This Baked Eggplant Spinach and Ricotta Casserole is a flavorful and hearty vegetarian dish. With layers of tender eggplant, creamy ricotta, fresh spinach, and rich marinara sauce, it’s perfect for a comforting dinner. Finished with melted mozzarella and Parmesan cheese, this dish will become a favorite for both weeknight dinners and special occasions.
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 spinach (5 oz)
- 4 tablespoons ricotta cheese
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 tsp Italian herbs
- 2 tomatoes, sliced
- 200 grams mozzarella cheese (7 oz), shredded
- 200 ml marinara sauce (about 1 cup)
- 40 grams Parmesan cheese (1.5 oz), grated
Directions:
- Prepare the Eggplants:
- Slice the eggplants into rounds, then place them in a bowl of water with a pinch of salt. Let them soak for 10 minutes to remove bitterness.
- After soaking, pat the eggplants dry with a paper towel to remove any excess water.
- Bake the Eggplants:
- Preheat your oven to 200°C (390°F).
- Brush both sides of the eggplant slices with olive oil and sprinkle with dried basil.
- Place the eggplants on a baking tray and bake for 20 minutes, until they are tender and slightly golden.
- Prepare the Spinach Mixture:
- In a bowl, mix the spinach, ricotta, minced garlic, salt, black pepper, and Italian herbs. Set aside.
- Assemble the Casserole:
- Lightly grease a baking dish with olive oil.
- Place a layer of baked eggplant slices at the bottom of the dish.
- Spread half of the spinach and ricotta mixture over the eggplant.
- Add a layer of sliced tomatoes and sprinkle half of the mozzarella cheese on top.
- Pour a few spoonfuls of marinara sauce over the mozzarella.
- Repeat the layers with the remaining spinach, tomatoes, mozzarella, and marinara sauce.
- Finish with a top layer of eggplant slices and sprinkle Parmesan cheese on top.
- Bake the Casserole:
- Bake in the preheated oven at 200°C (390°F) for 30 minutes, until the cheese is melted and bubbly.
- Serve:
- Let the casserole cool for a few minutes before serving.
- Enjoy this flavorful, cheesy dish as a main course or side dish.
Serving Suggestions:
- Serve with a side of garlic bread or a crusty baguette.
- Pair with a fresh green salad dressed with balsamic vinaigrette.
- Enjoy with a glass of red wine for a complete Italian-inspired meal.
- Serve alongside a bowl of pasta or quinoa for a heartier dinner.
- Add a sprinkle of chili flakes for an extra kick of spice.
Cooking Tips:
- If you prefer a richer flavor, sauté the spinach in a bit of olive oil before mixing it with the ricotta.
- For extra crispiness, lightly grill the eggplant slices after baking.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- To avoid excess moisture, salt the eggplant slices and let them sit for 10 minutes before cooking.
- For a gluten-free option, ensure the marinara sauce is free of any gluten-containing ingredients.
Nutritional Benefits:
- Eggplants are low in calories and high in fiber, helping with digestion and promoting satiety.
- Spinach is packed with iron, vitamins A and C, and antioxidants that support overall health.
- Ricotta cheese provides protein and calcium for strong bones and muscles.
- Olive oil is a healthy source of fats that promote heart health.
- Tomatoes are rich in lycopene, a powerful antioxidant that supports skin health and reduces the risk of chronic diseases.
Dietary Information:
- Vegetarian-friendly
- Rich in fiber
- Good source of calcium from the ricotta, mozzarella, and Parmesan cheese
- High in vitamins from spinach and tomatoes
- Low in carbohydrates, making it a great option for those watching their carb intake
Nutritional Facts (per serving, based on 6 servings):
- Calories: 280
- Protein: 12g
- Fat: 18g
- Carbohydrates: 15g
- Fiber: 6g
- Sodium: 420mg
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
- This dish can also be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Why You’ll Love This Recipe:
- It’s a healthy, flavorful vegetarian meal that’s perfect for any occasion.
- The combination of tender eggplant, creamy cheese, and fresh vegetables creates a satisfying dish.
- It’s easy to prepare and can be made ahead of time, making it ideal for busy weeknights.
- You can customize the ingredients based on your preferences or what you have on hand.
- It’s a crowd-pleaser, great for both family meals and potluck gatherings.
Key Ingredients:
- Eggplant: The star of the dish, thinly sliced eggplant serves as the base, providing a mild flavor and hearty texture.
- Spinach: Fresh or frozen spinach adds a healthy dose of greens, bringing a mild bitterness that balances the richness of the ricotta.
- Ricotta Cheese: Ricotta adds a creamy, slightly sweet layer that pairs perfectly with the spinach and eggplant.
- Mozzarella Cheese: For the cheesy topping, mozzarella creates a bubbly, golden crust on top of the casserole.
- Parmesan Cheese: Adds a nutty, salty flavor to the cheese mixture, enhancing the overall depth of flavor.
- Marinara Sauce: A simple marinara or tomato sauce adds moisture and a tangy, savory element that ties the casserole together.
- Garlic: Garlic provides a fragrant, savory base for the casserole, adding depth to the spinach and ricotta layers.
- Egg: One egg helps bind the ricotta and spinach mixture, giving it structure.
- Olive Oil: Used to roast the eggplant slices and sauté the garlic and spinach, olive oil adds flavor and helps crisp the eggplant.
- Italian Seasoning: A blend of oregano, basil, thyme, and rosemary to flavor the dish.
- Salt and Pepper: To season the layers and enhance the flavors.
Conclusion:
This Baked Eggplant Spinach and Ricotta Casserole is the perfect blend of cheesy goodness and nutritious vegetables. Whether you’re serving it as a main course or a hearty side, this dish is sure to impress. The layers of eggplant, spinach, and cheese make each bite flavorful and satisfying. Be sure to try this recipe out and share it with your loved ones!
Frequently Asked Questions:
- Can I use a different type of cheese? Yes, you can substitute mozzarella and Parmesan with cheeses like cheddar, gouda, or feta for a different flavor profile.
- Can I make this recipe vegan? Yes, you can use a dairy-free ricotta and cheese alternative, and substitute the eggplant with plant-based ingredients.
- Can I add meat to this recipe? Absolutely! You can add cooked ground beef, turkey, or sausage to the layers for a non-vegetarian version.
- How can I prevent the eggplant from being soggy? After soaking the eggplant, make sure to pat it dry thoroughly before baking to remove excess moisture.
- Can I prepare this dish in advance? Yes, you can assemble the casserole and refrigerate it before baking. When ready to cook, bake it as directed for a fresh, hot meal.
Enjoy your cooking! 😊
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Title: Baked Eggplant Spinach and Ricotta Casserole
- Total Time: 1hr 10mins
Description
This Baked Eggplant Spinach and Ricotta Casserole is a flavorful and hearty vegetarian dish. With layers of tender eggplant, creamy ricotta, fresh spinach, and rich marinara sauce, it’s perfect for a comforting dinner. Finished with melted mozzarella and Parmesan cheese, this dish will become a favorite for both weeknight dinners and special occasions.
Ingredients
Units
Scale
- 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 spinach (5 oz)
- 4 tablespoons ricotta cheese
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 tsp Italian herbs
- 2 tomatoes, sliced
- 200 grams mozzarella cheese (7 oz), shredded
- 200 ml marinara sauce (about 1 cup)
- 40 grams Parmesan cheese (1.5 oz), grated
Instructions
- Prepare the Eggplants:
- Slice the eggplants into rounds, then place them in a bowl of water with a pinch of salt. Let them soak for 10 minutes to remove bitterness.
- After soaking, pat the eggplants dry with a paper towel to remove any excess water.
- Bake the Eggplants:
- Preheat your oven to 200°C (390°F).
- Brush both sides of the eggplant slices with olive oil and sprinkle with dried basil.
- Place the eggplants on a baking tray and bake for 20 minutes, until they are tender and slightly golden.
- Prepare the Spinach Mixture:
- In a bowl, mix the spinach, ricotta, minced garlic, salt, black pepper, and Italian herbs. Set aside.
- Assemble the Casserole:
- Lightly grease a baking dish with olive oil.
- Place a layer of baked eggplant slices at the bottom of the dish.
- Spread half of the spinach and ricotta mixture over the eggplant.
- Add a layer of sliced tomatoes and sprinkle half of the mozzarella cheese on top.
- Pour a few spoonfuls of marinara sauce over the mozzarella.
- Repeat the layers with the remaining spinach, tomatoes, mozzarella, and marinara sauce.
- Finish with a top layer of eggplant slices and sprinkle Parmesan cheese on top.
- Bake the Casserole:
- Bake in the preheated oven at 200°C (390°F) for 30 minutes, until the cheese is melted and bubbly.
- Serve:
- Let the casserole cool for a few minutes before serving.
- Enjoy this flavorful, cheesy dish as a main course or side dish.
- Prep Time: 20mins
- Cook Time: 50mins