Baked Eggplant And Spinach Delight Recipe

About this recipe

A hearty and satisfying baked dish featuring layers of tender eggplant, creamy ricotta, and nutritious spinach, perfect for a comforting dinner.

Ingredients

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 395G D'Aucy Chopped Spinach

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Slice 2 medium eggplants into 1/4-inch thick rounds. Lightly fry the slices in a skillet until golden brown, then drain on paper towels to remove excess oil.
3. 3. Cook fresh spinach until wilted, then drain thoroughly to remove excess water.
4. 4. In a mixing bowl, combine 2 pounds of ricotta cheese with the cooked spinach. Mix gently until well blended but do not overmix.
5. 5. Spread the ricotta and spinach mixture evenly in the bottom of a baking dish.
6. 6. Layer the fried eggplant slices over the ricotta mixture, ensuring full coverage.
7. 7. Slice or grate 1/2 pound of mozzarella cheese and layer it evenly over the eggplant.
8. 8. Pour 1 cup of tomato sauce evenly over the mozzarella layer.
9. 9. Sprinkle 1/4 cup of grated Parmesan cheese on top for added flavor.
10. 10. Place the dish in the preheated oven and bake for 45 minutes, or until the top is bubbly and golden.
11. 11. Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious baked eggplant and spinach delight!