![](https://cdn.statically.io/img/www.allrecipes.com/thmb/JX0yPY-s2KT3mzswLKnolt7AkXw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/999135-8bcb39f8beae4edc8a2074749b5e1422.jpg)
Ingredients
-
1 eggplant, sliced into 1/2 inch rounds
-
2 tablespoons olive oil, or as needed
-
1 tablespoon garlic powder, or to taste
-
2 tablespoons olive oil
-
1 small onion, chopped
-
3 cloves garlic, chopped
-
2 small tomatoes, chopped
-
1 (10 ounce) package fresh spinach leaves
-
½ cup ricotta cheese
-
¾ cup shredded mozzarella cheese, divided
-
¾ cup grated Parmesan cheese, divided
-
¾ cup tomato pasta sauce
-
2 teaspoons Italian seasoning
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
-
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
-
Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
-
Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.
Nutrition Facts (per serving)
244 | Calories |
16g | Fat |
15g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 244 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 5g | 26% |
Cholesterol 21mg | 7% |
Sodium 448mg | 19% |
Total Carbohydrate 15g | 6% |
Dietary Fiber 5g | 19% |
Total Sugars 7g | |
Protein 12g | 23% |
Vitamin C 21mg | 23% |
Calcium 327mg | 25% |
Iron 2mg | 13% |
Potassium 681mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.