Italian-Style Baked Eggplant with Ricotta and Spinach

Slice the eggplants into ½ inch thick rounds.

Heat vegetable oil in a frying pan over medium heat. Lightly fry the eggplant slices until golden and tender, then drain on paper towels to remove excess oil.

Prepare the Spinach and Ricotta Mixture:

In a separate pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).

Add the spinach and cook until wilted, about 3-4 minutes. Remove from heat and let it cool.

Once cooled, chop the spinach roughly and mix it with the ricotta cheese in a bowl. Add a pinch of salt and Provencal herbs, mixing until well combined.

Assemble the Dish:

Preheat your oven to 375°F (190°C).

In a baking dish, spread a thin layer of tomato sauce on the bottom.

Layer the fried eggplant slices over the sauce.

Spoon some of the ricotta-spinach mixture over each eggplant slice, then sprinkle with mozzarella cheese.

Add another layer of eggplant slices, followed by more ricotta-spinach mixture and mozzarella.

Top and Bake:

Pour the remaining tomato sauce over the top of the final layer of eggplant.

Sprinkle grated Parmesan cheese on top of the sauce for a golden, cheesy finish.

Bake in the oven for 25-30 minutes, or until the top is bubbly and golden brown.

Serve:

Allow the dish to cool slightly before serving. Garnish with additional herbs if desired.

Serving and Storage Tips:

 Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.