Eggplant, Ricotta & Spinach Bake
First, it’s fewer steps than many of your other favorite eggplant dishes. (Why bread and fry the eggplant before baking when you can save those carbs for pasta or bread, and the fat for melty cheese?!)
Second, it can be as large or small as you would like! (Make it with 1-4 eggplants, so it can be a meal for one with leftovers, or a casserole for a large family gathering. I actually used this recipe for just 1 eggplant since that was all I had in the house that day.)
Preheat oven to 450 degrees. Arranged sliced eggplant on a baking sheet. Spray with olive oil on both sides and season with salt and pepper.
While eggplant is cooking, mix ricotta, eggs, parmesan, spinach, salt and pepper together.
In an 8 in baking dish, layer 1/2 the eggplant, then half the marinara, then half the ricotta. (optional, add fresh spinach into the layers.) Repeat layers with ricotta on top. Sprinkle extra parmesan on top.
Bake until bubbly (about 25 min.)
(This is a combination with another recipe, but the baking portion is originally from this site: http://www.marthastewart.com/342140/eggplant-ricotta-bake?amp)