Eggplant, Spinach & Ricotta Layered Bake

This post may contain affiliate links learn more

This Eggplant, Spinach & Ricotta Layered Bake is a sumptuous, Mediterranean-inspired casserole that turns humble eggplants into an elegant vegetarian feast. Thin slices of eggplant are salted, dried, and brushed with olive oil before baking to a tender golden state. Ripe tomato slices add freshness, while a creamy spinach–ricotta mixture seasoned with garlic and Provençal herbs provides richness and depth. Layers of mini mozzarella pearls, your favorite tomato sauce (arrabbiata is a fiery favorite), and a final sprinkle of Parmesan complete the ensemble. After a final bake to perfection, this dish emerges bubbling, aromatic, and golden—a true crowd-pleaser for family dinners or special gatherings.

Cooking Time

Preparation Time: 25 minutes
Salting & Draining Eggplants: 15 minutes
First Bake (Eggplants & Tomatoes): 20 minutes
Assembly: 15 minutes
Final Bake: 30 minutes
Total Time: 1 hour 45 minutes

Ingredients

Eggplant Prep
- 2 medium eggplants, sliced ½ cm thick
- Cold water (enough to cover slices)
- 1 tbsp fine salt
Vegetable Layers
- 2–3 large tomatoes, sliced ½ cm thick
- 150 g (5 oz) fresh baby spinach
- 200 g (7 oz) ricotta cheese
- 1–2 cloves garlic, minced
- 1 tsp Provençal herb blend (thyme, oregano, rosemary)
- Salt & freshly ground black pepper, to taste

Cheese & Sauce
- 200 g (7 oz) fresh mini mozzarella balls, halved if large
- 100–150 ml your favorite tomato sauce (arrabbiata recommended)
- 2 tbsp extra-virgin olive oil, divided
- 50 g (1¾ oz) grated Parmesan cheese
Garnish
- Fresh parsley, chopped

Step-by-Step Cooking Directions

Prepare & Drain Eggplants
Arrange eggplant slices in a single layer in a colander. Cover with cold water, sprinkle with 1 tbsp salt, and let drain and draw bitterness for 15 minutes. Rinse briefly, then pat dry with kitchen paper.
First Oven Roast
Preheat oven to 200 °C (400 °F). Line baking trays with parchment. Brush eggplant and tomato slices lightly with olive oil on both sides, sprinkle with Provençal herbs and pepper. Bake eggplant 20 minutes until golden; remove. Bake tomatoes alongside for 10 minutes until slightly softened, then set aside.

Make Spinach–Ricotta Filling
Sauté baby spinach in a dry skillet over medium heat until wilted. Cool slightly, then chop coarsely. In a bowl, combine spinach, ricotta, garlic, a pinch of salt, pepper, and 1 tsp Provençal herbs. Mix to a creamy, spreadable consistency.
Assemble Layers
Grease a 20×20 cm (8×8 in) baking dish with olive oil. Begin with a layer of baked eggplant, overlapping slightly. Spoon on half the ricotta mixture and spread evenly. Arrange a layer of tomato slices, drizzle lightly with tomato sauce. Distribute half the mini mozzarella over the tomatoes.
Repeat & Finish
Add a second eggplant layer, the remaining ricotta mix, tomatoes, sauce, and mozzarella. Finish with a final eggplant layer if space allows. Drizzle remaining olive oil and sprinkle Parmesan evenly over the top.

Final Bake
Bake in preheated oven 30 minutes at 180 °C (360 °F), until cheese is bubbly and golden brown. Let rest 5 minutes.
Garnish & Serve
Sprinkle chopped parsley just before serving. Slice into squares and enjoy warm.

Nutritional Information

The Origins and Popularity of the Recipe

This bake draws from Southern Italian traditions—“melanzane alla parmigiana” (eggplant Parmesan) and pasta al forno—where layered vegetables, cheese, and sauce meld in the oven. The addition of spinach and ricotta infuses a Roman twist, blending flavors from Sicily to Lazio. Its ease and make-ahead nature have made it a staple at Italian family gatherings, and its vegetarian profile has broadened its popularity worldwide as a hearty, meatless main.

Reasons Why You’ll Love the Recipe

Layers of Flavor: Each bite offers tender eggplant, creamy ricotta, bright tomato, and melted mozzarella.
Vegetarian Yet Satisfying: Protein-rich cheese and spinach keep it hearty.
Make-Ahead Friendly: Components can be prepared in advance and assembled just before baking.

Bustling Aromas: Garlic, herbs, and roasting veggies fill your kitchen.

Health Benefits

Eggplant: Provides fiber, antioxidants like nasunin for brain health, and low calories.
Spinach & Ricotta: Spinach delivers vitamins A, C, K, and iron; ricotta adds calcium and protein.

Tomatoes: Rich in lycopene, a powerful antioxidant supporting heart health.
Olive Oil & Herbs: Heart-healthy monounsaturated fats and anti-inflammatory phytochemicals.

Serving Suggestions

Side Salad: A crisp arugula salad with lemon–olive oil dressing complements richness.

Bread: Warm focaccia or garlic-butter bread for soaking up sauce.
Wine Pairing: A medium-bodied red (Barbera) or dry white (Verdicchio).

Common Mistakes to Avoid

Skipping the Drain: Failing to salt and drain eggplant leaves bitterness.

Soggy Bake: Patting eggplant and tomatoes thoroughly ensures crisp layers.
Uneven Baking: Trim slices uniformly and pre-roast for even cooking.

Pairing Recommendations

Cocktail: Aperol Spritz for a light, citrusy contrast.

Beer: A crisp Pilsner or pale ale refreshes between bites.
Non-Alcoholic: Sparkling water with fresh basil and lemon.

Cooking Tips

Uniform Slices: Use a mandoline for consistent thickness.

Béarnaise Variation: Add a drizzle of pesto between layers.
Extra Crunch: Top with panko mixed with grated Parmesan.

Similar Recipes to Try

Eggplant Parmesan (Parmigiana di Melanzane)

Vegetable Lasagna
Pasta al Forno with Zucchini & Ricotta

Variations to Try

Spicy: Add red-pepper flakes to ricotta mix.

Mediterranean: Include olives and capers in sauce layers.
Vegan: Substitute cashew ricotta, vegan mozzarella, and omit eggs.

Ingredient Spotlight

Provençal Herbs
This classic blend of thyme, oregano, rosemary, and basil brings sunny Mediterranean notes to roasted vegetables and cheese dishes, evoking the herb gardens of Southern France and Northern Italy.

Conclusion

This Eggplant, Spinach & Ricotta Layered Bake is an elegant yet approachable vegetarian main that satisfies even the heartiest appetites. With make-ahead ease, vibrant layers, and a luscious cheese topping, it’s destined to become a regular at your table—whether for weeknight family dinners or weekend entertaining. Enjoy its aromatic allure and rich Mediterranean flavors!

FAQ

Can I prepare it ahead?
Yes—assemble, cover, and refrigerate up to 24 hrs; bake from chilled, adding 5 min.
Are eggplants required?
You can substitute zucchini or sliced potatoes.
Can I freeze leftovers?
Yes—cool completely, wrap tightly, freeze up to 3 months; thaw and reheat.

What cheese alternatives work?
Fontina, Gruyère, or provolone melt beautifully.
How do I fix watery layers?
Pre-roast and pat dry all vegetables well before layering.
Is it gluten-free?
Naturally gluten-free if sauce and seasonings contain no gluten.

How can I reduce calories?
Use part-skim ricotta, less oil, or smaller cheese portions.
Why salt the eggplant?
It removes bitterness and excess moisture for a firmer texture.
How to achieve a crispy top?
Broil for the last 2 min of baking—watch closely to avoid burning.

Can I add meat?
Yes—layer cooked sausage, ground lamb, or chicken between strata.