Eggplant, Ricotta & Spinach Bake

This recipe has a few awesome things going for it: 

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.) 

  • 2 large eggplants, sliced long-wise (thinly sliced)
  • 1 cup ricotta (reduced or full fat)
  • 1 1/2 cups shredded mozzarella, divided in 1/2 cup and 1 cup
  • 1/2 cup shredded parmesan
  • 9 oz frozen spinach, thawed and squeezed to remove as much liquid as possible
  • (I also added an extra layer of fresh spinach since it was in the house.)
  • 2 eggs
  • salt and pepper to taste
  • 1 cup marinara sauce
  • Fresh basil and oregano, chopped (optional/seasonal – can be used in marinara or ricotta mixture) 
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. 
Bake for about 25 minutes, turning half way until cooked through (golden and tender.) 
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.) 
Allow to set about 10 minutes to set before serving. 

(This is a combination with another recipe, but the baking portion is originally from this site: 

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