Eggplant Bake with Ricotta and Spinach recipe
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Ingredients
- 1 (16 ounce) package frozen breaded eggplant cutlets 1 (15 ounce) container part-skim ricotta cheese 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 large egg 2 cloves garlic, minced 1 (24 ounce) jar spaghetti sauce 2 ounces shredded mozzarella cheese
Nutrition Info
- 406.8 caloriescarbohydrate: 36.8 gcholesterol: 61.3 mgfat: 21 gfiber: 6.1 gprotein: 17.9 gsaturatedFat: 7.3 gservingSize: -sodium: 849.2 mgsugar: 11.5 gtransFat: : -unsaturatedFat: : -
Directions Eggplant Bake with Ricotta and Spinach
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
Place eggplant cutlets on a baking sheet.
Bake on the center rack of the preheated oven for 10 minutes. Flip, and continue to bake until both sides are golden brown and cutlets are cooked through, 6 to 7 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
Mix ricotta cheese, spinach, egg, and garlic together in a medium bowl.
Place 1/2 cup spaghetti sauce in the bottom of an 8-inch square baking dish and layer with 1/2 of the eggplant cutlets, 1/2 of the ricotta mixture, and 1/2 of the remaining sauce. Repeat layers with remaining eggplant, ricotta mixture, and sauce. Sprinkle mozzarella cheese over top.
Bake in the preheated oven until cooked through and bubbling, about 30 minutes.