CHEESY BAKED EGGPLANT
Make and share this Cheesy Baked Eggplant recipe from Food.com.
Provided by ladywisconsin
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (175°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.
- 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.
- 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.
- Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.
Nutrition Facts : Calories 280.7, Fat 19.5, SaturatedFat 7.1, Cholesterol 32.5, Sodium 488, Carbohydrate 14.9, Fiber 4.5, Sugar 6.7, Protein 13.7
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Elida Camacho
[email protected]Overall, I thought this was a great recipe. It was easy to follow, and the dish turned out delicious.
Alirazaqureshi Alirazaqureshi
[email protected]This dish was a bit too salty for my taste. I think I'll use less salt next time.
Kirabo Gloria
[email protected]The cheesy filling was a bit too rich for my taste. I think I'll use less cheese next time.
Nokwanda Ntombela
[email protected]This recipe was a bit too time-consuming for me. I think I'll try a simpler eggplant recipe next time.
Kyle Armstrong
[email protected]I'm not a big fan of eggplant, but this dish was actually really good. The cheese and spices really helped to balance out the flavor of the eggplant.
Nicole, ym Müller
[email protected]This dish was so easy to make, and it turned out so well! I'll definitely be making it again.
Mshahid hameed
[email protected]I used mozzarella cheese instead of Parmesan cheese. It was still delicious!
Gianna Maciel
[email protected]I'll definitely be making this dish again. It's a great way to sneak in some extra vegetables for my kids.
Raniah Nana
[email protected]The eggplant slices were perfectly crispy on the outside and tender on the inside.
shahjalal ali
[email protected]This recipe was a bit bland for my taste. I think I'll add some more spices next time.
tanbir
[email protected]I added some chopped spinach to the filling for an extra boost of nutrients.
Ziphozonke Shabangu
[email protected]This dish was a great way to use up some leftover eggplant. It was also a nice change from the usual eggplant Parmesan.
Shani Baloch
[email protected]The eggplant slices were a bit too oily for my taste. I think I'll try using less oil next time.
Michael Loretitsch
[email protected]I love how easy this recipe is to follow. Even as a beginner cook, I was able to make this dish without any problems.
Max Boyd
[email protected]This eggplant dish was a hit with my family! The cheesy, gooey filling was perfectly complemented by the crispy eggplant slices. We'll definitely be making this again soon.