This Cheesy Eggplant and Spinach Casserole is a hearty, flavorful dish that combines layers of tender baked eggplant, creamy spinach and ricotta, and melty mozzarella cheese. Topped with marinara sauce and Parmesan, this casserole is perfect as a vegetarian main course or a side dish that will satisfy everyone at the table.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Ingredients
- 3 eggplants, peeled and sliced into rounds
- Salt (for soaking and seasoning)
- Water (for soaking)
- Olive oil (for brushing and cooking)
- 1 tsp dried basil
- 140 grams (5 oz) spinach
- 4 tablespoons ricotta cheese
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 tsp Italian herbs
- 2 tomatoes, sliced
- 200 grams (7 oz) mozzarella cheese, shredded
- 200 ml (about 1 cup) marinara sauce
- 40 grams (1.5 oz) Parmesan cheese, grated
Directions
Prepare the Eggplants:
- Slice the eggplants into rounds and soak in salted water for 10 minutes to remove bitterness.
- Pat them dry with a paper towel to remove excess water.
Bake the Eggplants:
- Preheat the oven to 200°C (390°F).
- Brush both sides of the eggplant slices with olive oil and sprinkle with dried basil.
- Arrange the slices on a baking tray and bake for 20 minutes until tender and slightly golden.
Prepare the Spinach Mixture:
- In a bowl, combine spinach, ricotta, minced garlic, salt, black pepper, and Italian herbs. Set aside.
Assemble the Casserole:
- Lightly grease a baking dish with olive oil.
- Layer the bottom with baked eggplant slices.
- Spread half of the spinach and ricotta mixture over the eggplant.
- Add a layer of sliced tomatoes and sprinkle half of the shredded mozzarella cheese.
- Drizzle a few spoonfuls of marinara sauce over the mozzarella.
- Repeat the layers with the remaining ingredients, finishing with eggplant slices and a sprinkle of Parmesan cheese on top.
Bake the Casserole:
- Bake in the preheated oven for 30 minutes, until the cheese is melted and bubbly.
Serve:
- Allow the casserole to cool for a few minutes before serving. Enjoy this cheesy, flavorful dish as a main course or side dish.
Serving Suggestions
- Pair with a crisp green salad for a light and balanced meal.
- Serve alongside garlic bread or crusty rolls.
- Top with fresh basil leaves for added flavor and color.
Cooking Tips
- Use fresh, firm eggplants for the best texture and flavor.
- For extra creaminess, add a layer of béchamel sauce.
- If you prefer a smokier flavor, grill the eggplants instead of baking them.
Nutritional Benefits
- Eggplants are rich in antioxidants and dietary fiber.
- Spinach provides a healthy dose of iron and vitamins.
- Ricotta and mozzarella add protein and calcium to the dish.
Dietary Information
- Vegetarian-friendly.
- Gluten-free if the marinara sauce used is gluten-free.
Nutritional Facts (per serving)
- Calories: 320
- Protein: 15g
- Fat: 18g
- Carbohydrates: 18g
- Fiber: 4g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C (350°F) until warmed through.
- Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.
Why You’ll Love This Recipe
- It’s a perfect comfort food packed with wholesome ingredients.
- The layers of cheese, eggplant, and marinara create a delightful blend of flavors.
- Ideal for meal prep as it stores and reheats well.
- A versatile dish that can be enjoyed as a main course or side dish.
Conclusion
This Cheesy Eggplant and Spinach Casserole is the ultimate comfort food, perfect for any occasion. The combination of tender eggplants, creamy spinach, and gooey cheese will leave you craving more. It’s a dish that’s as nutritious as it is delicious. Serve it up and enjoy the taste of homemade goodness today!
Frequently Asked Questions
- Can I use frozen spinach?
Yes, thaw and drain frozen spinach thoroughly before using. - What can I use instead of ricotta cheese?
Cottage cheese or cream cheese can be substituted. - Can I add other vegetables?
Absolutely! Zucchini, mushrooms, or bell peppers work well in this dish. - Can I make this dish vegan?
Replace mozzarella and Parmesan with vegan cheese, and use a plant-based ricotta alternative. - Why soak the eggplants in salted water?
Soaking removes bitterness and prevents the eggplants from absorbing too much oil. - Can I prepare this casserole ahead of time?
Yes, assemble it ahead and refrigerate. Bake just before serving. - What size baking dish should I use?
A medium-sized dish, approximately 9×13 inches, works well. - Can I use store-bought marinara sauce?
Yes, store-bought marinara is a great time-saver. - How do I avoid soggy eggplants?
Ensure the eggplants are fully dried after soaking and bake or grill them until golden. - Can I serve this dish cold?
While it’s best served warm, leftovers can be enjoyed cold as a flavorful salad.