Name: Cheesy Baked Eggplant
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Eggplant, sliced into 1/2 inch rounds - 1; Olive oil, or as needed - 2 tablespoons; Garlic powder, or to taste - 1 tablespoon; Olive oil - 2 tablespoons; Onion, chopped - 1 small; Garlic, chopped - 3 cloves; Tomatoes, chopped - 2 small; Fresh spinach leaves - 1 (10 ounce) package; Ricotta cheese - ½ cup; Shredded mozzarella cheese, divided - ¾ cup; Grated Parmesan cheese, divided - ¾ cup; Tomato pasta sauce - ¾ cup; Italian seasoning - 2 teaspoons

Ingredients for - Cheesy Baked Eggplant

1. Eggplant, sliced into 1/2 inch rounds 1

2. Olive oil, or as needed 2 tablespoons

3. Garlic powder, or to taste 1 tablespoon

4. Olive oil 2 tablespoons

5. Onion, chopped 1 small

6. Garlic, chopped 3 cloves

7. Tomatoes, chopped 2 small

8. Fresh spinach leaves 1 (10 ounce) package

9. Ricotta cheese ½ cup

10. Shredded mozzarella cheese, divided ¾ cup

11. Grated Parmesan cheese, divided ¾ cup

12. Tomato pasta sauce ¾ cup

13. Italian seasoning 2 teaspoons

How to cook deliciously - Cheesy Baked Eggplant

1 . Stage

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.

2 . Stage

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.

3 . Stage

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 spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.

4 . Stage

Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.