Eggplant Bake with Ricotta and Spinach

Frozen eggplant cutlets, frozen spinach, ricotta cheese, and a jar of store-bought pasta sauce help make this vegetarian eggplant bake a no-brainer for dinner.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 407 Calories

Ingredients

• 1 large egg
• 2 cloves garlic, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 ounces shredded mozzarella cheese
• 1 (15 ounce) container part-skim ricotta cheese
• 1 (24 ounce) jar spaghetti sauce
• 1 (16 ounce) package frozen breaded eggplant cutlets

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Place eggplant cutlets on a baking sheet.

Step 4

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).

Step 5

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

Step 6

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.