Description
A warm and comforting spinach ricotta stuffed eggplant bake featuring roasted eggplants, creamy filling, and bubbly mozzarella cheese, perfect for cozy gatherings.
Ingredients
Scale
- 4 medium eggplants, halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C) and brush each eggplant half with olive oil, sprinkling with salt and pepper before arranging them cut-side up in a baking dish. Bake for 20 minutes until tender.
- Combine spinach, ricotta, Parmesan, garlic, Italian seasoning, and more salt and pepper in a mixing bowl. Stir until creamy and well-blended.
- Spread marinara sauce at the bottom of the baking dish, fill each roasted eggplant half with the spinach ricotta mixture.
- Top with shredded mozzarella cheese and bake for another 20-25 minutes until the cheese is melted and golden brown.
- Garnish with fresh parsley and serve warm.
Notes
For a make-ahead option, prepare the filling a day in advance and assemble just before baking. Consider using an air fryer for a quicker roasting method.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 30mg
Keywords: spinach, ricotta, eggplant, vegetarian, bake, Italian