Main dish vegetarian eggplant bake, easy because you start with frozen breaded eggplant cutlets and a jar of sauce. Goes great with pasta and a salad.

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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
6
Yield:
1 8-inch casserole
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Place eggplant cutlets on a baking sheet.

  • Bake on the center rack of the preheated oven for 10 minutes. Flip, and continue to bake until both sides are golden brown and cutlets are cooked through, 6 to 7 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).

  • Mix ricotta cheese, spinach, egg, and garlic together in a medium bowl.

  • Place 1/2 cup spaghetti sauce in the bottom of an 8-inch square baking dish and layer with 1/2 of the eggplant cutlets, 1/2 of the ricotta mixture, and 1/2 of the remaining sauce. Repeat layers with remaining eggplant, ricotta mixture, and sauce. Sprinkle mozzarella cheese over top.

  • Bake in the preheated oven until cooked through and bubbling, about 30 minutes.

Cook's Note:

You can use a mozzarella-provolone cheese blend, or an Italian blend, if preferred.

Nutrition Facts

407 calories; protein 17.9g; carbohydrates 36.8g; fat 21g; cholesterol 61.3mg; sodium 849.2mg. Full Nutrition
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