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Cheesy Baked Eggplant

Rated as 4.37 out of 5 Stars

"This is a very cheesy and easy to make baked eggplant dish with an Italian flair. An excellent alternative to a pasta dish."
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1 h servings 244 cals
Original recipe yields 6 servings


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  1. 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.
  2. 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.
  3. 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.
  4. 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; 16.1 g fat; 15.4 g carbohydrates; 11.7 g protein; 21 mg cholesterol; 448 mg sodium. Full nutrition

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  1. 202 Ratings

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Most helpful positive review

Very good with a few revisions. I would recommend sweating the eggplant first for 20 minutes and then seasoning with salt and pepper as well as garlic powder. I also put half the pasta sauce o...

Most helpful critical review

The flavor of the recipe was fine, although I always spice up my dishes with some extra spices (which I added to the eggplant and the onion-tomato-spinach mixture). But for some reason my eggpl...

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Least positive

Very good with a few revisions. I would recommend sweating the eggplant first for 20 minutes and then seasoning with salt and pepper as well as garlic powder. I also put half the pasta sauce o...

The measurements regarding the eggplant, onion and tomato are a bit open to interpretation. To make this dish, I used an eggplant that was about 8 inches tall and about 12 inches around. I lef...

This was delicious; and based on several other reviews, it seems to turn out great even with multiple ingredient substitutions. I made several adjustments due to lack of ingredients: 1) sprinkle...

This was awesome! My husband wanted more protein so I added several boneless chicken breast tender pieces (tenders cook much faster than full breasts) on top of the cheese layer. The sauce and...

There is nothing I would really change about this recipe. A lot of other reviewers left the spinach out, but I think it really added to the dish. I did need to use more than one eggplant (I used...

I find that if you layer everything like lasagna, it comes out better. also letting the eggplant soak in water with some salt for a few minutes helps take out the bitterness, but it was absolute...

We have had a lot of eggplant parmesan this summer (due to lots of EP in the garden!) and this one was BY FAR THE BEST recipe and the easiest because you don't have to bread the eggplant (you do...

After reading previous reviews, I sliced the eggplant and let it sit for a few minutes before proceeding. Then I brushed it with a combination of olive oil and italian dressing before baking. ...

This came out really good! I didn't use the spinach, and I piled the ingredients separately on each eggplant slice to make little eggplant pizzas. I also added more mozzarella on at the end, p...