Name: Eggplant Bake with Ricotta and Spinach
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Frozen breaded eggplant cutlets - 1 (16 ounce) package; Part-skim ricotta cheese - 1 (15 ounce) container; Frozen chopped spinach, thawed and drained - 1 (10 ounce) package; Egg - 1 large; Garlic, minced - 2 cloves; Spaghetti sauce - 1 (24 ounce) jar; Shredded mozzarella cheese - 2 ounces

Ingredients for - Eggplant Bake with Ricotta and Spinach

1. Frozen breaded eggplant cutlets 1 (16 ounce) package

2. Part-skim ricotta cheese 1 (15 ounce) container

3. Frozen chopped spinach, thawed and drained 1 (10 ounce) package

4. Egg 1 large

5. Garlic, minced 2 cloves

6. Spaghetti sauce 1 (24 ounce) jar

7. Shredded mozzarella cheese 2 ounces

How to cook deliciously - Eggplant Bake with Ricotta and Spinach

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C).

2 . Stage

Place eggplant cutlets on a baking sheet.

3 . Stage

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).

4 . Stage

Mix ricotta cheese, spinach, egg, and garlic together in a medium bowl.

5 . Stage

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.

6 . Stage

Bake in the preheated oven until cooked through and bubbling, about 30 minutes.