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Ingredients58 m servings 315 cals
Original recipe yields 12 servings
- Preheat oven to 350 degrees F (175 degrees C).
- Beat 2 eggs in a bowl. Pour bread crumbs onto a plate. Dip sliced eggplant into beaten eggs; coat with bread crumbs.
- Heat oil in a skillet over low heat. Increase heat to medium; place eggplant in skillet. Cook until browned, about 4 minutes per side.
- Combine remaining egg, ricotta cheese, spinach, garlic powder, and Italian seasoning in a large bowl.
- Place eggplant slices in a single layer in a 9x13-inch casserole dish. Spoon 2 tablespoons of the ricotta mixture onto each eggplant slice; top each slice with 2 tablespoons pasta sauce. Sprinkle shredded mozzarella over each eggplant slice; cover with aluminum foil.
- Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.
Per Serving: 315 calories; 15 g fat; 26.5 g carbohydrates; 19.5 g protein; 82 mg cholesterol; 744 mg sodium. Full nutrition
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