Baked Eggplant with Spinach and Cheese is a delightful, nutritious, and hearty dish that brings together the flavors of tender eggplant, fresh spinach, and rich, melty cheese. This recipe is perfect for those looking for a satisfying vegetarian meal that’s both easy to prepare and packed with flavor. Whether you’re serving it as a main course or a side dish, this baked eggplant recipe is sure to impress. Follow these steps to create a delicious and wholesome meal that everyone will love.
Ingredients
- 2 eggplants
- 3 tomatoes
- 140 grams of spinach (5 oz)
- 4 tablespoons of ricotta or cottage cheese (about 60 ml)
- 1 clove of garlic, minced
- 200 grams of cheese (7 oz), shredded
- Tomato sauce (to taste)
- Salt (to taste)
- Black pepper (to taste)
- Basil (to taste)
- Olive oil (to taste)
Instructions
Prepare the Eggplants:
- Heat the Oven: Preheat your oven to 375°F (190°C).
- Slice the Eggplants: Slice the eggplants lengthwise into 1/4 inch thick slices.
- Salt the Eggplants: Sprinkle the slices with salt and let them sit for 15-20 minutes to draw out excess moisture. Gently blot them with a paper towel to soak up any extra moisture.
Cook the Spinach:
- Heat the Skillet: Heat a little olive oil in a skillet over medium heat.
- Cook Garlic: Incorporate the minced garlic and cook until it releases its aromatic fragrance ;
- Wilt Spinach: Introduce the spinach and cook until it wilts. Remove from heat and let it cool down for a short while.
Prepare the Filling:
- Combine Ingredients: In a bowl, combine the ricotta or cottage cheese with the cooked spinach. Blend thoroughly and season with salt and freshly ground black pepper according to your preference.
Assemble the Dish:
- Grease the Baking Dish: Lightly grease a baking dish with olive oil.
- Layer Tomato Sauce: Spread a thin layer of tomato sauce on the bottom of the dish.
- Layer Ingredients: Place a layer of eggplant slices over the sauce. Spread a layer of the ricotta-spinach mixture over the eggplants. Add a layer of tomato slices. Evenly distribute shredded cheese atop the tomatoes.
- Repeat Layers: Repeat the layers until all ingredients are used, finishing with a layer of eggplant topped with tomato sauce and a generous amount of shredded cheese.
Bake:
- Bake Covered: Use foil to cover the dish and bake in the preheated oven for 30 minutes.
- Remove Foil and Bake: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Serve:
- Cool and Serve: Let the dish cool for a few minutes before serving. Add a finishing touch with fresh basil leaves for extra flavor, if preferred.
Tips:
- Cheese Choices: Use a mix of mozzarella and Parmesan for extra flavor.
- Additional Veggies: Add layers of other vegetables like zucchini or bell peppers for more variety.
- Tomato Sauce: Use homemade or store-bought tomato sauce, seasoned to your liking.
Conclusion
This Baked Eggplant with Spinach and Cheese is a simple, affordable, and delicious dish that is sure to become a favorite in your household. The combination of tender eggplant, creamy ricotta, and fresh spinach, all topped with bubbly cheese, creates a comforting and satisfying meal. Perfect for any occasion, this dish is not only easy to prepare but also packed with flavor and nutrition. Enjoy this delightful recipe and share it with friends and family for a meal that everyone will fall in love with!