Eggplant Parmesan with Cheese and Spinach
A hearty and cheesy eggplant parmesan layered with ricotta, spinach, marinara sauce, and mozzarella. Perfect as a comforting vegetarian main course.
Ingredients
- 1 large eggplant about 1.5-2 lbs, sliced into 1/2-inch thick rounds
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 15 oz ricotta cheese whole-milk
- 1 large egg lightly beaten
- 10 oz frozen chopped spinach thawed and squeezed dry
- ½ cup grated Parmesan cheese divided
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 24 oz marinara sauce your favorite jarred variety
- 2 cups shredded low-moisture mozzarella cheese
Instructions
- Step 1: Prep the Eggplant
Arrange eggplant slices in a single layer on a baking sheet. Sprinkle both sides with kosher salt and let sit 30 minutes to draw out excess water. - Step 2: Preheat Oven
Preheat oven to 400°F (200°C). - Step 3: Bake the Eggplant
Pat slices dry with paper towels. Toss with olive oil and arrange in a single layer on a parchment-lined baking sheet. Bake 20-25 minutes, flipping halfway, until tender and lightly browned. - Step 4: Make the Filling
Combine ricotta, beaten egg, thawed spinach, 1/4 cup Parmesan, garlic powder, and black pepper in a medium bowl. Mix well. - Step 5: Assemble the Casserole
Lower oven to 375°F (190°C). Spread 1/2 cup marinara sauce in the bottom of a 9x13 inch baking dish. Arrange half of the baked eggplant slices over the sauce. - Step 6: Layer It Up
Dollop and spread half of the ricotta-spinach mixture over the eggplant. Top with 1 cup marinara and 1 cup mozzarella. - Step 7: Repeat Layers
Add remaining eggplant, remaining ricotta mixture, and 1 more cup marinara sauce. - Step 8: Final Topping
Top casserole with remaining mozzarella and remaining 1/4 cup Parmesan cheese. - Step 9: Bake
Bake uncovered for 25-30 minutes until sauce is bubbly and cheese is melted and golden brown. - Step 10: Rest and Serve
Let eggplant parmesan rest 10 minutes before cutting and serving.
Notes
Squeeze as much water as possible from the spinach to prevent a watery filling. Use block cheeses for best melt. Can be assembled a day ahead; add 10-15 minutes to baking time if chilled.
