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Eggplant and Spinach Ricotta Casserole
This Eggplant and Spinach Ricotta Casserole is a delicious, savory dish filled with tender eggplant, a creamy spinach-ricotta filling, melty mozzarella, and tangy marinara sauce. It’s perfect as a main course or a flavorful side dish. Let’s dive into the recipe!
Ingredients:
For the Casserole:
3 eggplants, peeled and sliced into rounds
Salt (for soaking and seasoning)
Water (for soaking)
Olive oil (for brushing and cooking)
1 tsp dried basil
140 grams spinach (about 5 oz)
4 tablespoons ricotta cheese
1 clove garlic, minced
Salt, to taste
Black pepper, to taste
1 tsp Italian herbs
2 tomatoes, sliced
200 grams mozzarella cheese (about 7 oz), shredded
200 ml marinara sauce (about 1 cup)
40 grams Parmesan cheese (about 1.5 oz), grated
Directions:
Prepare the Eggplants:
Soak the Eggplants:
Slice the eggplants into rounds and place them in a bowl of water with a pinch of salt. Let them soak for about 10 minutes to remove any bitterness.
Dry the Eggplants:
After soaking, pat the eggplant slices dry with a paper towel to remove any excess moisture.
Bake the Eggplants:
Preheat Oven:
Preheat your oven to 200°C (390°F).
Prepare Eggplants:
Brush both sides of the eggplant slices with olive oil and sprinkle with dried basil.
Bake:
Place the eggplant slices on a baking tray and bake for about 20 minutes, or until tender and slightly golden.
Prepare the Spinach Mixture:
Mix Ingredients:
In a bowl, combine the spinach, ricotta cheese, minced garlic, salt, black pepper, and Italian herbs. Mix well and set aside.
Assemble the Casserole:
Grease the Dish:
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