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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.