Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
6
Yield:
1 (9×13-inch) casserole
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Brush both sides eggplant slices with oil. Place on a baking sheet; sprinkle with garlic powder. Bake until beginning to soften, about 10 minutes.
Heat 2 tablespoons oil in a large skillet over medium heat. Add spinach, tomatoes, onion, and garlic; cook and stir until spinach wilts and tomatoes begin to release their juices, about 2 minutes. Combine ½ cup mozzarella, ½ cup Parmesan cheese, and ricotta in a medium bowl; set aside.
Place eggplant slices in a greased 9×13-inch baking dish. Top with spinach mixture; spread cheese mixture in a thin layer over spinach. Top with sauce; sprinkle with remaining ¼ cup mozzarella, ¼ cup Parmesan cheese, and Italian seasoning.
Bake in the preheated oven until eggplant is tender and easily pierced with a fork, about 30 minutes.
Nutrition Facts (per serving)
| 244 | Calories |
| 16g | Fat |
| 15g | Carbs |
| 12g | Protein |
