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Cheesy Baked Eggplant

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Cheesy Baked Eggplant

Gooey and cheesy even without pasta!


  • 1 pc eggplant sliced into 1/2 inch rounds
  • 2 tbsp olive oil
  • 1 tbsp garlic powder
  • 1 pc small onion chopped
  • 3 cloves garlic chopped
  • 2 pcs small tomatoes chopped
  • 1 pack fresh spinach leaves 10oz pack
  • 1/2 cup ricotta cheese
  • 3/4 cup mozzarella cheese shredded
  • 3/4 cup Parmesan cheese grated
  • 3/4 cup tomato pasta sauce
  • 2 tsp Italian seasoning


  • Preheat oven to 350 degrees F (175 degrees C).
  • Brush eggplant slices on both sides with olive oil and place them on a baking sheet.
  • Sprinkle garlic powder and bake for 10 minutes.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  • Add onion, garlic, tomatoes, and spinach.
  • Cook and stir for a few minutes until fragrant, and until 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 spinach mixture.
  • Spoon the cheese mixture over the spinach and spread into a thin layer.
  • Pour spaghetti 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.
  • The eggplant can be easily pierced with a fork when baked well.