Italian-Style Baked Eggplant with Ricotta and Spinach

Serving: Serve hot as a main dish or as a side alongside grilled meats or pasta. It’s rich and flavorful, making it perfect for a family dinner.

Storage: This dish can be stored in an airtight container in the fridge for 2-3 days. It can be easily reheated in the oven for a few minutes.

Variations:
Vegan Version: Replace ricotta with a dairy-free alternative, and use a plant-based mozzarella.

Add Meat: You can layer cooked ground beef or sausage for a heartier dish.

FAQ:
Can I use frozen spinach?

Yes, you can use frozen spinach. Just make sure to thaw and squeeze out any excess water before adding it to the ricotta mixture.

Can I make this ahead of time?

Absolutely! You can prepare the dish a day before, store it in the fridge, and bake it when you’re ready to serve.

This Italian eggplant recipe is the perfect combination of flavors and textures, and I’m sure your guests will love it just as much as mine do! Buon appetito!