Baked Eggplant Italiano Recipe

Name: Baked Eggplant Italiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small eggplants, peeled and cut into 1/2-inch slices; 3 tablespoons olive oil, divided; 1 teaspoon garlic powder; 1 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 2 small tomatoes, finely chopped; 1 small onion, finely chopped; 1 tablespoon Italian seasoning; 2 teaspoons minced garlic; 1 package (6 ounces) fresh baby spinach; 1 cup reduced-fat ricotta cheese; 1 cup shredded part-skim mozzarella cheese, divided; 1 large egg, lightly beaten; 2 cups garden-style pasta sauce

Servings: persons

2 small eggplants, peeled and cut into 1/2-inch slices
3 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 small tomatoes, finely chopped
1 small onion, finely chopped
1 tablespoon Italian seasoning
2 teaspoons minced garlic
1 package (6 ounces) fresh baby spinach
1 cup reduced-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
1 large egg, lightly beaten
2 cups garden-style pasta sauce

1
Brush both sides of eggplant slices with 2 tablespoons oil; sprinkle with garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium heat or broil 4-6 in. from the heat for 2-3 minutes on each side. Set aside.
2
In a large skillet, saute the tomatoes, onion, Italian seasoning, and remaining salt and pepper in remaining oil. Add spinach; cook 1 minute longer. Add spinach; stir until wilted. Combine the ricotta, 1/2 cup mozzarella and egg; stir into tomato mixture.
3
Arrange eggplant in a single layer in a 13x9-in. baking dish coated with cooking spray. Top with tomato mixture and pasta sauce. Sprinkle with remaining mozzarella.
4
Bake, uncovered, at 350u00b0 for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.

800

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 small eggplants, peeled and cut into 1/2-inch slices, 3 tablespoons olive oil, divided, 1 teaspoon garlic powder, 1 teaspoon salt, divided, and more.

Yes, Baked Eggplant Italiano falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggplant Italiano

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