Cheesy Spinach Eggplant Parmesan
This Cheesy Spinach Eggplant Parmesan is a hearty, vegetarian casserole layered with tender baked eggplant, creamy ricotta-spinach filling, and plenty of melted mozzarella. Perfect for a comforting family dinner.
Ingredients
Eggplant
- 2 medium eggplants about 2 lbs total, sliced into 1/2-inch rounds
- 2 tbsp salt
- 3 tbsp olive oil
Ricotta Spinach Filling
- 15 oz ricotta cheese container
- 1 large egg lightly beaten
- 10 oz frozen spinach thawed and squeezed dry
- 0.5 cup grated Parmesan cheese divided
- 0.5 tsp black pepper
- 0.25 tsp nutmeg
Sauce & Cheese
- 4 cups marinara sauce
- 2 cups shredded whole milk mozzarella cheese
Instructions
- Prep the Eggplant: Place eggplant slices on baking sheets lined with paper towels. Sprinkle with salt and let stand 30 minutes to draw out moisture.
- Rinse and Dry: Rinse the slices under cold water to remove salt. Pat completely dry with paper towels.
- Brown the Eggplant: Preheat oven to 400°F (200°C). Brush slices with olive oil on both sides. Bake 15-20 minutes, flipping once, until tender and lightly browned.
- Make the Filling: In a medium bowl, combine ricotta cheese, beaten egg, spinach, 1/4 cup Parmesan, black pepper, and nutmeg. Mix until well incorporated.
- Assemble the Casserole: Lower oven to 375°F (190°C). Spread 1 cup marinara sauce in a 9x13-inch baking dish. Layer half of the baked eggplant over the sauce.
- Layer It Up: Dollop ricotta-spinach mixture evenly over eggplant. Top with 1 cup marinara sauce. Arrange remaining eggplant slices on top.
- Final Layers: Pour remaining 2 cups marinara over eggplant. Sprinkle shredded mozzarella and remaining Parmesan evenly over the top.
- Bake: Bake 25-30 minutes until sauce is bubbly and cheese is melted and lightly browned.
- Rest and Serve: Let rest 10 minutes before cutting and serving.
Notes
Squeeze spinach completely dry to avoid watery filling. Optional: add minced garlic to ricotta mixture. Use high-quality marinara sauce for best flavor.
