein: 17.9 g
saturatedFat: 7.3 g
servingSize: -
sodium: 849.2 mg
sugar: 11.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Place eggplant cutlets on a baking sheet.

  3. Bake on the center rack of the preheated oven for 10 minutes. Flip, and continue to bake until both sides are golden brown and cutlets are cooked through, 6 to 7 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).

  4. Mix ricotta cheese, spinach, egg, and garlic together in a medium bowl.

  5. Place 1/2 cup spaghetti sauce in the bottom of an 8-inch square baking dish and layer with 1/2 of the eggplant cutlets, 1/2 of the ricotta mixture, and 1/2 of the remaining sauce. Repeat layers with remaining eggplant, ricotta mixture, and sauce. Sprinkle mozzarella cheese over top.

  6. Bake in the preheated oven until cooked through and bubbling, about 30 minutes.

Recipe Yield

1 8-inch casserole

Recipe Note

Main dish vegetarian eggplant bake, easy because you start with frozen breaded eggplant cutlets and a jar of sauce. Goes great with pasta and a salad.

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