Baked Three Cheese Eggplant19 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Julie3333.” - by Julie3333
Original recipe yields 6 servings
- Preheat the oven to 350 degrees F (175 degrees 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 pasta 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.
Amount Per Serving (6 total)
- 249 cal
- 16.4 g
- 14.8 g
Based on a 2,000 calorie diet
Reviews (19)Rate This Recipe
"I added some hot Italian sausage to the tomato basil sauce and some chopped green chilies to the onion, garlic, spinach, tomato mixture, everything else I follow exactly. (except I turned the oven to..." See more broil for the last minute. It was delicious!"
"Very delicious! I used cottage cheese and frozen spinach instead since at hand and I also added some salt and white pepper to the tomato-spinach mixture! Easy to make and perfect for a leftover lunch ..." See morethe next day! Thanks for sharing!"
"Tasty dish. Even the 15month old loved it. Prep time is maybe 20 min if you are an expert cook or have someone helping you cut up stuff... took me more like 40. All fresh ingredients from the local ..." See morefarmers market probably helped the flavor! :) MUST drain the spinach well and make sure the tomatoes don't make the spinach part too runny. Else you have to cook much longer in the oven to get the fluids off. My first attempt here was really runny so I had to slow cook for almost 1 extra hour to get rid of the moisture. Other than the prep and work on the runny stuff the flavor was fantastic and leftovers will be well enjoyed!"
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